This recipe, slightly adapted from Serve Yourself: Nightly Adventures in Cooking for One, makes 30 large cookies, enough to serve one person for a month. Needless to say, the cookies didn't last a month in my house!
2-3/4 cup all-purpose unbleached flour
2 tsp cream of tartar
1 tsp baking soda
2-1/2 tsp ground cardamom, divided
1/4 tsp kosher salt
2 sticks (16 Tbsp) unsalted butter, at room temperature
1-1/2 cups packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup granulated sugar, for rolling
In a large mixing bowl, sift together flour, cream of tartar, baking soda, 1-1/2 teaspoons of ground cardamom, and salt.
In the bowl of a Kitchen-Aid type stand mixer, combine butter and brown sugar, and beat on medium speed for 1 minute. Add the eggs and vanilla, increase speed to high and beat until very light and fluffy, 2-3 minutes. Then, add the flour mixture, a bit at a time, beating on low to incorporate the ingredients.
Transfer the dough to a bowl, cover with plastic wrap, and refrigerate for 1 hour or until firm.
Preheat oven to 350°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper, and set aside.
Stir together the granulated sugar and remaining 1 teaspoon of cardamom in a small mixing bowl. Using a cookie scoop or a tablespoon, scoop balls of dough into the sugar mixture, and coat. Roll the cookies between your palms to press sugar mixture into the dough, and arrange the cookies 2 inches apart on a rimmed baking sheet.
Bake for 10-11 minutes, until tops of the cookies are crackled and the edges are just barely brown. Transfer to a wire rack to cool.
Cookies will keep in an airtight container for 3-4 days.