Description
These Best Cardamom Cookies are soft and chewy with a fragrant hint of cardamom spice. Perfectly balanced sweetness and a delicate texture make them an irresistible treat for any occasion. Featuring a unique cardamom sugar coating, these cookies are baked to perfection for a tender bite and subtle aromatic flavor.
Ingredients
Dry Ingredients
- 2⅔ cups all purpose flour
- 1½ teaspoons ground cardamom
- ¾ teaspoons baking soda
- ¾ teaspoons fine sea salt
- ¼ teaspoon cream of tartar
Wet Ingredients
- 1 cup unsalted butter (room-temperature)
- 1¾ cups granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
Cardamom Sugar Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cardamom
Instructions
- Preheat oven: Preheat your oven to 350℉ (177℃) and position the oven rack in the center to ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cardamom, baking soda, fine sea salt, and cream of tartar. Set this mixture aside for later use.
- Prepare wet ingredients: Using a stand mixer fitted with a paddle attachment or electric beaters, beat the room-temperature unsalted butter until soft, about 1 to 2 minutes. Gradually add granulated sugar and continue beating at medium speed until the mixture is very light and fluffy, approximately 3 minutes.
- Add eggs and vanilla: Incorporate the large egg and egg yolk along with the vanilla extract into the butter-sugar mixture. Beat until just combined.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients and mix at low speed just until combined. Avoid overmixing to maintain a tender cookie texture.
- Make cardamom sugar coating: In a small bowl, mix together the granulated sugar and ground cardamom to create the coating for the cookies.
- Scoop and roll dough: Using a cookie scoop or tablespoon, portion out 3-tablespoon golf ball-sized balls of dough. Roll each ball in the cardamom sugar mixture to evenly coat. Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Baking six cookies per 18 x 13-inch sheet is recommended for best results.
- Bake: Bake cookies in the preheated oven for 13 to 15 minutes, until the bottoms are a pale golden color and the cookie sides are set.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use all-purpose flour for the best texture; measuring by weight is preferable for accuracy.
- Ensure butter is softened to room temperature to achieve a light and fluffy creamed mixture.
- Including both whole egg and extra yolk adds richness and chewiness to the cookies.
- Do not overmix the dough once dry ingredients are added, as this can lead to tough cookies.
- Spacing cookies adequately on the baking sheet helps them bake evenly without spreading into each other.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
