Makes 24 Snickerdoodles
2 ¼ cups all-purpose flour
1 teaspoon baking powder 1/2 teaspoon baking soda
½ teaspoon fine-grain sea salt
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon freshly ground black pepper
1 ½ cups sugar
2 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, melted and warm
1/3 cup vegetable oil
1 large egg
2 tablespoons milk
1 teaspoon pure vanilla extract
Sugar and Spice Coating:
¼ cup sugar
1 teaspoon ground cinnamon
Pinch of ground cardamom
1 To make the snickerdoodles: Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
2 In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, cloves, allspice, and pepper.
3 To the large bowl of a stand mixer, add the sugar, cream cheese, and butter. Beat until light and fluffy, about 1 minute. Add the oil and beat until incorporated. Next, add the egg, milk, and vanilla. Continue to beat until smooth. In 2 additions, add the flour mixture, being sure to scrape down the sides of the bowl in between, until just mixed.
4 To make the coating: On a small plate, mix together sugar, cinnamon, and cardamom. Divide the dough into 24 equal pieces of about 2 tablespoons each (or use a #40 ice cream scoop). Using your hands, roll the dough pieces into balls. Working in batches, roll the balls in the sugar and spice mixture and evenly space 6 dough balls on each baking sheet. Using the bottom of a drinking glad, flatten the dough balls into 2” cookies. Sprinkle the tops evenly with some of the remaining sugar and spice mixture.
5 Bake 1 tray at a time for 11 to 12 minutes, rotating the tray after 7 minutes, or until the edges are set and just beginning to brown. Continue until all the cookies are baked. Let the cookies cool on the baking sheets for 5 minutes . Transfer the cookies to a wire rack and let cool to room temperature before serving.