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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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What are cardamom snaps?
Cardamom snaps 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 cardamom snaps called snaps?
These cookies 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. These cardamom snaps are softer and chewier than a traditional gingersnap.
What ingredients are in cardamom snaps?
Cardamom snaps 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 cardamom snaps good for you?
Cardamom snaps aren’t a health food, but they are healthier in some ways than many other Christmas cookies. Each cardamom snap 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 cardamom snaps?
Freshly baked cardamom snaps can be stored at room temperature for up to 5 days. The cookies will keep for up to 3 months in the freezer if they are tightly sealed.
How do you store cardamom snaps?
Store cardamom snaps in a metal cookie tin, not a plastic container. Plastic containers will make the cookies go soft, changing their chewy texture. Also, make sure to store the cardamom snaps in a tin by themselves; the flavors of other cookies, such as peppermint, can be absorbed by the snaps.
Can you freeze cardamom snaps?
Yes, you can freeze cardamom snaps. 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 for the cardamom snaps. 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 1/4 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 cardamom snap balls in the sugar mixture.
Bake the cookies at 375 F for 10-13 minutes per tray. Let the cookies cool on wire racks.
- 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 the cookies extra crunchy? Bake the cookies for a few extra minutes, but watch them so their bottoms don’t burn.
- Store cardamom snaps in a metal tin to keep them crisp and chewy. Plastic containers will make the cookies go soft.
- Freeze extra cardamom snaps and defrost them at room temperature for half an hour.
- KitchenAid Stand Mixer: this kitchen workhorse mixes up this cookie dough quickly and easily.
- Wilton 11×17-Inch Cookie Sheets: these trays bake evenly without easily burning the cookies.
- 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 cookies crisp as they cool.
- Ground Cardamom: this delicate, aromatic spice is the secret ingredient to these cookies.
Other Christmas Cookie Recipes
- Gingerbread Cookies
- Mexican Wedding Cookies
- Chocolate Peppermint Cookies
- Earl Grey Shortbread
- No Bake Cookies
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Cardamom snaps are chewy, aromatic Christmas cookies that taste similar to gingersnaps. Each bite of these soft cookies is perfumed by the festive aroma of cardamom. Make this easy cookie recipe today!
- 3/4 cup lard, softened (156g)
- 1 cup light brown sugar, packed (200g)
- 1 teaspoon baking soda
- 2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup molasses (82g)
- 1 large egg
- 2 1/4 cups all-purpose flour (270g)
- 1/2 cup granulated sugar (100g)
- 1/2 teaspoon ground cardamom
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 the Cookies (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 the cookies, since they will harden up as they cool.
- Let the cookies cool for 5 minutes on the tray, then transfer to a wire rack for them to cool and harden. Enjoy.
- 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 the cookies go soft. Be sure to store the snaps separately from other cookies, or they may absorb the flavor of them.
- Freeze extras and defrost them at room temperature for half an hour.
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: cardamom cookies Christmas, soft cardamom cookies, cardamom snaps
This recipe was originally published on November 10, 2017.