Think of these as your upgraded holiday snickerdoodle. They're soft, chewy, and warmly spiced with cardamom, plus a little orange and espresso to keep things interesting. These cardamom snickerdoodles are festive, cozy, and absolutely the first thing to disappear at any holiday party.
These cookies were inspired by a cardamom latte with orange zest I had in Atlanta, a drink that instantly felt like pure holiday comfort. I wanted those same cozy, bright flavors in a dessert, and a chewy snickerdoodle felt like the right place to land. Instead of the usual cinnamon sugar, I use cardamom for a soft floral note, then add freshly ground espresso and orange zest for a bold hit of flavor. The icing brings even more of that espresso-orange moment, giving the cookies a finish that feels indulgent in the best way.
Table of Contents
- Recipe walk-through
- Video
- Similar recipe ideas
- Kitchen tools required
- Recipe FAQs
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How to Make Cardamom Snickerdoodles
Watch the Video for Cardamom Snickerdoodles
More Holiday Dessert Recipes
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Kitchen Tools Required
- Medium mixing bowl
- Whisk
- Stand mixer with a paddle attachment or a handheld mixer
- Rubber spatula
- 2 large cookie sheets lined with parchment
- 2 small mixing bowls
- #30 cookie scooper (optional)
- Wire cooling rack
FAQ
Can I make these cookies decaffeinated?
Absolutely! You can easily substitute the espresso with decaffeinated coffee in the ingredients list below to make the cookies caffeine-free.
Can I make the dough ahead of time?
Yes, you can! To prepare in advance, simply complete steps 1-5 below. However, skip step 6 for now and proceed with step 7 to form the dough into balls. Next, freeze the dough balls for up to 2 weeks. When you're ready to bake, allow the dough balls to sit at room temperature while the oven preheats. At this point, make the rolling sugar from step 6 and use your hands to slightly warm up the dough before rolling it in the sugar. Finally, bake and enjoy your fresh cookies!
How do I store leftovers?
To store leftover cookies, place them in an airtight container at room temperature for up to 4 days. Alternatively, to keep them fresh for a longer period, store them in an airtight container in the fridge for up to 1 week.
Cardamom Snickerdoodles
- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
Think of these as your upgraded holiday snickerdoodle. They're soft, chewy, and warmly spiced with cardamom, plus a little orange and espresso to keep things interesting. These cardamom snickerdoodles are festive, cozy, and absolutely the first thing to disappear at any holiday party.
Ingredients
Cookies
- 3 ½ cups (445g) all-purpose flour
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 ¾ cups granulated sugar
- 1 tsp kosher salt
- 1 tbsp orange zest
- 1 tbsp espresso powder
- 1 egg plus 2 yolks, at room temperature
- 1 tbsp vanilla extract
Rolling Sugar
- ¼ cup granulated sugar
- 1 ½ tsp ground cardamom
- ½ tsp ground cinnamon
Icing
- 1 cup powdered sugar
- 1 tbsp fresh brewed espresso or coffee
- 1 tsp orange zest
- ½ tsp vanilla extract
Instructions
- Mix the dry ingredients: Combine flour, cream of tartar and baking soda in a mixing bowl then set aside.
- Cream the butter: In the bowl of a stand mixer with a paddle attachment, cream the butter, sugar and salt on medium high speed for 3 minutes until fluffy.
- Add the flavor: Scrape down the sides of the bowl, then add the orange zest and espresso. Cream for 1 minute more.
- Add the eggs and vanilla: Add the eggs one at a time on medium speed. Scrape down the sides then add the vanilla. Cream for 1 minute more.
- Add the dry ingredients: Add the flour mixture then slowly pulse until just combined, you don't want to overmix the dough. Set the dough aside for 10 minutes at room temperature to hydrate. Heat oven to 350F. Prepare 2 large baking sheets with parchment paper.
- Make the rolling sugar: Combine sugar, cardamom and cinnamon in a bowl and stir until completely mixed.
- Form the dough balls: Create balls with the dough about the size of a golf ball (45 grams) or use a #30 cookie scooper. Roll each ball into the sugar mixture to coat well. Place each ball onto the baking sheets with about 2 inches on all sides.
- Bake the cookies: Bake for 10-13 minutes. Let the cookies cool for 10 minutes before transferring to a wire rack.
- Prepare the glaze: In a small bowl, combine powdered sugar, espresso or coffee, vanilla and orange zest. Use a spoon to drizzle over the cooled cookies. Add sprinkles if desired. Enjoy!
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven
Nutrition
- Serving Size: 1 cookie
- Calories: 229
- Sugar: 22g
- Sodium: 134mg
- Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
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