For a few years, cardamom snaps have been one of my favorite Christmas cookies. They're similar to gingersnaps, but with a unique twist: the addition of ground cardamom. You'll love every bite of these fragrant, chewy cookies!
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Questions
What are cardamom snaps?
They are a variation of gingersnaps, a chewy molasses cookie enjoyed at Christmas. They have a delightful spicy fragrance from all the warming spices in the dough. These cookies keep well at room temperature for a few days, and also freeze exceptionally well.
Why are they called snaps?
They are a variation of the gingersnap, which was originally a crisp, crunchy cookie. When a gingersnap is broken in half, it should snap in two, hence the name. They are softer and chewier than a traditional gingersnap.
What ingredients are in them?
These treats have a very similar ingredient list to that of ginger snaps.
- Fat: lard
- Sweetener: brown sugar, molasses
- Rising Agent: baking soda
- Binding Agent: egg
- Flour: all-purpose flour
- Spices: cardamom, cinnamon, ginger, and cloves
Are they good for you?
This treat isn't a health food, but they are healthier in some ways than many other Christmas cookies. Each one contains 116 calories, 5.1g of fat, and 16.5g of carbs. Feel free to take a second or third cookie!
How far in advance can I make them?
Freshly baked snaps can be stored at room temperature for up to 5 days. They will keep for up to 3 months in the freezer if they are tightly sealed.
How do you store them?
Store them in a metal cookie tin, not a plastic container. Plastic containers will make them go soft, changing their chewy texture. Also, make sure to store them in a tin by themselves, as they can absorb the flavors of other cookies, such as peppermint.
Can you freeze them?
Yes, you can freeze them. It's best to store them sealed up in a zip-top freezer bag. They will keep in the freezer for up to 3 months; then, defrost them by letting them sit at room temperature for 30 minutes.
How to Make
Gather the ingredients. You'll need all-purpose flour, brown sugar, granulated sugar, molasses, lard, egg, baking soda, and spices.
Beat together the lard, brown sugar, baking soda, cardamom, cinnamon, ginger, and cloves. Scrape down the sides of the bowl and mix until well blended.
Add the egg, molasses, and a couple spoonfuls of the flour to prevent the dough from curdling. A curdled batter, even if it becomes smooth, can sometimes negatively affect the end result.
Beat the mixture until fluffy and well mixed. Scrape down the sides of the bowl to ensure an even mix.
Dump in all the flour and mix on low speed until combined. Try to roll some of the dough into a ball; if it is too sticky, add an extra ¼ cup (30g) of flour and mix again.
Roll the cookie dough into 1-inch balls, each weighing about 23g. Place the cookie balls on baking trays lined with parchment paper.
Mix together the white sugar and the cardamom.
Roll the balls in the sugar mixture.
Bake at 375 F for 10-13 minutes per tray. Let them cool on wire racks.
Pro Tips
- Add a couple spoonfuls of flour to the dough when you add the egg. This keeps the dough from curdling.
- Make the cookie dough ahead of time and store it in the fridge until ready to bake.
- Want them extra crunchy? Bake for a few extra minutes, but watch them so their bottoms don't burn.
- Store in a metal tin to keep them crisp and chewy. Plastic containers will make the cookies go soft.
- Freeze extras and defrost them at room temperature for half an hour.
Recommended Tools
- KitchenAid Stand Mixer: this kitchen workhorse mixes up this cookie dough quickly and easily.
- Wilton 11x17-Inch Cookie Sheets: these trays bake evenly without easily burning them.
- Parchment Paper: this parchment paper is perfect for lining baking trays and keeping them clean.
- Set of 4 Cooling Racks: these wire racks keep your freshly baked goods crisp as they cool.
- Ground Cardamom: this delicate, aromatic spice is the secret ingredient.
Other Christmas Cookie Recipes
- Gingerbread Cookies
- Mexican Wedding Cookies
- Chocolate Peppermint Cookies
- Earl Grey Shortbread
- No Bake Cookies
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Recipe
Cardamom Snaps
Ingredients
- ¾ cup lard, softened
- 1 cup light brown sugar, packed
- 1 teaspoon baking soda
- 2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ cup molasses
- 1 large egg
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon ground cardamom
Instructions
Making the Dough (15 min)
- Beat the lard until it's smooth in the bowl of a stand mixer fitted with the paddle attachment. Add the brown sugar, baking soda, cardamom, cinnamon, ginger, and cloves and beat until well combined. Scrape down the sides of the bowl and mix again to fully combine.
- Beat in the molasses and egg with a few tablespoons of the flour to prevent the mixture from curdling. Scrape down the sides again, then add the flour all at once and mix until well blended.
Rolling & Baking (20 min + 20 min baking)
- Preheat the oven to 375 F. Line two large cookie sheets with parchment paper.
- Combine the granulated sugar and cardamom in a shallow bowl until thoroughly mixed.
- Roll the dough into 1-inch balls, weighing about 23g each, then roll each ball in the sugar mixture. Place the balls about 2 inches apart on the baking stone or cookie sheet.
- Bake each tray one at a time at 375 F for about 10-12 minutes, until the cookies have cracked and the edges are set. Be careful not to overbake, since they will harden up as they cool.
- Let them cool for 5 minutes on the tray, then transfer to a wire rack for them to cool and harden. Enjoy.
Notes
- Add a couple spoonfuls of flour along with the egg to keep the dough from curdling.
- Make the dough ahead of time, refrigerate, roll, and bake when needed.
- Want them extra crunchy? Bake for a few extra minutes, but watch them so their bottoms don't burn.
- Store these in a metal tin to keep them crisp and chewy. Plastic containers will make them go soft. Be sure to store the snaps separately from other cookies, or they may absorb their flavor.
- Freeze extras and defrost them at room temperature for half an hour.
Nutrition
This recipe was originally published on November 10, 2017.
Karen
Exactly what I was looking for in a cardamom cookie. I’ve already made it multiple times.
Emma
That's lovely to hear, Karen! I'm so glad that you have enjoyed these cookies enough to make more than once!
Ellen
Thanks! And if I don’t have that either? I’m a newbie baker. Are these things I should have in my pantry?
Emma
If you don't have shortening or lard, the closest substitute would be butter. Just realize that butter has a lower melting temperature than lard or shortening, and it will change the texture of the cookies. I'd definitely recommend keeping a container of lard or shortening in your pantry if you're getting into baking.
Ellen
I don’t have any lard! Anything that would be a good substitute?
Emma
Vegetable shortening would be the best substitute. Happy baking, Ellen!