Ingredients

For the Dough:

• 2½ cups (338g) all-purpose flour
• 1½ teaspoons cream of tartar
• 1 teaspoon baking soda 
• 1 teaspoon kosher salt 
• 8 ounces (2 sticks) unsalted butter, at room temperature
• 1 cup (200g) granulated sugar
• ¼ cup (53g) packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon finely grated orange zest
• 1 teaspoon vanilla extract 

For the Rolling Sugar

• ¼ cup granulated sugar 
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• Pinch of kosher salt

Directions

Make the dough: Line a quarter sheet pan or plate with parchment paper. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt to combine.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 minutes. With the mixer running, add the eggs one at a time and mix until incorporated, stopping to scrape the sides of the bowl as needed. Add the orange zest and vanilla and mix to incorporate.

Add the flour mixture and mix on low speed until a smooth dough forms. Remove the mixer bowl and, using a 3-tablespoon cookie scoop, scoop balls of dough onto the prepared sheet pan. You should get about 20 balls. Cover with plastic and refrigerate for 1 hour.

Meanwhile, prepare the rolling sugar: In a small bowl, whisk together the granulated sugar, cinnamon, cardamom, and salt to combine.

About 30 minutes before baking, preheat the oven to 400°F. Line two sheet pans with parchment paper.

After chilling, roll the balls of cookie dough between your hands until smooth, then toss each in the sugar mixture to coat. Place them on the prepared sheet pans, spacing them 2 inches apart. Bake for 10 to 12 minutes, until the edges are golden brown. Let cool slightly on the pans, then serve warm.