Snickerdoodle Cookies
Ingredients
1½ cup sugar1 stick softened butter
¼ cup canola oil
2 large eggs at room temperature
2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. kosher salt
1 tsp. cinnamon
¼ tsp. ginger
⅛ tsp. nutmeg
⅛ tsp. ground cloves
⅛ tsp. ground cardamom
Preparation
● In a large mixing bowl, cream together the sugar and butter with an electric mixer on high speed until fluffy, about 5 minutes. Add the canola oil and the eggs one at a time, beating after each addition to incorporate.
● Use a spatula to fold in the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, cloves and cardamom until just combined. Mold the dough into a disc and wrap in plastic wrap. Refrigerate at least 2 hours and up to 2 days.
● Preheat the oven to 375 degrees.
● Roll pieces of dough into 2-inch balls and place on a baking sheet lined with parchment paper. Bake 12 minutes, until golden around the edges. Let cool completely.