• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipes
  • About Us
  • Contact
    • Privacy Policy/Disclaimer
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About Us
  • Contact
    • Privacy Policy/Disclaimer
×

Home » Dessert » Cookies

Cardamom Snaps

Published: Nov 1, 2019 · Modified: Mar 12, 2022 by Emma · This post may contain affiliate links, which can earn us a commission.

429 shares
  • 200
Jump to Recipe Print Recipe

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

Jump to:
  • Questions
  • How to Make
  • Pro Tips
  • Recommended Tools
  • Recipe

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.

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.

person holding a cardamom snap cookie

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

stack of cardamom snaps on wax paper

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.

Christmas cookie tin filled with cardamom snaps

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.

person holding a cardamom snap broken in half

How to Make

Gather the ingredients.  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 ¼ 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 balls in the sugar mixture.

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

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

cardamom snaps on a wire cooling rack

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.

plate of cardamom snaps

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

The pleasure of a 5-star review would be greatly appreciated.

Recipe

stack of cardamom snaps with evergreen boughs

Cardamom Snaps

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!
5 from 3 votes
Print Pin FavoriteSaved! Rate
Course: Cookies
Cuisine: American
Keyword: cardamom cookies Christmas, cardamom snaps, soft cardamom cookies
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 32 cookies
Calories: 81kcal
Author: Emma

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
US Imperial - Metric

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

Calories: 81kcal (4%)Carbohydrates: 19g (6%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mg (2%)Sodium: 40mg (2%)Potassium: 64mg (2%)Fiber: 1g (4%)Sugar: 12g (13%)Vitamin A: 51IU (1%)Vitamin C: 1mg (1%)Calcium: 17mg (2%)Iron: 1mg (6%)

This recipe was originally published on November 10, 2017.

« Southern Fried Cabbage with Bacon
French Carrot Salad »

Reader Interactions

Comments

  1. Anita Hoskins

    November 05, 2019 at 9:34 pm

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

    Reply
    • Emma

      November 06, 2019 at 7:36 am

      Thank you so much, Anita! I'm thrilled that you like cardamom snaps so much. ❤

      Reply
  2. Alex

    October 12, 2019 at 5:46 pm

    5 stars
    The cardamom snaps are chewy, and the sugar coating adds some crunch. The cracks look cool on these cookies.

    Reply
    • Emma

      October 12, 2019 at 5:47 pm

      Cardamom snaps are definitely one of the best kinds of Christmas cookies! Thanks for your comment, Alex.

      Reply
  3. Beth

    October 12, 2019 at 5:46 pm

    5 stars
    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!

    Reply
    • Emma

      October 12, 2019 at 5:53 pm

      Thanks for your kind words, Beth! I'm so glad that you like cardamom snaps.

      Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

two ladies smiling

Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food for your family. Increase your kitchen confidence with our tempting recipes, instructional photos, and helpful tips and facts.

More about us →

Graduation Party Food

  • Arnold Palmer Drink
  • Muffaletta Sandwich
  • Nanaimo Bars
  • Hoagie Rolls Recipe
  • Virgin Piña Colada
  • Copycat Chick-fil-A Sauce

Popular Posts

  • Blue Lagoon Mocktail
  • Copycat Chick-fil-A Kale Crunch Salad
  • Avocado Lime Ranch - Chick-fil-A Copycat
  • The Best Virgin Strawberry Daiquiri You'll Ever Taste
  • How to Make a Ploughman's Lunch
  • Panda Express Eggplant Tofu Copycat Recipe

Footer

↑ back to top

About

  • About Us
  • Work with Us
  • Press

Connect

  • Contact Us
  • Sign Up for Newsletter

Other

  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2022 Savor The Flavour