Recipe by Rosina
"Cardamom makes these special."
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2 1/4 cups
1 1/2 teaspoons
I mixed 2 Tbl. cinnamon with 3 Tbl. sugar for my rolling mixture. I also replaced 3/4 tsp. cardamom with 1 tsp. cinnamon. I divided the recipe in half and only added 2 cups of flour and an extra egg white. I baked for only 8 minutes.
I didn't have any cardamom, so I substituted it with a bit of cinnamon and an even smaller bit of nutmeg, plus a sprinkle of vanilla extract because I was feeling adventurous. I bet that the original recipe would be better, but my changes gave the cookie an exotic flavor.
These cookies were really good. They're not your traditional sugar cookie, they're more soft and puffy. My whole family really enjoyed these.
Awesome taste, crispy and perfect. Will make this recipe from now on.
These cookies were more like a snickerdoodle with cardamom instead of cinnamon. They tasted good but not so good that I want to make them again. The recipe makes a lot so I would half the recipe if you have never tried them before.
Verry good, soft cookies. The only thing was that they could have used a bit more sugar and I added cin.
This was good and all it was just that something in it made one of my daughters throw-up! Well it could be worse.
The cookies are really soft and tasty without being overwhelming. I would make them again!
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Sugar Cookies II
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 51
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