Recipes
Hetal Vasavada's Lemon Cardamom Snickerdoodles
Makes 12 cookies or 6 ice cream sandwiches
These eggless snickerdoodles are spiced with cardamom with a hint of lemon, inspired by Malai Ice Cream's Lemon Cardamom ice cream flavor!
ingredients
for the cookies
- 1 cup plus 2 tablespoons (141 grams) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup plus 1 tablespoon (113 grams) granulated sugar
- 2 teaspoons lemon zest
- 7 tablespoons (86 grams) Kerrygold Unsalted Pure Irish Butter, room temperature
- ½ teaspoon vanilla extract
- 2 tablespoons milk
for the LEMON CARDAMOM SUGAR
- 2 tablespoons granulated sugar
- 1 teaspoon freshly ground cardamom
to make ice cream sandwiches
- Malai Ice Cream's Lemon Cardamom Ice Cream (optional)
Method
- Pre-heat oven to 375°F. Line a baking sheet with parchment paper.
- In a small mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate mixing bowl, add sugar and lemon zest. Use your fingers to rub the lemon zest and sugar together until the sugar is pale yellow and fragrant. Add butter and mix until well combined. Add vanilla and milk and mix again until well combined. Add dry ingredients and mix until you have a smooth dough. Refrigerate the cookie dough for 10 minutes.
- In a small bowl, whisk together cardamom and sugar for coating.
- Roll 1½ tablespoon size scoops of dough (30 grams each) into 12 balls. Roll each cookie dough ball into the cardamom sugar mixture until well coated and place on the parchment-lined baking sheet 2 inches apart. Bake for 9 to 11 minutes. Let the cookies cool on the cookie sheet for 3 minutes and then cool completely on a rack.
- If you want to make ice cream sandwiches, scoop a generous size scoop onto half the cookies and top with the rest of the cookies. Freeze until hard and enjoy!
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| Description | Recipe excerpted from Hetal’s blog, Milk & Cardamom. |
