Erin Jeanne McDowell
1 cup (226 g) Tillamook Unsalted Butter, at room temperature
1 cup (198 g) granulated sugar
½ cup (66 g) light brown sugar
2 large eggs, at room temperature
1 ½ teaspoons (7 g) vanilla extract
3 cups (360 g) all purpose flour
1 teaspoon (6 g) baking soda
¼ teaspoon cream of tartar
3/4 teaspoon (3 g) fine sea salt
Cardamom Sugar Coating
¼ cup (50 g) granulated sugar
2 teaspoons ground cardamom
½ teaspoon ground cinnamon
Preheat the oven to 350°F with the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar until light and fluffy, 4-5 minutes. Add the eggs one at a time, scraping well after each is incorporated, then mix in the vanilla.
Add the flour, baking soda, cream of tartar, and salt to the bowl and mix on low speed to incorporate. Scrape the bowl well, then mix again on low speed to ensure everything is homogenous.
Use a 2 tablespoon cookie scoop to scoop the dough into balls. In a small bowl, stir the sugar, cardamom, and cinnamon to combine. Roll each ball of dough in the sugar mixture to coat.
Place the sugared dough onto the prepared baking sheets in staggered rows, leaving at least 1 inch between each cookie to allow for spreading.
Bake the cookies, rotating the baking sheets halfway through baking, until golden brown at the edges, 9-11 minutes. Cool completely on the baking sheet.