Cardamom Cookie Recipe
User Reviews
4.5
Cardamom Cookie Recipe
Description
The Cardamom Cookie Recipe blends unsalted butter, sugar, and eggs with whole wheat and all-purpose flour to provide a balanced texture. The ground cardamom and cinnamon impart warm, fragrant spices into the dough. Chilling the dough for 1 to 2 hours solidifies the butter and limits cookie spread during baking. After shaping into one-inch balls, rolling them in a mixture of sugar and cardamom creates a sweet and spiced crust once baked. The cookies bake at 325°F until their edges turn golden brown, yielding a cookie with soft, tender centers and delicately crisp edges. Cooling on a wire rack finishes the process for an evenly textured treat.
This recipe suits when you want a cookie with a unique spice profile beyond typical cinnamon, suitable for tea or coffee time. The cardamom-sugar coating adds a slight crunch balancing the dough's softness.
Pay close attention to chilling the dough and using cool baking sheets to prevent excess spreading. Multiple batches require cooled sheets to keep cookies from merging. Proper spacing on the baking sheet ensures even baking and shape retention.
Ingredients
- 1 cup butter softened, unsalted
- 1 cup granulated sugar
- 2 egg
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
For rolling the cookies
- 1 teaspoon ground cardamom
- 3 Tablespoon granulated sugar
Instructions
- In a medium bowl, beat the butter and sugar together until combined. Then add the eggs in one at a time and mix.
- Slowly pour in the flour, baking soda, cinnamon and 1/2 teaspoon of cardamom in the mixing bowl. Mix until the dry ingredients are just combined.
- Chill the cookie dough in the refrigerator for 1-2 hours. Don't skip this step!
- When you are ready to bake the cookies preheat the oven to 325 degrees F.
- Combine the remaining 1 tsp ground cardamom with the 3 Tbs of white sugar on a plate.
- Shape dough into balls about 1 inch in diameter. Roll the dough balls in the cardamom/sugar mixture. Space the balls about 2 inches apart because they will spread.
- Place on baking sheets with parchment paper and bake for 12-15 minutes, until the edges are golden brown.
- Cool on a wire rack.
Notes
- Chilling the dough for 1 to 2 hours is essential to prevent cookies from spreading too much while baking.
- Use cooled baking sheets for each batch to avoid dough spreading and merging the cookies together.
- Space cookie dough balls about 2 inches apart on the baking sheet for even baking and shape maintenance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 63mg | 3% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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