Cardamom Currant Snickerdoodles

December  2, 2010
8 Ratings
Photo by James Ransom
Author Notes

What's a holiday open house without cookies? And when it comes to baking, there's nothing I love more than cardamom. I'm generally uninspired by snickerdoodles, but they're really fast and easy (translation: great for open houses), so I decided to mix up the flavors in them to make them something I could adore, switching out the standard cinnamon for fragrant cardamom and little tangy bursts of dried currant. These are soft, chewy and flavorful, and have earned a permanent place on my holiday cookie tray. —fiveandspice

Test Kitchen Notes

WHO: fiveandspice lives in Duluth, Minnesota with her husband, where they plan to open a distillery!
WHAT: You thought you knew snickerdoodles -- until you met this one.
HOW: Mix dry ingredients and wet ingredients together, roll your balls in sugar, and bake.
WHY WE LOVE IT: This cookie has an ideal texture: they're sandy, they're chewy, they're crispy, they're buttery. And did we mention the cardamom and currants? Pour a glass of milk and get to work. —The Editors

  • Makes a bit over 2 dozen
  • 1 cup unsalted butter, melted and cooled
  • 1/2 cup packed brown sugar
  • 1 cup white sugar
  • 3 cups all purpose flour
  • 1 teaspoon ground cardamom (preferably freshly ground, or at least fresh)
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup dried currants
  • 3 tablespoons granulated sugar (for cookie coating)
  • 1 teaspoon ground cardamom (for cookie coating)
In This Recipe
  1. Preheat your oven to 425F. In a medium mixing bowl, stir together the sugars, flour, 1 tsp. cardamom, baking soda, cream of tartar, and salt.
  2. Whisk the eggs into the melted butter, then stir in the vanilla. Stir the wet ingredients and the currants into the flour mixture, stirring just long enough for everything to come together into a dough.
  3. Chill the dough in the refrigerator for 10 minutes. In a small bowl, stir together the 3 Tbs. sugar and 1 tsp. cardamom for the coating. Take out the chilled dough, roll it into 1 ½ inch balls, roll each ball in the sugar coating, then place onto ungreased cookie sheets with about 2 inches of space in between them.
  4. bake for 8-9 minutes, until they look golden and cracked on top but still a bit doughy in the middle. Transfer immediately from the baking sheets to a cooling rack and allow to cool. (Or, eat them nice and warm off of the cooling rack with a cup of coffee or glass of milk. No one will know some are missing!)

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.