Best Cardamom Sugar Cookies Recipes

CARDAMOM SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cardamom, salt and nutmeg; gradually add to creamed mixture and mix well., Divide dough in half. Shape each portion into a ball, then flatten into a disk. Cover and refrigerate for at least 3 hours., Roll each disk directly on parchment to 1/8-in. thickness. Cut with a floured 2-1/2-in. snowflake-shaped cookie cutter, leaving at least 2 in. between cookies. Remove trimmings; repeat with remaining dough, refrigerating dough as needed., Place parchment with cookies on baking sheets. Bake at 325° until edges are lightly browned, 12 to 15 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and milk. Pipe over cookies and sprinkle with coarse sugar and/or glitter. Let dry completely.

CARDAMOM-ORANGE SUGAR COOKIES

Steps:

• Whisk flour, cardamom, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually add 1 cup plus 2 tablespoons sugar; beat until light and fluffy, about 3 minutes. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add 1/3 of flour mixture; beat on low speed just to blend. Add remaining flour in 2 additions, beating on low speed just until blended. Refrigerate until firm enough to shape, about 1 hour.
• Divide dough in half. Form each half into ball. Flatten into disks and wrap in plastic. Chill until firm enough to roll out, about 45 minutes. DO AHEAD: Dough can be prepared 1 day ahead. Keep refrigerated. Let chilled dough stand at room temperature until soft enough to roll out, about 15 minutes.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Cut out cookies using festive cookie cutters. Carefully transfer cookies to prepared baking sheets, spacing 1 inch apart. Sprinkle with raw sugar. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.
• Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cool completely. Let baking sheets cool completely, then repeat process with remaining dough, lining sheets with fresh parchment between batches. DO AHEAD: Cookies can be made 3 days ahead. Store cookies in airtight containers at room temperature.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

CARDAMOM SUGAR COOKIES

Steps:

• Beat butter and sugar together by hand or in a mixer, until pale and fluffy. Blend in egg and vanilla extract. In a separate bowl, stir together flour, cardamom and salt. Stir into butter mixture until just combined. Gather dough together, shape into 2 discs, wrap and chill until firm, about 1 to 2 hours, or freeze until ready to use (then thaw overnight in fridge).
• Preheat oven to 325°F On a lightly floured work surface, roll out first disc of dough to just less than ¼-inch thick. Cut out desired shapes and lift with a spatula onto a parchment-lined baking sheet. Roll second disc, saving all scraps to re-roll for more cut-outs. If you choose, add sprinkles or other decorations onto cookies before baking. Bake for 12 to 15 minutes, until edges of cookies just begin to brown. Let cool before removing from tray.
• Cookies will keep in an airtight container for up to 2 weeks.
• Glaze :.
• For glaze, combine icing sugar and milk and whisk until smooth. Brush cookies with glaze and allow to dry on cooling rack for 1 hour.

CARDAMOM ORANGE SUGAR COOKIES

Steps:

• Whisk flour, cardamom, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add flour mixture in three parts, beating on low speed until just blended between additions. Refrigerate until firm enough to shape.
• Divide dough in half. Form halves into ball, flatten into disks and wrap tightly in plastic. Chill until firm 45 minutes to overnight.
• Position racks in top and bottom third of oven; preheat to 350°F Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to generous 1/8" thickness. Cut out cookies and transfer to prepared baking sheets, spacing 1" apart. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.
• Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cook completely.

CARDAMOM PISTACHIO SUGAR COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, combine the flour, cardamom, and salt.
• In a food processor, combine the granulated sugar and ½ cup (65 g) pistachios. Process until finely ground. Transfer to a stand mixer fitted with the paddle attachment.
• Add the butter to the stand mixer bowl and beat on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add the egg and vanilla and beat until almost combined. Add the flour mixture and continue to mix on medium-low speed just until the dough comes together. Divide the dough into 2 portions and shape into discs. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
• Line 2 baking sheets with parchment paper.
• Working with 1 portion at a time, roll out the dough on a lightly floured surface to ⅛ inch thick. Using a 2 ⅝-inch (6-cm) scalloped-edge cutter, cut out cookies, then transfer to the prepared baking sheets, spacing 1 inch apart. Re-roll the scraps to cut out more cookies. Chill in the refrigerator for 20 minutes.
• Arrange the oven racks in the top and bottom third positions. Preheat to 350°F (180°C).
• Bake the cookies, rotating the baking sheets 180° and swapping top to bottom halfway through, until the cookies have set, 12-14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
• Combine the powdered sugar and milk in a small bowl and stir until smooth; the icing will be thick.
• Using an offset spatula, spread the icing evenly over cookies, all the way to the edges. Return to the rack and immediately sprinkle the finely crushed pistachios and rose petals, if using, on top. Let sit until dry to the touch, 20 more minutes.
• Enjoy!

CARDAMOM VANILLA SUGAR COOKIES

Steps:

• In a medium bowl, whisk together the flour, baking powder, salt & cardamom. Set aside.
• In a large mixer bowl, cream together the butter, coconut oil and sugar until light and fluffy, about 3 minutes.
• Beat in the eggs and vanilla until smooth.
• Mix in the flour mixture until just combined. Divide the dough in half and shape each half into a log (about 2 to 2 1/2 inches thick) and roll in plastic wrap or parchment. Place in the fridge to chill for at least an hour (or overnight -- this would be a great place to freeze the dough logs for a future treat. Just thaw them overnight in the fridge and bake as usual!).
• When you're getting ready to bake, preheat the oven to 375ºF. Line a few baking sheets with parchment paper. Take each roll out of the fridge, slice into rounds about 1/2" thick and place on the baking sheets about 1 inch apart.
• Bake until just barely golden brown on bottom, about 8-10 minutes.