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!

Prep Time: 35 minutes
stack of cardamom snaps with evergreen boughs
Christmas, Cookies

Cardamom Snaps

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This recipe was originally published on November 10, 2017.

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!

stack of cardamom snaps with a plate of 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.

person holding a cardamom snap cookie

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

stack of cardamom snaps on wax paper

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.

Christmas cookie tin filled with cardamom snaps

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.

person holding a cardamom snap broken in half

How to Make Cardamom Snaps

Gather the ingredients for the cardamom snaps.  You’ll need all-purpose flour, brown sugar, granulated sugar, molasses, lard, egg, baking soda, and spices.

ingredients for cardamom snaps

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.

lard and sugar mixture in the bowl of a stand mixer

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.

adding egg, molasses, and flour to lard mixture

Beat the mixture until fluffy and well mixed.  Scrape down the sides of the bowl to ensure an even mix.

egg and lard mixture beaten with a stand mixer

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.

bowl of cardamom snap cookie dough

Roll the cookie dough into 1-inch balls, each weighing about 23g.  Place the cookie balls on baking trays lined with parchment paper.

balls of cardamom snap cookie dough on a baking tray

Mix together the white sugar and the cardamom.

bowl of sugar and cardamom mixture

Roll the cardamom snap balls in the sugar mixture.

balls of cardamom snap cookie dough rolled in sugar and put on a baking tray

Bake the cookies at 375 F for 10-13 minutes per tray.  Let the cookies cool on wire racks.

cardamom snaps on a wire cooling rack

Pro Tips for Making Cardamom Snaps

  • 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.

plate of cardamom snaps

Our Go-To Kitchen Tools for Cardamom Snaps

Whip up some other delectable Christmas goodies with these easy recipes.

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The pleasure of a 5-star review for this cardamom snap recipe would be greatly appreciated.

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stack of cardamom snaps with evergreen boughs

Cardamom Snaps


  • Author: Emma
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 32 cookies 1x

Description

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!


Scale

Ingredients

  • 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

Instructions

Making the Dough (15 min)

  1. 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.
  2. 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)

  1. Preheat the oven to 375 F.  Line two large cookie sheets with parchment paper.
  2. Combine the granulated sugar and cardamom in a shallow bowl until thoroughly mixed.
  3. 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.
  4. 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.
  5. Let the cookies cool for 5 minutes on the tray, then transfer to a wire rack for them to cool and harden.  Enjoy.

Notes

  • Make this recipe perfectly the first time.  Check out the step-by-step photos and pro tips before the recipe card.
  • The pleasure of a 5-star review for this cardamom snap recipe would be greatly appreciated.
  • 👩🏻‍🍳 Want to see our latest recipes?  Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Keywords: cardamom cookies Christmas, soft cardamom cookies, cardamom snaps

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6 thoughts on “Cardamom Snaps

  1. These might be my new favorite cookies! I have always enjoyed ginger snaps but prefer these chewy, delicious cardamom snaps.

  2. These soft brown cookies were rolled in sugar before being baked, which gives them a sparkly look. They have nice cracks on top. They smell AMAZING when baking, and they retain the aroma afterwards. These cookies are soft and chewy, and taste good with mulled apple cider!

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