There are certain spices that I just love, and this time of year I’m a huge fan of cinnamon and cardamom. Not only do they fill your house with wonderful smells, but their flavor and kick of spice is fantastic in your baked goods. These Cinnamon Spice Sand Dollar cookies are crisp with a soft center and have just the perfect amount of heat and flavor for the holidays.
Just the other day I received a large package of cookie making goodies from Good Cook – all to make a delicious recipe and share with you. There were several fantastic items we could work with, and all are going to get a ton of use and love. But for this recipe I used the Sweet Creations High temp Spatula – which not only was perfect for scraping down the bowls, but has measurement conversions right on the blade! I also used the Sweet Creations 12 x 17 Aluminum cookie sheets, and the Sweet Creations baking mat (from a previous review) as well as the Sweet Creations Flex Cookie Turner. I love being able to have a turner dedicated just to cookies, and that has a small enough of an edge to get under fresh cookies without breaking them! Together these tools made making these cookies extremely easy and a fun and quick job!
Ingredients:
- 1 1/4 cup White Rice Flour
- 3/4 cup Tapioca Starch/Flour
- 1 tsp Cinnamon
- 1/4 tsp ground Cardamom
- 1/4 tsp Salt
- 2 sticks Butter, room temperature
- 3/4 cup Sugar
- 1 large Egg
Directions:
Step 1: Prepare 2 large cookie sheets. Line with your baking mat or with parchment paper.
Step 2: In a medium bowl whisk together your flour, tapioca starch, cinnamon, cardamom and salt. Set aside
Step 3: In your mixer, or a large bowl combine your butter and sugar and mix until light and fluffy. Scrape down the sides of your bowl and add in your egg. Mix until combined.
Step 4: Slowly add in your flour mixture 1/3 at a time. Beating until smooth in between.
Step 5: Using your spatula, place about half of your cookie mixture in a pastry bag fitted with a star tip. Remove any air and make sure your dough is up near the tip.
With your tip down, press firmly and create a base and create these beautiful dough flours on your prepared cookie sheets. Leave about 2 inches between each.
Step 6: Place your cookie sheets in the fridge for 20 minutes! This is important. The cookies are full of butter, that will spread quickly if it’s warm. This step makes sure your cookies don’t over spread.
Step 7: Preheat your oven to 350 degrees.
Step 8: Bake your cookies for 7 minutes, than switch shelves for 5 more additional minutes.
Cool on the pans for 5 minutes before moving to a cooling rack to let set completely.
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Ingredients
- 1 1/4 cup White Rice Flour
- 3/4 cup Tapioca Starch/Flour
- 1 tsp Cinnamon
- 1/4 tsp ground Cardamom
- 1/4 tsp Salt
- 2 sticks Butter, room temperature
- 3/4 cup Sugar
- 1 large Egg
Instructions
- Prepare 2 large cookie sheets. Line with your baking mat or with parchment paper.
- In a medium bowl whisk together your flour, tapioca starch, cinnamon, cardamom and salt. Set aside
- In your mixer, or a large bowl combine your butter and sugar and mix until light and fluffy. Scrape down the sides of your bowl and add in your egg. Mix until combined.
- Slowly add in your flour mixture 1/3 at a time. Beating until smooth in between.
- Using your spatula, place about half of your cookie mixture in a pastry bag fitted with a star tip. Remove any air and make sure your dough is up near the tip. With your tip down, press firmly and create a base and create these beautiful dough flours on your prepared cookie sheets. Leave about 2 inches between each.
- Place your cookie sheets in the fridge for 20 minutes! This is important. The cookies are full of butter, that will spread quickly if it's warm. This step makes sure your cookies don't over spread.
- Preheat your oven to 350 degrees.
- Bake your cookies for 7 minutes, than switch shelves for 5 more additional minutes.
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