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
- 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
- Dairy Free Snickerdoodles
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
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 dairy free!
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
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
Hi! Can I substitute 1 cup of all purpose flour total instead of using 1/4 C white whole wheat? Thank you!
Hey Megan! The whole wheat flour can absolutely be substituted for all-purpose flour but you want to use the same amount – so 1 1/4 cups flour total.
Not yet but can’t wait to try . Sounds amazing.. Tomorrow I can see this happening.☕
Hope you enjoy Joyce!
I seem to be missing it. At what temp are these baked?
Hey Becky! It’s 350F (step 4 in the instructions!)
I LOVE LOVE LOVE Cardamom!! I used to only know to put it in chai (obviously) and I discovered an amazing Greek drink called Sidecar to Tangier at a DC restaurant called Zaytinya’s. I love it! I was curious if it was used in baking and I came across this recipe. Oh my goodness. These are truly the best cookies I have EVER eaten/ baked!! I just moved so I didn’t have all the correct ingredients. I substituted the coconut oil for canola oil and I left out the vanilla. I can only imagine how much more delicious they will taste when I make them with the right ingredients next time. 5 STARS ALL THE WAY! I have pictures but not sure how to add them.
Oh this made my day! So glad you enjoyed Samantha and thanks for sharing those changes!
These are so good! Tweeks I have made – use 1/3 cup of brown or rapadura sugar instead of the coconut sugar. I didn’t have enough flour one time and replaced the white flour with 1/2 cup of ground up cashews.Very moorish
Love this – so happy to hear you enjoyed Margaret!
These are excellent! Subbed birch syrup for the coconut sugar. Came out rich and festive.
So happy to hear this Kayde! Thanks so much for letting me know 🙂
I’m trying this from the UK, when you say ‘cane sugar’ – that to me is just sugar from cane as opposed to beets. Is this just regular white granulated sugar? Fine caster sugar, be it white or golden? Demerara? As you say you can substitute light brown for the coconut, I’m at least discounting that.
Hey Caroline! Yup, just use regular granulated sugar 🙂 We have both regular granulated sugar and pure cane sugar (which is less refined than granulated sugar but you can use them interchangeably here). Hope you enjoy!
Brilliant! Tried stuffing some with cookie butter, not tasted one yet but they’re looking and smelling good!
That sounds delicious! Hope you enjoyed them!
Do you think I could use a flax egg?
Hey Steph! Hmmm that’s a good question. I’m not totally sure a flax egg would work well here (but I can’t say for sure since I haven’t tested it myself). If you do give it a try please let me know how it goes!
I made these cookies a few days ago. I doubled the quantity and added ground ginger. Cookies turned out absolutely delicious. Next time I plan to add cream cheese frosting. Thank you for the great recipe, Ashley!
So glad to hear you enjoyed these Mason! Love the addition of ground ginger!
Hi! Just made your cardamom cookie recipe! Delicious! Soft and chewy! I substituted melted butter for the coconut oil, brown sugar for the coconut sugar, and left out the cornstarch (added a tbsp of flour instead because I didn’t have any cornstarch). It worked out great and it will be a recipe I use over and over! I LOVE cardamom! I doubled the amount of cardamom and it was perfect!
Hey Rose! So happy to hear you enjoyed them!! And thanks for sharing the changes you made! I’m with you – I love cardamom too!
I would love to have these cookies on my holiday cookie tray! Merry Christmas Ashley to you and yours 😀
I’m loving the warm cardamom spice in these cookies and yes to rolling them in sugar! These look perfect for the holidays Ashley…they’re so pretty. Merry Christmas to you and your family friend!
Merry Christmas Marcie!!
I go brew some tea and you bring some of these soft chewy yummy cookies over, please :-)) They look so tempting!
haha deal! Thanks Angie!