Cardamom Sugar Cookies
It’s day #4 of cookie week, and I want to share with you guys another one of my Christmas cookie favorites.
Behold: cardamom sugar cookies!
Like the buttered rum meltaways, these are cookies that I typically make only around Christmastime. They are delicious enough to be enjoyed year round, of course, but they are a biiiiit of an indulgence, so I try not to make a habit of them.
That, and I haven’t tested a GF version yet, which would be quite dangerous and break all my Christmas cookie guidelines.
What guidelines, you ask? Well, historically there have been some unwritten parameters around the cookie recipes I’ve chosen to make year after year. Which go something like this…
. A million pounds of butter.
. Literal tons of sugar.
. Gluten and dairy FULL.
. Recipe yields hundreds of cookies.
In other words: they aren’t terribly healthy. and they are made in bulk, so you’ll have cookies coming out your eyeballs until President’s Day.
In recent years, I’ve modified some of my standard Christmas cookies to be GF and/or substituted completely new recipes. My taste buds have changed to appreciate these “healthier” treats — and luckily my friends and family humor me most days, and suffer through gobble up all the crazy concoctions I make for them.
(except for one cousin who shall not be named (coughelizabethcough); she is convinced that I eat only grass & dirt)
(though I feel like “nuts & seeds” is a better combination, if we’re being honest. but I guess that’s neither here nor there)
But I digress.
Regardless of their nutritional content (because truly, you should probably ignore it), these cardamom sugar cookies have become staples in my Christmas cookie repertoire, and I don’t see that changing anytime soon. Like all the best sugar cookies, they have the perfect amount of crunch — packed with buttery, sugary goodness in every bite.
Even if I have to rely on others to taste test them for me now.
What really takes these cookies to the next level is the addition of cardamom. You may recall that I’ve shared recipes before which call for this spice (check it out for yourself!), and it really is one of my favorites. Fragrant and warming, it makes these cookies incredibly addicting. They are easy enough to throw together quickly, so feel free to add ’em to your baking list this weekend!
Though I might suggest forgoing your morning coffee for the next few days, and instead setting aside that money to fund your cardamom purchase. Did I mention that it costs a small fortune?
But I promise it’s worth it! ;)
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1½ cups cane sugar
- 2 teaspoons ground cardamom
- 2 large eggs
- 2 teaspoon vanilla extract or vanilla bean paste
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 350° F; line cookie sheets with parchment paper.
- In a stand mixer (or with a hand mixer), cream butter and sugar until light and fluffy. Add cardamom, eggs and vanilla; mix until combined.
- In a medium bowl, whisk flour, baking soda and salt. Gradually add to wet ingredients on low speed until a dough is formed.
- Roll dough into tablespoon-sized balls, and place 2-3 inches apart on cookie sheet. Bake 10-13 minutes or until golden.
- Cool completely on wire rack. Store in airtight container for up to a week.
Once baked, cookies can be stored in the freezer for up to two months.
Recipe from: Baking Bites | Cardamom Sugar Cookies
The final day of cookie cookie week is coming atcha, friends — bright & early tomorrow!
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