
Cardamom Coconut Snowflake Cookies by Baking The Goods.
Everybody has their holiday traditions – trimming the tree the day after Thanksgiving, making fried potatoes latkes from scratch, getting dressed in your Christmas best and heading out for a celebratory night of Nutcrackers and nog or just settling in for a pajama-clad holiday movie marathon. While I may not be known for my enthusiastic Christmas spirit, there is one tradition I hold near and dear to my heart – an epic week of baking Christmas cookies.
It’s a whole production, I prep all of my cookie doughs, chill, roll, cut and freeze. Then use every baking sheet from here to the North Pole to bake them all off while watching Scrooged
These Cardamom Coconut Snowflake Cookies are all glitzed up and look just as fancy as their royally iced brethren, but get all glammed in a fraction of the time it takes to pipe frosted corncobs. These aren’t just your run of the mill shortbread cookies or dime a dozen sugar cookies, the sugar cookie base is a laden with spicy cardamom
These Cardamom Coconut Snowflake Cookies have sugar, spice and everything nice plus they are as easy to make as they are beautiful to look at. The soft and spiced wintery cookies are topped the chewy, naturally sweet shredded coconut
Santa knows if you’ve been bad or good so be sure to bribe him with a batch of these Cardamom Coconut Snowflake Cookies this Christmas Eve.
This post was made is in partnership with Bob’s Red Mill. Follow Bob’s Red Mill on Instagram and Facebook or check out bobsredmill.com to shop their impressive lineup of whole grains and much more.
Thank you for supporting me and the brands that I love! <3



The unsweetened shredded coconut



These Cardamom Coconut Snowflake Cookies have a hefty hit of spicy cardamom



Turn out the Cardamom Coconut Snowflake Cookie dough onto a lightly floured



Once the dough has chilled, lightly flour a clean surface – I love to roll my cookie dough out on a marble board



Cut the snowflake shapes for Cardamom Coconut Snowflake Cookies using your varied sizes of snowflake cookie cutters



To make the simple icing, sift the cardamom



Bob’s Red Mill Unsweetened Shredded Coconut



Dunk the snowflake cookies into the icing then dip the iced cookies in the mix of shredded coconut



Let the dipped Cardamom Coconut Snowflake Cookies set on a cooling rack



How dreamy are these Cardamom Coconut Snowflake Cookies? Seriously.



A pile of these Cardamom Coconut Snowflake Cookies brings instant coziness to your day.



I know it’s tough, but be sure to leave a few Cardamom Coconut Snowflake Cookies for Santa.



2 Cardamom Coconut Snowflake Cookies for Santa and the rest for me.

Cardamom Coconut Snowflake Cookies
- Yield: 40 cookies
Description
Cardamom Coconut Snowflake Cookies are sure to get you on the nice list with a soft & spiced wintery cookie base, topped with chewy, naturally sweet shredded coconut bejeweled with crunchy sparkling sugar.
Ingredients
CARDAMOM SNOWFLAKE COOKIES
- 2 1/2 cups all purpose flour
- 1 medium orange (- zested & juiced (reserve the juice for glaze))
- 1 teaspoon cardamom
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter (1 1/2 sticks) (- at room temperature)
- 3/4 cup granulated sugar
- 2 large eggs (- at room temperature)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
COCONUT ICING
- 2 cups powdered sugar (- sifted)
- 1/2 teaspoon cardamom
- 3 tablespoons reserved orange juice
- 1 teaspoon almond or vanilla extract
- 1 1/2 cups shredded coconut (- unsweetened)
- 1/2 cup sparkling sugar
Instructions
CARDAMOM SNOWFLAKE COOKIES
- Whisk together the flour, orange zest, baking powder, salt, and cardamom in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed for about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. The mixture should be light and fluffy and the sugar should be fully incorporated into the butter.
- Crack the eggs into a liquid measuring cup. With the mixer on low, slowly add to the sugar mixture one egg at a time, allow each egg to blend in completely before adding the next. Cream in the vanilla and almond extract (*hint, the mixture may seem to curdle when you add the almond extract. Don’t worry, it will recede once the dry ingredients are mixed in). Scrape the sides of the bowl down.
- Slowly add the dry ingredients and beat on medium until a smooth consistency is achieved. The dough will be soft and sticky at this point.
- Gather the dough into a disk and wrap the dough in plastic wrap. Chill in refrigerator for at least an hour up to overnight, the dough needs to firm up so it’s easier to to roll out.
- Remove dough from refrigerator and roll out to 1/4“ thickness on floured counter top. Cut the rolled dough into snowflakes in varied sized – place cookies on a lined baking sheet and chill in the freezer for at least 1 hour.
- Preheat the oven to 350° F.
- Place cookies on lined baking sheets at least 1″ apart. Bake smaller cookies together and larger cookies together on separate baking sheets as larger cookies may take longer to bake.
- Bake for 12-15 minutes (depending on size) until the edges start to brown slightly. Remove from oven and cool on cooling racks.
COCONUT ICING
- While the cookies cool, prepare the icing by sifting the powdered sugar and cardamom together. Then whisk 3 tablespoons of the reserved orange juice and vanilla extract until it’s smooth and creamy and the glaze runs off of the whisk in a smooth ribbon. If the glaze is too thick, add a little bit of water 1/2 teaspoon at a time. If it’s too thin, add more sifted powdered sugar.
- Mix the coconut and sparkling sugar together in a shallow dish.
- Dip the cooled cookies in the glaze, then dip in the coconut mix and allow to set on a cooling rack. So easy!