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For a few years, these little 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. This aromatic Indian spice is used in a variety of desserts and even savory dishes, and is really what makes this cookies so delicious. I’m a big fan of this wonderful spice in baking, and I encourage you to add it to your list of favorite spices!
Another plus to this recipe is that these cookies keep really well on the counter in a metal cookie tin for a few days. This makes them perfect to give away to friends and family during the Christmas season. Little tip for cookie storage: if the cookies are stored in a plastic container, they will go soft on you. Make sure to store them separately from other cookies, as they will absorb the flavor of other cookies (like peppermint!). However, if you happen to have any leftover cookies, pop them in a freezer bag and just pull out the ones you want later. ❄
I brought these cookies to our church’s small group meeting this past Sunday, and they were a hit with the adults. One of my friends declared them to be dangerously good–so be warned! 😉 Make these cookies with your kids or grandkids this Christmas season for a special activity and delightful snack. You just might need to make a second batch!Print
Cardamom snaps are delightfully spiced cookies that are perfect to give away to family and friends during the Christmas season.
For the Cookie Dough
- 3/4 cup lard, softened
- 1 cup light brown sugar, packed
- 1 teaspoon baking soda
- 2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon mixed spice
- 1/4 cup molasses
- 1 large egg
- 2 1/4 cups all-purpose flour
For the Decoration
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cardamom
Making the Dough (15 minutes)
- In the bowl of a stand mixer, beat the lard until smooth, then beat in the brown sugar, baking soda, cardamom, cinnamon, ginger, and mixed spice. Scrape down the sides 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.
Decorating & Baking the Cookies (20 min. + 20 min. baking time + 10 min. cooling time)
- Preheat the oven to 375 F. Pull out two large baking stones or line a large cookie sheet with parchment paper.
- In a shallow bowl, combine the sugar and cardamom until thoroughly mixed.
- Roll the dough into approximately 26 balls, 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. Watch them carefully, as their bottoms can burn easily. Also, 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.
- Once the cookies have hardened, serve at room temperature.
- If you’re baking the cookies on a metal cookie sheet, line the tray with parchment and bake the cookies at 350 F instead of 375 F. Watch them carefully so their bases don’t burn.
- If you’re looking for a really crunchy dunking cookie, bake them for a couple extra minutes. Watch them carefully, though, as the bottoms of the cookies may get too dark.
- Leftover cookies freeze really well, so feel free to make a double batch!