Soft & Chewy Cardamom Spice Cookies
Soft & chewy cardamom spice cookies! These easy cookies taste like a cross between a classic sugar cookie and a snickerdoodle. Perfect for christmas and the holidays. And they’re dairy free!
Fire up those ovens because today we talk these soft & chewy cardamom cookies.
Which totally remind me of a cross between a chewy sugar cookie and a snickerdoodle. AKA making them the best Christmas cookies ever.
Oh yes indeed.
They’re soft, chewy, filled with just the right amount of spice. And I mean, any cookie that is rolled in sugar before baking is automatically all kinds of awesome in my book.
Now. I say these are like a snickerdoodle but instead of cinnamon we are using cardamom. Making them just different enough to feel perfectly special for the holiday season. And when we mix that with the buttery vanilla flavor of a classic sugar cookie?
Ding ding ding. We have a winner!
Not to mention that these couldn’t be easier to pull together. No mixer or any fancy gadgets required. Just a few bowls, a whisk and a spatula.
It’s your holly jolly weekend baking plans right here.
Let’s Talk Ingredients
Now, let’s chat about what we’re using in these cookies.
We have a mix of all-purpose flour and white whole wheat flour, a touch of cornstarch (which helps make the cookies so perfectly soft!), a good pinch of cardamom for spice and a blend of both pure cane sugar and coconut sugar for sweetness.
We’re also using melted coconut oil, which lends the cookies a sort of subtle buttery flavor (um, even though there’s no butter).
I personally use unrefined virgin coconut oil and don’t think you can taste any coconut flavor in the final product. BUT if that concerns you, you can absolutely use refined coconut oil instead.
How To Make Cardamom Cookies
This is a super simple cookie dough – we whisk together all the dry ingredients in one bowl and all the wet ingredients in another.
It gets folded together with a little arm power and then the dough is tucked away in the fridge for about one hour to chill.
Which is SUPER important for these cookies. If you don’t chill the dough, they’ll spread like crazy in the oven. Which we definitely do not want.
So. After the dough is chilled, we form it into balls, roll it in sugar and then bake off to soft and chewy perfection.
Tips & Tricks For These Soft & Chewy Cardamom Spice Cookies
- First up, let’s talk about measuring out your flour. Fluff the flour in your container / bag, then scoop into your measuring cup with a spoon and level off. If you dunk the cup straight into the bag, you’ll likely use too much!
- Now, let’s chat about the cardamom. As written, it’s a lovely sort of accent in the finished cookies … and not at all overpowering. SO. The first time you make these cookies, I would recommend using the listed amount. And then, if desired, you could up it slightly based off your first batch. Just please keep in mind that cardamom is a strong spice and you can go overboard with it really easily!
- I have not tried it myself, but you should be able to use lightly packed brown sugar in place of the coconut sugar. Additionally, I would imagine that melted (and slightly cooled) butter would work in place of the coconut oil if you don’t need to keep these dairy free. But again, I haven’t tested this.
- Now, I feel like a broken record but DO NOT skip the chill time for these cookies! Unless you want to wind up with super flat pancakes. So just plan ahead and do it!
- Once chilled, the cookie dough will be slightly hard (and a tad crumbly) when you go to scoop it into balls. But don’t worry – just work / roll the dough into balls with your hands and it will come together when shaping.
- The centers of the cookies may look a tad bit under baked around the 9 to 10 minute mark, but you don’t want to overcook these. So just make sure that the edges are set / lightly browned and then remove.
How To Store
Counter: Let the cookies cool completely then transfer to an airtight container. They’ll keep like this for about five days at room temperature.
Freezer: You can freeze the shaped dough balls to bake off at a later time. Roll the balls as directed in the sugar, then place on a parchment lined baking sheet and transfer to your freezer.
Once hard, add the balls to a freezer safe bag or container, then keep in your freezer until ready to enjoy.
When you go to bake, you may need to add about 1 to 2 minutes to the cook time – but keep an eye on them the first time you do this (as you may not need to add any time at all).
Additional Coconut Oil Cookie Recipes You Might Enjoy!
- Soft & Chewy Whole Wheat Gingerbread Cookies
- Soft & Chewy Whole Wheat Pumpkin Cookies
- Coconut Oil Chocolate Chip Cookies
- Mint Chocolate Chip Cookies
- Coconut Oil Oatmeal Cookies
- Vegan Snowball Cookies
- Vanilla Almond Vegan Biscotti
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the cookies:
- ¾ cup all-purpose flour
- ½ cup white whole wheat flour
- 1 ½ teaspoons organic cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground cardamom
- ½ cup pure cane sugar
- ¼ cup coconut sugar
- ½ cup melted coconut oil, cooled slightly
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup pure cane sugar
- pinch of ground cardamom
- In a medium bowl, whisk together both kinds of flour, the cornstarch, baking soda, salt and cardamom. In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla for about 30 seconds.
- Slowly add in the flour mixture (I do this in two batches) and mix until just incorporated (this will take a little bit of arm power!).
- Transfer the bowl to the refrigerator and chill for 1 hour.
- Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper. In a small bowl, mix together the sugar and ground cardamom for rolling. Set aside.
- Scoop about 1 ½ to 2 tablespoons of the chilled dough and form into balls about 1 ½ inches in size (a cookie scoop is your best friend here!). Roll the balls in the sugar mixture, then place on the prepared baking sheet about 2 to 3 inches apart.
- Bake for about 9 to 10 minutes, until lightly browned and the edges are just set (don’t over bake these!). Let the cookies cool directly on the baking sheet.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 117mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g