Caraway Snickerdoodles

While experimenting in the kitchen, I love when the addition of a single extra ingredient can elevate a classic recipe in exciting new ways. Here the homey snickerdoodle, a buttery cookie steeped in childhood memories, has crushed caraway seeds added to the cinnamon coating for a sophisticated twist on the warm-spice notes. Delightfully chewy, and not too sweet, these lovely morsels have an addictive flavor.

Ingredients:

1 cup unsalted butter (2 sticks), softened

¾ cup granulated sugar

¾ cup light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 ¾ cups all-purpose flour

1 ½ teaspoons cream of tartar

½ teaspoon baking soda

1 teaspoon fine salt

For spice coating:

¼ cup granulated sugar

1 ½ tablespoons ground cinnamon

1 teaspoon caraway seeds, crushed

Turbinado sugar

Directions:

Preheat the oven to 350 degrees. Prepare baking sheets by lining with parchment paper.

In a large mixing bowl, combine the butter and the two sugars. Using an electric hand mixer (or a stand mixer), cream the butter and sugars for 4 to 5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for another 2 minutes, until well mixed and fluffy.

Stir in the flour, cream of tartar, baking soda, and salt until just combined. Cover the bowl and let the dough rest in the refrigerator for 20 to 30 minutes. Meanwhile, in a small bowl combine the ¼ cup sugar, cinnamon, and crushed caraway seeds.

Use a heaping tablespoon to scoop out about 24 equal size lumps of dough. Then with clean hands, roll the dough into smooth round balls. Roll the dough balls into the bowl of spiced sugar, pressing as you go to make sure the dough is completely coated in mixture.

Place dough balls on prepared baking sheets 3 to 4 inches apart from each other. If you want a flatter cookie you can gently press down at the center of each ball. Sprinkle a little turbinado sugar over the top of each cookie. Place baking sheets in the hot oven and bake until cookies are just set, about 9 to 11 minutes. Snickerdoodles will not brown and might look slightly underdone when you pull them from the oven. Allow cookies to cool on the baking sheets for at least 10 minutes before removing with a spatula. Serve warm or at room temperature and store in an air-tight container.

Notes:

The caraway seeds add a delicious and unexpected earthy, floral flavor to this classic cookie recipe. Crush caraway seeds in a mortar and pestle or with an electric spice grinder. You want them to have a little texture, so don't crush to a fine grind. You could also place the seeds between two pieces of parchment paper or plastic wrap, and crush with the back of a heavy pot or with the flat side of a meat tenderizer. Try experimenting with other interesting warm spices such as fennel seeds, star anise, or cardamum. A pinch of fresh ground black pepper can also add a unique spice note.

This cookie dough freezes beautifully, if you want to have them ready to bake for unexpected guests. I like to scoop the dough and freeze on a sheet lined with parchment until totally frozen. Then they can be placed in a freezer bag or other container. Before baking, roll the frozen dough into the spiced sugar mixture, then allow the dough to sit at room temperature while you preheat the oven.

Lovely with tea, or a scoop of ice cream, these homey cookies are a favorite in our home. Enjoy.