I really missed doing The Sweetest Season blogger cookie exchange over the last few years, so I’m happy to be back.
I have a new appreciation for Christmas baking and cookie baking as I’m 7 months into living abroad in Denmark with my husband, toddler and golden retriever. And I’ve also got a new appreciation for the warm, fragrant taste of cardamom.
Ok, let’s unpack all of that
All of the Christmas traditions (lights, songs, cookies, pastries, advent, etc.) are even more important to me this year as I’m away from family and in the midst my first Danish winter. It’s really dark, y’all, and we’re already missing the sun. But they go full force into Christmas cheer and hygge here, so that’s helping.
I’m also appreciating/missing all my baking tools that help me make perfect cookies. Shoutout to the cookie scoop, parchment paper and full-sized oven that I used to have. Cookie baking is one of my favorite things, but it’s not so easy in a rental kitchen with new supplies and an old finicky oven. But we’re making it work! My cookies are not as beautiful, but they taste just as good.
Let’s invite cardamom to the party
Scandinavians just love cardamom. It’s in so many pastries, cookies and breads. In fact, Denmark and Sweden are known for their cardamom buns (kardemummabullar).
I’ve always loved a touch of cardamom, and they really lean in this part of the world. It’s warming, it’s sweet and spiced, and it reminds me a bit of my favorite Indian dishes, too.
So, I thought, why not add it to one of my all-time fave cookies: the snickerdoodle?!
And it really blends in well and gives it a more chai-like flavor, which I’m totally into. And I hope you are, too!
Merry Christmas and happy baking!
Cardamom-doodles
These Cardamom-doodles take the favorite flavors of snickerdoodles and give them a Scandinavian twist with the warmth of cardamom.
Ingredients
- 1 cup butter, softened
- 1.5 cups + 2 tbs. sugar
- 2 3/4 cups flour
- 2 eggs
- 1 tsp. baking soda
- 2 tsp. cream of tartar (or 1 tsp. lemon juice)
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 2/3 tsp. ground cardamom
Instructions
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Heat oven to 375ºF/190ºC. Line cookie sheet(s) with parchment paper or a silicone liner.
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In a stand mixer (or medium bowl with a handheld mixer), cream together the butter and 1 ½ cups of sugar.
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Mix together the flour, baking soda, cream of tartar or lemon juice, and salt; mix or stir into the creamed mixture until blended together. Refrigerate cookie dough for at least 30 minutes.
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In a small, shallow bowl, stir together the cinnamon, cardamom and 2 tbs. of sugar. Form or scoop cookies into medium-sized balls and roll them in the sugar mixture on all sides.
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Place cookies 2” apart on your cookie sheet(s) and bake for 8-10 minutes. When they’re slightly golden on the edges, take them out and let them cool on the sheet for 1 minute and then transfer to cooling racks. Store in an airtight container at room temperature.
