Cardamom Snaps

Prep Time
Cook Time
Ready In

"A variation on gingersnaps."

Original recipe yields 48 servings


  • Serving Size: 1 (17.6 g)
  • Calories 78.7
  • Total Fat - 3.6 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 4.3 mg
  • Sodium - 28.7 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 0.2 g
  • Sugars - 6.5 g
  • Protein - 0.8 g
  • Calcium - 6 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 375F.

Step 2

In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-1/2 teaspoons of the cardamom, and the cinnamon. Beat on medium to high speed until combined.

Step 3

Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

Step 4

Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining 1/2 teaspoon cardamom to coat. Place balls 2 inches apart on an ungreased cookie sheet.

Step 5

Bake about 10 minutes or until edges are set and tops are slightly cracked.

Step 6

Cool on wire rack.

Tips & Variations

No special items needed.



Wow, were these cookies good. We really enjoyed the cardamom in them. I ground my own cardamom, it permeated the cookies, leaving a lovely subtle flavor. Thanks for sharing another winner Mikekey. I'll be making these again. Made for "Cooking around the Christmas Tree" Tag Game.

review by:
(27 Dec 2019)


Very good cookies which we enjoyed and it uses ingredients that I always have on hand so I imagine these will be a regular at our house. Thanks for sharing!

review by:
(29 Nov 2015)