Chewy Cardamom Snickerdoodles

There are cookies you make because they’re easy, and then there are cookies you make because you can’t stop thinking about them. These Scandinavian-inspired Cardamom Snickerdoodles are a little bit of both.

They offer all the nostalgic appeal of a classic snickerdoodle—a soft, tender center, lightly crisp edges, and a sweet, crackly coating—but with an aromatic Scandinavian twist. We achieve that depth by featuring cardamom in three distinct ways, building layers of warm spice into every single bite. 

First, finely ground cardamom is folded directly into the dough. Next, the dough balls are generously rolled in cardamom sugar. Finally, right before they go into the oven, they get a light sprinkle of freshly crushed coarse cardamom across the top. As the cookies bake, those coarse spices bloom in the heat and set right into the sweet, crackly crust. (Pro tip: Reach for green or white cardamom here—avoid dark, smoky black cardamom pods, which are meant for savory dishes!)

The result is a buttery, pillowy cookie with a complex spice profile and an incredible aromatic crunch.

A Taste of Scandinavia

I came home from Scandinavia with plenty of food memories: beautiful bakeries, leisurely coffees, pastries I’m still thinking about, and a newfound appreciation for the way Scandinavian baking allows a few good ingredients to really shine.

But one flavor in particular followed me home—cardamom.

Cardamom is woven into the baking traditions of both Sweden and Denmark, where it appears in everything from sweet buns and pastries to cookies and cakes. During our travels, I found myself drawn to its warm, floral aroma and slightly citrusy flavor—and the more I tasted it, the more I wanted to bring it home to my own kitchen.

I didn’t want to recreate a traditional cardamom bun. I wanted to capture that unmistakable Scandinavian flavor in something simpler and more familiar—something approachable enough to make on a weekday afternoon, but special enough to feel like a little taste of our travels.

A snickerdoodle seemed like the perfect place to start.

The familiar buttery, chewy cookie would give the cardamom plenty of room to shine. And if I was going to bring that flavor home, I decided to really lean in and use cardamom three different ways:

The result is a cookie where cardamom is unmistakably the star, without overpowering the buttery sweetness of the snickerdoodle.

Why You’ll Love These Cookies

• Big cardamom flavor: Cardamom is used three ways for a beautifully layered flavor that is aromatic without being overpowering.
• Soft and chewy: A tender center and lightly crisp edges give these cookies the texture I love in a snickerdoodle.
• Easy to make: No rolling pin or cookie cutters required. Scoop, roll, coat and bake.
• A little unexpected: They have all the cozy familiarity of a snickerdoodle, with a Scandinavian twist that makes them feel special.

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Ingredients for Cardamom Snickerdoodles

• Granulated Sugar
• Unsalted Butter (softened)
• Ground Cardamom (high quality)
• Cinnamon
• Egg Yolks
• Vanilla
• All-Purpose Flour
• Cream of Tartar
• Baking Soda
• Kosher Salt
• Extra Granulated Sugar and Ground Cardamom (for rolling)
• Cardamom Pods (about 12-15) for visual interest and flavor (optional)

Step-by-Step Instructions | Cardamom Snickerdoodles

Mix ground cardamom and sugar in a small bowl, then set aside for rolling the dough balls before baking. Cream the softened butter and sugar together until fully incorporated, pale, and fluffy.

Add the egg yolks and vanilla extract to the creamed mixture, beating until well combined and smooth. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cardamom, and cinnamon.

Add the dry ingredients to the butter mixture and stir until just combined. Squeeze the dough into a ball using clean hands, then cover and chill for about 20 minutes.

Form the dough into balls and coat them in the sugar and ground cardamom mixture. Place the coated dough balls on a baking sheet and slightly flatten the rounded tops.

Cut open the cardamom pods using the back of a knife or spoon and empty the seeds. Using a mortar and pestle or knife, coarsely grind the cardamom seeds.

Sprinkle the coarse cardamom grounds on top of the flattened cookie dough balls. Bake in a preheated 375°F oven for 11–12 minutes, then remove and let cool on the tray for 5 minutes.