Go Back
+ servings
stack of cardamom snaps with evergreen boughs
Print Recipe
5 from 3 votes

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!
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Course: Cookies
Cuisine: American
Keyword: cardamom cookies Christmas, cardamom snaps, soft cardamom cookies
Servings: 32 cookies
Calories: 81kcal
Author: Emma


  • 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
  • teaspoon ground cloves
  • ¼ cup molasses
  • 1 large egg
  • 2 ¼ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ 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 (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.


  • 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.


Calories: 81kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 40mg | Potassium: 64mg | Fiber: 1g | Sugar: 12g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg