Cardamom Sugar Cookies Recipes

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CARDAMOM SUGAR COOKIES



Cardamom Sugar Cookies image

These tender sugar cookies are sprinkled with cardamom sugar before baking for extra flavor.

Provided by Land O'Lakes

Categories     Cut Out     Sugar     Cardamom     Cookie     Dessert     Cookie     Dessert

Yield 60 cookies

Number Of Ingredients 14

Cookie
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1 cup Land O Lakes® Extra Creamy Butter softened
1 cup sugar
1 large Land O Lakes® Egg
1/4 cup Land O Lakes® Heavy Whipping Cream
1 teaspoon vanilla
Cardamom Sugar
1/2 cup sugar
1/2 teaspoon ground cardamom
1/2 cup Land O Lakes® Heavy Whipping Cream

Steps:

  • Combine flour, baking powder, 3/4 teaspoon cardamom and salt in bowl; mix well. Set aside.
  • Combine butter and 1 cup sugar in another bowl; beat at medium speed until creamy. Add egg; beat until well combined. Add half of flour mixture; beat at low speed until well mixed. Add 1/4 cup whipping cream and vanilla; continue beating until well mixed. Add remaining flour mixture; beat until well mixed.
  • Divide dough in half; shape each into flat disk. Wrap individually in plastic food wrap. Refrigerate at least 1 hour until firm.
  • Heat oven to 350°F.
  • Combine 1/2 cup sugar and 1/2 teaspoon cardamom in bowl; set aside.
  • Roll out dough, one half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/8-inch thickness. Cut into desired shapes with 2- to 2 1/2-inch cookie cutter. Place onto ungreased cookie sheets.
  • Brush tops of cookies lightly with whipping cream; sprinkle with cardamom sugar. Bake 8-10 minutes or until light golden brown around edges. Remove to cooling rack; cool completely.

Nutrition Facts : Calories 80 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 50 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

CARDAMOM SUGAR COOKIES



Cardamom Sugar Cookies image

The warm flavor of cardamom spices up these classic sugar cookies. They're the ideal treat for your homemade goody basket. Tint the glaze to fit the season.-Darina Jurasek, Salmon Arm, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 12

1 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk
Coarse sugar and/or edible glitter

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.

Nutrition Facts : Calories 88 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 65mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CARDAMOM SUGAR



Cardamom Sugar image

I cannot eat cinnamon and there are times I miss the spice and aroma. I came up with this cinnamon sugar substitute. Enjoy this yummy sugar by sprinkling it on hot cereal, sliced fruit, or pastries. Ground cardamom could be substituted but the finished product will be less aromatic.

Provided by CarolynCooks

Categories     Everyday Cooking

Time 10m

Yield 24

Number Of Ingredients 2

20 pods cardamom, or more to taste
¾ cup white sugar

Steps:

  • Crack cardamom pods open to remove seeds. Discard husks.
  • Combine cardamom seeds and 2 tablespoons sugar in a spice grinder; grind until fine and evenly textured. Combine with remaining 1/2 cup plus 2 tablespoons sugar. Transfer to a glass container; seal.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 6.3 g, Sugar 6.2 g

CARDAMOM COOKIES



Cardamom Cookies image

Field editor Mary Steiner of West Bend, Wisconsin sent her recipe for these melt-in-your-mouth morsels. Cardamom, almond extract and walnuts enhance the flavor of these buttery cookies.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 6 dozen.

Number Of Ingredients 7

2 cups butter, softened
2-1/2 cups confectioners' sugar, divided
1 teaspoon ground cardamom
1/8 teaspoon salt
1-1/2 teaspoons almond extract
3-3/4 cups all-purpose flour
1 cup finely chopped walnuts

Steps:

  • Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.

Nutrition Facts :

CARDAMOM SUGAR COOKIES



Cardamom Sugar Cookies image

Make and share this Cardamom Sugar Cookies recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 3h15m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 10

1 cup unsalted butter, room temperature
3/4 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup icing sugar, sifted
3 tablespoons milk

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.

Nutrition Facts : Calories 154.7, Fat 8.1, SaturatedFat 5, Cholesterol 28.4, Sodium 53.8, Carbohydrate 19.4, Fiber 0.3, Sugar 11.2, Protein 1.5

CARDAMOM VANILLA SUGAR COOKIES



Cardamom Vanilla Sugar Cookies image

Delicious Scandanavian treat. Very easy to whip together and a nice change from the basic cookie. from sweet anna's. You can absolutely replace the coconut oil with a little more butter if you'd like... I just love the little hint that the coconut oil adds to the cookies.

Provided by sofie-a-toast

Categories     Dessert

Time 20m

Yield 24 cookies

Number Of Ingredients 9

2 1/2 cups flour
2 teaspoons baking powder
2/3 teaspoon salt
2 teaspoons ground cardamom
1/2 cup butter, softened
3 tablespoons organic coconut oil or 3 tablespoons butter
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract

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.

Nutrition Facts : Calories 135.4, Fat 6.1, SaturatedFat 4, Cholesterol 25.7, Sodium 135, Carbohydrate 18.5, Fiber 0.4, Sugar 8.4, Protein 1.9

CARDAMOM ORANGE SUGAR COOKIES



Cardamom Orange Sugar Cookies image

Make and share this Cardamom Orange Sugar Cookies recipe from Food.com.

Provided by Ambervim

Categories     Dessert

Time 26m

Yield 55 Cookies

Number Of Ingredients 9

2 1/2 cups flour
1 1/4 teaspoons cardamom
1/2 teaspoon salt
1 1/2 cups unsalted butter, room temp
1 cup sugar
2 tablespoons sugar
1 1/2 teaspoons finely grated orange peel
1/2 teaspoon vanilla extract
1 large egg, room temp

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.

Nutrition Facts : Calories 82.5, Fat 5.2, SaturatedFat 3.2, Cholesterol 16.7, Sodium 23.3, Carbohydrate 8.5, Fiber 0.2, Sugar 4.1, Protein 0.8

CARDAMOM COOKIES



Cardamom Cookies image

We love the smell and taste of cardamom around the holidays and found this recipe in our local paper. Cardamom tastes like a mixture of ginger and maybe cinnamon and can be very strong. If you're adding more, go with a light hand.

Provided by Hungarian Gypsy

Categories     Dessert

Time 35m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 13

1/2 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 1/2 cups flour
1 cup sugar
1/2 cup butter
1 egg
1/2 cup butter
1 teaspoon vanilla extract
1/2 cup milk
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
4 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees and line baking sheets with parchment paper.
  • In a small bowl, whisk together baking soda, cardamom, cinnamon and flour and reserve.
  • In a large bowl, using an electric mixer on medium-hgih speed, beat sugar and butter together until creamy, about 2 minutes. Add egg and beat until thouroughly combined. Reduce speed to low, add flour mixture and mix until just combined.
  • Roll dough into balls and transfer to baking sheets, spacing 2 inches apart. Carefully press dough with flat bottom of drinking glass and bake until llightly browned, 14 to 16 minutes. Remove from oven and cool 2 minutes before transferring to a wire rack to cool completely.
  • In a large bowl, using an electric mixer on medium-high speed, beat butter and vanilla extract until light and fluffy. Add milk, cardamom and cinnamon and beat well. Reduce speed to low and add powdered sugar to reach desired consistency. Spread icing on cooled cookies.
  • Note: This icing is fairly soft, and does not harden. If you like your icing to be a bit stiffer, try adding slightly less milk and more confectioners sugar.

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