Cardamom Rose Snickerdoodles
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1 cup unsalted butter, softened
1.5 cups + 4 Tbs sugar, divided  
2 eggs
1 tsp vanilla extract
1 Tbs rose water
3 cups flour
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1.5 Tbs ground cardamom 


Beat the butter and 1.5 cups of the sugar together until lightened in color and fluffy. Next add the eggs, and beat again.  Then add the vanilla and rose water and mix again. 

In another bowl, mix the flour, cream of tartar, baking soda, and salt together. Then add your dry mix into your wet mix and beat again until well combined.  

Refrigerate the cookie dough for at least 30 mins to an hour, until chilled but still malleable. 

Preheat your oven to 350 degrees F. 

Use a cookie scoop or your hands to divide your dough into 24 even(ish) portions.  

In a small shallow bowl or rimmed plate, combine the remaining 4 Tbs sugar with the 1.5 Tbs cardamom. 

Roll each dough ball in your hands to smooth the surface, then roll it in the cardamom sugar until thoroughly coated.  When you have rolled them all, place them on cookie sheets at least 2 inches apart from each other. 

Bake for 13 mins (the top of the cookie will puff up and begin to crack). Allow to cool on the pan for a few minutes before transferring to a cooling rack and serve as soon as they are at room temp. 

*My husband would tell you these were his favorite straight out of the oven, still warm and almost falling apart because of it, but I actually liked these slightly chilled too. You’ll find your favorite way, I’m sure of it. 

Makes 24 cookies. 

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