There’s something so comforting about the sweet smell of cardamom! Cardamom is a spice manufactured from the seeds of many Indian plants. It is the third most expensive spice in the world. Aside from making cardamom cookies, you can also try on making your own Ballet cookies, Valentine’s letter cookies, and Frankenstein cookies.
This cardamom cookie recipe will take your breath away! Prepare to sink your teeth into the best cardamom cookies!
Ingredients Needed for Cardamom Cookies
- 14 tablespoons of (200g) unsalted butter (1 ¾ stick)
- 2 tablespoons of instant espresso powder
- 1 teaspoon of ground cardamom
- 2 ¼ cups + 2 tablespoons of (300g) unbleached all-purpose flour
- ½ teaspoon of baking soda
- ¼ teaspoon of baking powder
- 1 ⅔ cups of (356g) packed light brown sugar
- 2 teaspoons of grated orange zest
- ½ teaspoon of kosher salt + more for rolling
- 1 piece of a large egg
- 1 large egg yolk
- 1 tablespoon of pure vanilla extract
- ¼ cup turbinado, demerara sugar, or white sugar for rolling
Instructions for Making Cardamom Cookies
First, in a 10-inch skillet, melt 10 tablespoons of butter over medium-high heat for about 2 minutes. Next, cook, turning the pan continually until the butter is dark golden brown and has a nutty scent, about 2-3 minutes. And then, remove the pan from heat and add browned butter, remaining 4 tablespoons of butter, instant espresso, and cardamom to a large heatproof bowl. Lastly, stir in the butter and leave aside for 15 minutes.
Meanwhile, set the oven rack in the center and preheat the oven to 350oF (176oC). Two baking pans lined with parchment paper. In a medium mixing bowl, combine the flour, baking soda, and baking powder; set aside. Also, add brown sugar and salt to a bowl with cooled butter and orange zest; mix for 30 seconds or until no sugar lumps remain.
Mix in the egg, yolk, and vanilla until well combined and pale in color, about 1 minute.
With a rubber spatula, scrape down the sides of the bowl, then add the flour mixture and mix until just mixed. To ensure that no flour pockets remain, give the mixture a final swirl with a rubber spatula.
Combine the turbinado sugar and 1 teaspoon of kosher salt in a small basin or plate. Then, scoop dough into balls using a 1/4-cup measure (#16 scoop, 2-ounce scoop, or 65-70 grams for each ball). Put dough balls in turbinado sugar mixture and roll to coat, working in batches; place 5 dough balls on a prepared baking sheet, spacing them 2-3 inches apart.
11-12 minutes, turning the baking sheet halfway through baking until cookies are still fluffy and edges have just begun to set, but cores are still soft (cookies may look raw between cracks and appear underdone). Do not overcook.
Repeat with the remaining cookie dough, rolling, coating, and baking.
Leave cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool to room temperature.
Storing Cardamom Cookies:
Store these cardamom cookies in an airtight container or resealable zipper-lock bag. They’re at their best within the first two days of baking. After 2 days, place a slice of sandwich bread in the bag or container to keep the moisture and chewiness.
To freeze Cardamom Cookies:
Stack the cookies, then tightly wrap them in plastic wrap and place them in a zipper-lock bag; freeze for up to one month. You can include these sweets on your list to try Gum Paste Roses, Bunny Cookies, Daisy and Sprinkle Cupcakes, Rosey Fondant Cookies, and many more!
Recommended read: Cupcake fondant moulds, Delicious macarons with swiss meringue buttercream, and How to make a bunny cookie lolly.
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