Coconut Orange Cardamom Snickerdoodles
Orange Cardamom Cookies take the classic crisp Snickerdoodle cookie recipe and adds a citrusy twist. The buttery orange cookie recipe along with its coating of coconut, cardamom, and cinnamon will have festive aromas filling your kitchen. They will be a perfect addition to your Christmas cookie platter this holiday season.
I spent years avoiding cardamom. Everyone once in a while I’d see a recipe and it would only have a teensy amount. So I figured I’d just leave it out versus trying to justify spending $15 on a tiny bottle that I would rarely use.
As I learned more about cardamom and the fact that it can both add a little exotic flair and enhance the flavor of cinnamon and other spices, I knew I had to try it.
My first stop was cookies!
If you love the classic Snickerdoodle, then you will love this slightly exotic twist on the original. I already had made Coconut Snickerdoodles, so after consulting my handy dandy Flavor Bible, I knew that adding cardamom plus a hint of citrus to these buttery cookies would be absolute perfection.
I was right!
Orange Cardamom Cookie Recipe
I like my Snickerdoodles crisp, and while these retained their perfect crispiness, they were, dare I say, juicy. And the smell in my kitchen, while they were baking, was just so enticing and festive!
The addition of coconut oil and the slightly juicy orange zest makes this dough was a little softer than my original Snickerdoodle cookie dough. So I do recommend chilling it in the fridge and only flattening down the dough balls other the slightest bit, since they will spread on their own. And even using 1/4 cup coconut flour in place of 1/4 cup of the all-purpose flour will add another hint of coconut flavor and make the dough a bit more stiff.
How to make orange cardamom cookies?
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
Stir together the dry ingredients
- Cream of tartar
- Baking soda
Cream the following ingredients
- Granulated sugar
- Unsalted butter
- Coconut oil or shortening
Beat in the following ingreidents
- Zest of one orange
Finish the dough
Slowly beat in the dry ingredients. Chill the dough.
Make the coating
- Sweetened coconut flakes – pulsed in a blender to a powder
Bake the cookies
Roll the dough into 1-inch balls and roll in the coating. Press down slightly on a sheet pan and bake at 400°F for 8-10 minutes.
Do I have to use the coconut?
No, you can replace the coconut with 3 Tablespoons of granulated sugar.
What can I substitute for cardamom?
While the cardamom does add a deeper flavor and a bit more holiday spice, you can certainly use all cinnamon.
Can you freeze these cookies?
Yes, these are freezer-friendly cookies so you can make them well before the holidays.
Cool the cookies completely so they don’t get soggy, and place them in a plastic freezer storage bag. Remove all the air, seal the bag, and place it in a tin or plastic storage container to keep them from getting broken. Then place in the freezer for up to two months.
More orange desserts
- Dark Chocolate and Orange Yogurt Parfaits
- Orange Creamsicle Jello Mold
- Healthy Orange Julius Smoothie
- Dark Chocolate Orange Ricotta Tart
- Gluten-Free Orange Rolls from Flippin’ Delicious
More snickerdoodle recipes
- Browned Butter Snickerdoodles with Toffee
- Snickerdoodle Hot Chocolate White Chocolate Bark
- Espresso Snickerdoodles
- Snickerdoodles Biscotti
Orange Cardamom Cookies
- 2¾ cups all-purpose (optional – substitute ¼ cup all-purpose flour with coconut flour)
- 2 teaspoons cream of tartar
- 1 teaspoons baking soda
- ¼ teaspoon salt
- 1½ cups sugar
- ½ cup unsalted butter, softened
- ½ cup coconut oil or shortening
- 2 eggs
- zest of one orange (about 1 Tablespoon)
- 1 cup sweetened coconut flakes
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- Preheat oven to 400°F.
- Sift together into a medium bowl the flour, cream of tartar, baking soda, and salt. Set bowl aside.
- In a large bowl or the bowl of your stand mixer, cream together the butter, coconut oil, and sugar.
- Add the eggs one at a time, and then the orange zest, and mix thoroughly.
- Add the flour mixture, and mix until a dough forms.
- Place dough in the refrigerator for at least 30 minutes, or until firm.
- Using a food processor, process the coconut until it is almost a moist powder. Mix in a small bowl with cinnamon and cardamom.
- Shape dough into approximately 1 inch balls, roll in the coconut and spice mixture, and place 2 inches apart on a cookie sheet.
- Pat each dough ball down very slightly.
- Bake for 8-10 minutes, or until set.
- Cool for a couple of minutes on the cookie sheet, then remove to racks to cool completely.