Cardamom Cookies
User Reviews
5
Cardamom Cookies
Description
These Cardamom Cookies start with a blend of all-purpose flour, measured ground cardamom for fragrance, baking soda for leavening, and a pinch of salt to enhance flavors. The butter and combined sugars are creamed until fluffy, ensuring a light cookie texture. Adding the egg, molasses, lemon juice, and vanilla extract introduces moisture, sweetness, and tang to the dough, enhancing the cardamom's earthy notes.
The dry ingredients are incorporated gradually to avoid overmixing, maintaining tenderness. The dough is portioned into small balls and baked at 350°F for 9-11 minutes until cookies are just firm with slightly darker edges. Cooling transfers the cookies to wire racks to set completely, which helps maintain softness inside with gently crisped edges.
These cookies contain aromatic cardamom as the defining spice, balanced by molasses and lemon juice for complexity and a subtle citrus brightness. They offer an inviting scent and a soft texture that pairs well with tea or coffee as a spiced treat.
Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to six days to preserve freshness and prevent excess softening.
Ingredients
- 2 ¼ cup all-purpose flour
- 2 ½ teaspoons ground cardamom
- 1 ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter room temperature, unsalted
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- 1 egg large
- ¼ cup molasses
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line two large baking sheets with parchment paper.
- In a small bowl, combine the flour, cardamom, baking soda and salt.
- In a large bowl, combine softened butter, granulated sugar and brown sugar. Cream with electric beaters on medium-high until fluffy.
- Add egg, molasses, lemon juice and vanilla extract. Beat on high until creamy and light and just combined.
- On low speed, gradually add the flour mixture until just combined.
- Divide the dough into 1 1/2 tablespoon-sized balls using a spring-loaded scoop.
- Bake for 9-11 minutes or until cookies are firm and slightly darker at the edges.
- Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 75mg | 3% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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