Cardamom snowdrops are unique cookies that would be perfect for Holiday gift giving.
Have you heard about Mixed? It’s a food blogger conference I’m attending on November 30-December 2 at Mountain Lake Hotel in Pembroke VA (where Dirty Dancing was filmed!) I’m so excited to meet many of my fellow bloggers and take part in an assortment of workshops. I’m even attending a small cake decorating class with my old Baltimore neighbor, Duff from Ace of Cakes!
Mixed has many great sponsors, one of whom is Dixie Crystals Sugar. They’re hosting a fun contest for conference attendees and I’ve decided to enter! The Bake it Forward Cookie Contest is simple: prepare an original cookie recipe using a Dixie Crystal sugar product and make sure the cookies travel well in a tin. Three finalists will be selected for a live bake-off at Mixed! So much fun!
When I saw the contest details my mind immediately went to snowdrop cookies, aka Mexican wedding cookies aka Russian tea cakes aka snowball cookies (does anyone actually know which name came first or what the story is here? I’ve never seen a cookie with so many names!)
If you’ve never tried snowdrop cookies before they’re like shortbread only flakier, nuttier and completely covered in powdered sugar. Totally addicting. To make this version unique I’ve included cardamom, one of my favorite spices. If you’ve never tried this spice before it’s something not to be missed: spicy, exotic and unlike any other flavor. It really takes these cardamom snowdrop cookies over the top! I hope you’ll enjoy them as much as I did.
Cardamom Snowdrop Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 1/4 cup almond meal
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
Topping:
- 1 cup confectioner's sugar
- 1 teaspoon cardamom
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a stand mixer with the paddle attachment, cream the butter, 1/2 cup confectioners sugar and vanilla for several minutes until light and fluffy.
- Sift the flour and salt together.
- Turn the mixer speed down to low and slowly add the almond meal followed by the flour. Scrape down the sides once or twice to make sure the dough is evenly mixed.
- Use a tablespoon-sized scoop to measure out cookies. Use your hands to roll each cookie into a ball (don't skip this step or the final product won't look as nice!)
- Chill the cookies for 15 minutes and then bake for 15-20 minutes. While the cookies are baking, sift together the topping ingredients in a bowl.
- Remove the cookies from the oven. While they're still warm, carefully coat each cookie in the sugar cardamom mixture and set aside to cool. Once the cookies have cooled (about 15-20 minutes), toss them again in the sugar mixture.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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KaterTot says
Hey – so I’m a GF girly, and I *had* to have these.
GF Subs, adds:
After you cream the sugar, butter – you’ll need an egg for a bit more moisture, since the GF flours tend to suck it out.
Flour Sub:
1/2 C Coconut
1/2 C of Bob’s Red Mill GF AP Flour
1/2 Sorghum flour
100% delicious.
Jennifer Farley says
I can’t wait to try this version!
KaterTot says
I’m thinking about making another batch tonight with coconut oil instead of butter… I’ll let you know if successful. The batch from last night went to a cookie exchange… but not after a sample or two!
Ashley @ Wishes & Dishes says
Love the cardamom in the topping!
Liz says
What a delicious twist on one of my favorite cookies! The cardamom gives a wonderful Christmas feel to these gems!
Melissa says
I love that you used cardamom in these it adds such depth of flavor. Delish!
Brenda says
The cardamom is so lovely!
Toni Dash says
My family loved these! Thanks for the recipe!
Aysegul Sanford says
Cardamom is my favorite spice to use in sweets. They were simply perfect in these cookies. So YUM.
Lori says
I love the addition of cardamom to these. It’s an underrated spice, but it does so much!
scruffy says
These are so good. I made them last year and everyone loved them. Just came back for the recipe again today. There’s a batch in the oven right now!
Jennifer Farley says
I just made these as well! I’m bringing them to my uncle’s Christmas dinner. I’m thinking I should have waited a couple more days, because now they’re just staring at me and I want to eat them all. :)