I love ginger snap cookies and I love animal crackers. So, when I read that this cookie was like a mix of the two, I knew I would love it.
The recipe is from the November 2008 issue of Martha Stewart Living magazine, but it's also been featured in her Holiday Cookies special editions as well. In the magazine, they're decorated with a faux-bois {fake wood} pattern by imprinting the dough using a rubber mat. But when I made mine I didn't have the time to order special equipment online, so I just stuck with simple cut-out cookies...more specifically, snowflakes. Although they're a bit plainer looking, they looked perfect in a box alongside other heavily decorated holiday cookies, so I was happy I kept it simple.
The recipe is from the November 2008 issue of Martha Stewart Living magazine, but it's also been featured in her Holiday Cookies special editions as well. In the magazine, they're decorated with a faux-bois {fake wood} pattern by imprinting the dough using a rubber mat. But when I made mine I didn't have the time to order special equipment online, so I just stuck with simple cut-out cookies...more specifically, snowflakes. Although they're a bit plainer looking, they looked perfect in a box alongside other heavily decorated holiday cookies, so I was happy I kept it simple.
Begin by cutting 8 ounces {2 sticks} of unsalted butter into chunks. Add them to the bowl of a stand-mixer, fitted with a paddle attachment, and set aside to warm up to room temperature while you prepare the other ingredients. While you're at it, you'll also need 1 large egg and a 1/4 cup of heavy cream brought up to room temperature.
In a large mixing bowl, whisk together 5 3/4 cups flour, 1 teaspoon baking soda, 1/2 tablespoon kosher salt, 1 tablespoon ground cardamom, 1 teaspoon ground allspice, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon ground cloves, and set aside.
In a large mixing bowl, whisk together 5 3/4 cups flour, 1 teaspoon baking soda, 1/2 tablespoon kosher salt, 1 tablespoon ground cardamom, 1 teaspoon ground allspice, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon ground cloves, and set aside.
Measure a 1/4 cup heavy cream into a separate mixing bowl. Add in one egg, and 1 1/2 teaspoons vanilla extract. Whisk to combine, and set aside.
Next, measure a 1/2 cup of sugar into a medium saucepan. Add in 1 cup dark brown sugar, 1/2 cup dark corn syrup, and a 1/4 cup water. Bring the mixture to a boil over medium-high heat, stirring while heating to completely dissolve all the sugar. Remove from the heat.
Back at the stand mixer, pour the hot sugar mixture over the butter and beat on low speed until combined. While still on low speed, beat in the cream mixture until combined. Add the dry ingredients in batches and beat, scraping down the sides of the mixing bowl as needed, until just incorporated.
Back at the stand mixer, pour the hot sugar mixture over the butter and beat on low speed until combined. While still on low speed, beat in the cream mixture until combined. Add the dry ingredients in batches and beat, scraping down the sides of the mixing bowl as needed, until just incorporated.
Transfer the dough to a lightly floured work surface, and divide into thirds. Shape each portion into a flattened disc, then wrap each disc in plastic wrap and refrigerate overnight {you can also freeze this dough for up to a month - just thaw in the refrigerator overnight before rolling}.
When you're ready to bake, preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper {or a silicone baking mat}. Dust your work surface and rolling pin lightly with flour, and roll out the dough to an 1/8" thickness. Cut shapes out using cookie cutters, and transfer to the baking sheets. Chill for 10 minutes, or until the cookies are firm.
When you're ready to bake, preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper {or a silicone baking mat}. Dust your work surface and rolling pin lightly with flour, and roll out the dough to an 1/8" thickness. Cut shapes out using cookie cutters, and transfer to the baking sheets. Chill for 10 minutes, or until the cookies are firm.
Bake the cookies, rotating the sheets halfway through, until the edges are beginning to turn golden brown, or about 10-12 minutes {smaller cookies will take less time, larger ones, a few minutes more}. Let the cookies rest on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
If you'd like to go all out, these would be exceptionally beautiful with white icing and a dusting of sparkling sugar, or even just dusted with confectioners' sugar. Left plain, a little box of spiced cardamom snowflake cookies would also make a perfect gift alongside a box of your favorite tea.
Need some more cookie ideas? Here are a few of my other favorites: Tart Cherry & Chocolate Crinkle Cookies | Hawaiian Wedding Cookies | Almond Shortbread Stars | Tate's Chocolate Chip Cookies | Spice Sugar Cookies
If you'd like to go all out, these would be exceptionally beautiful with white icing and a dusting of sparkling sugar, or even just dusted with confectioners' sugar. Left plain, a little box of spiced cardamom snowflake cookies would also make a perfect gift alongside a box of your favorite tea.
Need some more cookie ideas? Here are a few of my other favorites: Tart Cherry & Chocolate Crinkle Cookies | Hawaiian Wedding Cookies | Almond Shortbread Stars | Tate's Chocolate Chip Cookies | Spice Sugar Cookies
Spiced Cardamom Snowflake Cookies
{printable recipe}
Yields: 60 4" diameter cookies {this will vary depending on your cookie cutter}
Adapted from Martha Stewart Living, December 2008
If you like the flavor of animal crackers, Biscoff, Speculoos, or ginger snaps you're going to love these cookies! The cardamom adds a special touch to this festive recipe. The quantities listed here yield a large amount of cookies, because it's written with holiday baking and gift giving in mind. If you need less, simply halve the recipe, or freeze some of the dough for a future use. This dough also needs to be refrigerated overnight before rolling out and baking, so plan accordingly!
ingredients:
5 3/4 cups flour {plus more for dusting}
1 teaspoon baking soda
1/2 tablespoon kosher salt
1 tablespoon ground cardamom
1 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/4 cup heavy cream, room temperature
1 large egg, room temperature
1 1/2 teaspoons vanilla extract
8 ounces {2 sticks} unsalted butter, cut into pieces and softened
1/2 cup sugar
1 cup dark brown sugar
1/2 cup dark corn syrup
1/4 cup water
method:
Add the flour, baking soda, salt, cardamom, allspice, black pepper, and cloves to a large mixing bowl. Whisk to combine and set aside. In a separate medium mixing bowl, whisk together the cream, egg, and vanilla extract and set aside. Place the butter into the bowl of a stand mixer, fitted with the paddle attachment.
Add the sugar, dark brown sugar, corn syrup, and water to a saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugars. Remove from heat.
Pour the hot sugar mixture over the butter in the mixer and beat on low speed until combined. Add in the cream mixture, and beat until combined. Add the dry ingredients in batches and beat, scraping down the sides of the mixer after each addition, until just incorporated. Transfer the dough to a lightly floured work surface. Divide the dough into thirds and shape each portion into a flattened disc. Wrap each disc in plastic wrap. Refrigerate overnight.
Preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper {or a silicone baking mat}. Dust your work surface and rolling pin lightly with flour, and roll out the dough to an 1/8" thickness. Cut shapes out using cookie cutters, and transfer to the baking sheets. Chill for 10 minutes, or until the cookies are firm.
Bake the cookies, rotating the sheets halfway through, until the edges are beginning to turn golden brown, or about 10-12 minutes {smaller cookies will take less time, larger ones, a few minutes more}. Let the cookies rest on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Make Ahead: These cookies can be stored in an airtight container for up to 2 weeks. The dough can also be frozen for up to a month; thaw in the refrigerator before rolling.
Yields: 60 4" diameter cookies {this will vary depending on your cookie cutter}
Adapted from Martha Stewart Living, December 2008
If you like the flavor of animal crackers, Biscoff, Speculoos, or ginger snaps you're going to love these cookies! The cardamom adds a special touch to this festive recipe. The quantities listed here yield a large amount of cookies, because it's written with holiday baking and gift giving in mind. If you need less, simply halve the recipe, or freeze some of the dough for a future use. This dough also needs to be refrigerated overnight before rolling out and baking, so plan accordingly!
ingredients:
5 3/4 cups flour {plus more for dusting}
1 teaspoon baking soda
1/2 tablespoon kosher salt
1 tablespoon ground cardamom
1 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/4 cup heavy cream, room temperature
1 large egg, room temperature
1 1/2 teaspoons vanilla extract
8 ounces {2 sticks} unsalted butter, cut into pieces and softened
1/2 cup sugar
1 cup dark brown sugar
1/2 cup dark corn syrup
1/4 cup water
method:
Add the flour, baking soda, salt, cardamom, allspice, black pepper, and cloves to a large mixing bowl. Whisk to combine and set aside. In a separate medium mixing bowl, whisk together the cream, egg, and vanilla extract and set aside. Place the butter into the bowl of a stand mixer, fitted with the paddle attachment.
Add the sugar, dark brown sugar, corn syrup, and water to a saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugars. Remove from heat.
Pour the hot sugar mixture over the butter in the mixer and beat on low speed until combined. Add in the cream mixture, and beat until combined. Add the dry ingredients in batches and beat, scraping down the sides of the mixer after each addition, until just incorporated. Transfer the dough to a lightly floured work surface. Divide the dough into thirds and shape each portion into a flattened disc. Wrap each disc in plastic wrap. Refrigerate overnight.
Preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper {or a silicone baking mat}. Dust your work surface and rolling pin lightly with flour, and roll out the dough to an 1/8" thickness. Cut shapes out using cookie cutters, and transfer to the baking sheets. Chill for 10 minutes, or until the cookies are firm.
Bake the cookies, rotating the sheets halfway through, until the edges are beginning to turn golden brown, or about 10-12 minutes {smaller cookies will take less time, larger ones, a few minutes more}. Let the cookies rest on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Make Ahead: These cookies can be stored in an airtight container for up to 2 weeks. The dough can also be frozen for up to a month; thaw in the refrigerator before rolling.
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