Cardamom scented gingersnaps

 

Cardamom scented gingersnaps

Do you have any cookie recipes from your childhood that can transport you back in time?

This recipe does that for me. The smell of these cardamom scented gingersnaps baking makes me feel like I’m about five years old again, and nibbling one takes me back to the kitchen table, a few days after Christmas, drinking hot chocolate out of big red Christmas mugs.

Cardamom scented gingersnaps

The reason why I recall eating them after Christmas is because this is a giant recipe. I always cut it in half but my mom would make the full batch. That’s nine whopping cups of flour. She’d stay up half the night rolling, cutting and baking, and if it wasn’t for the fact that these are so delicious, she would never have bothered.

It’s the cardamom that does it. There is something about the scent of cardamom that makes me think it should have a place in history right alongside gold, frankincense and myrrh.

Cardamom gingerbread cut out cookies

There are no eggs in this recipe and it includes whipped cream. Don’t let that throw you off. The texture of the dough is lovely to work with and the crispiness of the cookie can’t be matched.

These cookies are lovely in their simplicity. Use your favourite cookie cutters and cut holes in the cookies before baking if you’d like to hang them on the tree.

 Cardamom gingerbread cut out cookies

Cardamom Scented Gingersnaps

Recipe can be halved

  • 1 ½ cup butter, room temperature
  • 1 cup Crosby’s Fancy Molasses
  • 2 cups sugar
  • 1 Tbsp. + 1 tsp. ground ginger
  • 1 Tbsp. + 1 tsp. cinnamon
  • 2 tsp. ground cloves
  • 1 ½ tsp. ground cardamom
  • 1 cup heavy cream, whipped to stiff peaks
  • 9 cups flour (lightly spooned in)
  • 1 Tbsp. baking soda
  1. Preheat oven to 400 F.
  2. Beat together butter and molasses.
  3. Beat in sugar and spices.
  4. With a wooden spoon fold in the whipped cream.
  5. Whisk together flour and baking soda then add to creamed mixture in three additions.
  6. Mix until just combined.
  7. Refrigerate for at least an hour, or overnight.
  8. Scrape dough onto a lightly floured surface, divide in half.
  9. On a very lightly floured surface roll to ¼” thickness. Cut into Holiday shapes.
  10. Bake on a parchment lined baking sheet for 5-6 minutes. Watch closely.

Do you have favourite Holiday recipes that you make year after year? I’d love to hear all about them.

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3 thoughts on “Cardamom scented gingersnaps

  1. Cardamom AND ginger? Sweet heaven!

    1. Bridget Oland says:

      I know, I know, the smell and taste are irresistible. They’re my favourite cookies ever.

  2. Margaret Delgatty says:

    Wow; nine cups of flour…? This recipe must hark back to the days of VERY big families!

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