Brown sugar cookies spiced with cinnamon, cardamom, cloves, and ginger. Almond flour makes these cookies perfectly chewy.
Course: Cookies and Squares, Dessert
Cuisine: Baked Goods
Keyword: brown sugar, cardamon, cinnamon, cloves, ginger
Author: Trish | The In Fine Balance Food Blog
¾cupsunsalted butterroom temperature
2tspcream of tartar
½tspfine grain salt
¼cupwhite granulated sugar or coconut sugarfor rolling before baking
Preheat oven to 350 and line two baking sheets with parchment paper
In a small bowl mix together all-purpose flour, almond flour, baking powder, baking soda, salt, cream of tartar, cinnamon, cardamon, ginger, and cloves. Set aside.
In a bowl of a stand mixer, fitted with the paddle attachment, cream together butter and brown sugar until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl, beat again. Add the flour and spice mixture and mix on low speed until just combined. Scrape down the sides of the bowl. Beat one more time, on low, just a couple of rotations. Remove dough from the mixer, cover bowl with plastic wrap and chill in the refrigerator at least 1 hour, or up to 24 hours.
Measure ¼ cup of granulated sugar into a small shallow bowl.
Take tablespoon-sized bits of dough, roll into a ball and then roll in the granulated sugar. Place on a cookie sheet, about 2 inches apart. Bake at 350 for 11-12 minutes, or until completely puffy and very lightly browned on the bottom. Allow the cookies to cool on the baking sheet for a couple of minutes before removing from the tray to a cooling rack. Allow the cookies to cool completely before storing.
I use cane sugar for rolling the cookies. It's sparkles. If you can't find it, granulated sugar works just fine.To store these cookies, they will keep 4-5 days in an air-tight container. They also freeze well. Freeze for up to three months.For best results, bake one tray at a time. To save time, I prepare two baking sheets. While one in the oven, I roll and prepare the next batch. When the first tray comes out of the oven, the other is ready to go in. While the next batch bakes, the first tray is cooling so that it will be ready when the second tray comes out of the oven.