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Honestly, there is no big backstory on why I made these cookies other than being inspired by Malai Ice Cream’s Lemon Cardamom ice cream flavor! I love the mix of citrus and cardamom, its bright and floral and totally reminds me of spring. Not only is this lemon cardamom snickerdoodle recipe eggless, but it’s also a small batch recipe! This recipe only makes one dozen cookies, which I figured is a good idea since we’re all in quarantine.
I added lemon zest to the cookie dough to add brightness and rolled the dough in a mixture of sugar and freshly ground cardamom. Try and use freshly ground cardamom instead of storebought ground cardamom because the aromatic oils evaporate off fairly quickly once cardamom is ground and it loses a lot of its flavor by the time ground cardamom makes it to your shelf. I recommend using Diaspora Co’s cardamom!
I ended up sandwiching my cookies with some of Malai’s Lemon Cardamom ice cream and it’s the perfect warm-weather treat. Malai is owned by a fellow Indian-American and friend, Pooja Bavishi! She mixes her Indian background with the most creamy eggless ice cream base in the world. Her ice creams bring back a lot of nostalgia for me and I love seeing all the new flavors she comes up with! If you live in NYC I HIGHLY suggest going to her ie cream shop in Brooklyn.
If you decide to make these cookies be sure to tag me in your photos on social media @milkandcardamom!
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Lemon Cardamom Snickerdoodles (Eggless)
- Total Time: 30 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
Ingredients
- 1 cup + 2 tbsp (141 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup + 1 tbsp (113 g) granulated sugar
- 2 tsp lemon zest
- 7 tbsp (86 g) unsalted butter, room temperature
- 1/2 tsp vanilla extract
- 2 tbsp milk
LEMON CARDAMOM SUGAR
Instructions
- Pre-heat oven to 375°F. Line a baking sheet with parchment paper.
- In a small mixing bowl, whisk together flour, baking powder and salt. Set aside.
- In a separate mixing bowl, add sugar and lemon zest. Use your fingers to rub the lemon zest and sugar together until the sugar is pale yellow and fragrant. Add butter and mix until well combined. Add vanilla and milk and mix again until well combined. Add dry ingredients and mix until you have a smooth dough. Refrigerate the cookie dough for 10 minutes.
- In a small bowl, whisk together cardamom and sugar for coating.
- Roll 1 1/2 tablespoon size scoops of dough (30g each) into 12 balls. Roll each cookie doughball into the cardamom sugar mixture until well coated and place on the parchment-lined baking sheet 2 inches apart. Bake for 9-11 minutes. Let the cookies cool on the cookie sheet for 3 minutes and then cool completely on a rack.
- If you want to make an ice cream sandwich, scoop a generous size scoop onto half the cookies and top with the rest of the cookies. Freeze until hard and enjoy!
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American, Indian
