These Rye Caraway Snickerdoodle Cookies are an addictively spicy, sweet and savory cookie sure to surprise your friends and family. This recipe is adapted from a snickerdoodle recipe on Sally's Baking Addiction.
Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.
Add the caraway seeds to a small dry skillet and toast over medium heat for 2-3 minutes or until starting to brown and they become fragrant. Remove from heat, transfer to a cutting board, and roughly chop the seeds. Set aside.
Make the topping by combining 1/3 cup granulated sugar and 1 tsp ground cinnamon in a shallow bowl. Set aside.
In a medium mixing bowl, whisk together the all-purpose flour, rye flour, half of the caraway seeds, cream of tartar, 1 tsp cinnamon, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 cup granulated sugar on high speed until light and creamy, about 3 minutes. Add the egg and vanilla extract and beat until combined, another 1-2 minutes. Turn the mixer speed down to low and slowly add in the flour mixture just until everything is combined, scraping down the sides when needed.
Roll the cookie dough into roughly 1 1/2 Tbsp balls (I recommend slightly overfilling a Tbsp measuring spoon with the batter and using floured hands to roll the dough between your palms) and then roll the dough balls in the cinnamon mixture before transferring to a prepared baking sheet. Arrange the cookies to be at least 3 inches apart on the baking sheet.
Bake for 10 minutes or until the bottoms are starting to darken. When they are still warm, use the back of a spoon to slightly press down the center to flatten a bit. Sprinkle with the remaining caraway seed pieces. Let cookies cool on baking sheet for 10 minutes and then transfer to a wire rack to cool completely.
Enjoy right away or store in an airtight container at room temperature for a few days.