Cardamom Vanilla Sugar Cookies
Cardamom Vanilla Sugar Cookies
Author:
By Micah Siva (@noshwithmicah)
Servings
2 dozen cookies
Prep Time
25 minutes
Cook Time
15 minutes
Upgrade your standard sugar cookies with a hint of spice! Cardamom is a subtly floral, warm spice that pairs perfectly with spicy cinnamon and vanilla bean. When it comes to cardamom, a little goes a long way. I add an extra egg yolk to my sugar cookies for a chewier cookie, perfect for serving alongside tea, milk, or even for making ice cream sandwiches.
Whether you’re enjoying them for the holiday season, or an any day treat, you’ll love the hint of spice in these cookies. When rolling in sugar, I like to add a pinch of Vanilla Sea Salt, for an added layer of complexity; if you don’t have Vanilla Sea Salt on hand, add a pinch of sea salt in its place.
Ingredients
-
2 ½ cups all purpose flour
- 2 teaspoons baking powder
-
1 ½ teaspoons ground cardamom
-
¼ teaspoon Vietnamese cinnamon
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- ⅓ cup granulated sugar
-
¼ teaspoon ground cardamom
-
½ teaspoon Oaktown Spice Shop Vanilla Bean Sea Salt
Sugar topping:
Directions
Preheat the oven to 350 F. Line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, cardamom, cinnamon and salt. Set aside.
- In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add the egg, egg yolk, and vanilla, one at a time, beating between each addition.
- Slowly beat in the flour mixture until just combined.
- In a small bowl, combine the ⅓ cup sugar, cardamom and vanilla sea salt, stir to combine.
- Divide the dough into heaping tablespoon balls, and roll in the sugar to coat. Place on the lined baking tray, spaced about 2 inches between each cookie. Use the bottom of a glass to flatten slightly.
- Bake for 9 to 11 minutes, or until just golden. Remove from the oven and let cool on the baking tray.
- Transfer to an airtight container or bag to store.
