Cardamom Cookies

🍪 Why You Will Love This Recipe

• Quick and easy cookie recipe.

• Spiced with ground cardamom.

• Made in one bowl.

• Bakes in under 15 minutes.

📋 Ingredient Notes & Substitutions

• All-purpose flour: Is also known as plain flour in Australia. This recipe has not been tested using gluten-free flour.

• Ground cardamom: If you don’t have cardamom, substitute with ground cinnamon or ground ginger using the same quantity. Keep in mind these will no longer be cardamom biscuits if you substitute the cardamom.

• Salted butter: Make sure it’s cubed and chilled before adding it to the recipe. If you only have unsalted butter, that’s ok, you can absolutely use unsalted, just add a pinch of salt to the flour and cardamom mixture before adding your butter!

• Brown sugar: Use regular light brown sugar. This recipe has not been tested using dark brown sugar or coconut sugar.

• Egg: Use one large egg. I don’t recommend substituting the egg as a vegan-friendly alternative.

• Pure maple syrup: For the best results, use pure maple syrup without any added flavorings or sweeteners which can alter the flavor and texture of these cookies.

• Powdered sugar: Is also known as icing sugar and confectioners sugar.

• Lemon juice: For the best results, use freshly squeezed lemon juice. Alternatively, you can use store-bought lemon juice if you don’t have fresh lemons.

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: In a large mixing bowl, add flour and cardamom. Whisk until well combined. 

Step two: Add the cold and cubed butter to the flour and using your hands, rub the butter into the flour for 2 minutes until it resembles a coarse crumb. 

Step three: Stir through brown sugar.

Step four: Pour in beaten egg and maple syrup. Using a wooden spoon, mix them through the flour until a cookie dough forms, you can use your hands for this step if it’s easier.

Step five: Pick up 1 level tablespoon (25g/0.8oz) and roll it into a smooth ball then flatten it in your palms into a thick disc.

Place the ball on the lined tray and flatten it out using the palm of your hand. Repeat with the remaining dough.

Bake for 12-15 minutes until lightly golden around the edges and the biscuits come away easily from the parchment paper. 

Step six: In a medium-sized mixing bowl, sift in powdered sugar. 

Pour in lemon juice and whisk until smooth until it reaches a thick yet pourable consistency.

Step seven: Place cooled cookies on a lined tray.

Drizzle with the lemon icing, I like to drizzle just half of each cookie. Set aside until icing has set. Serve and enjoy! 

💭 Expert Tips

• Measure your baking ingredients accurately: to achieve the best results. Check out my helpful guide on how to measure basic ingredients.

• Butter must be cold/chilled and cubed: If your butter is too soft or at room temperature, it will melt too much when rubbing it into your flour.

• Beat the egg before: Quickly whisk your egg in a small bowl before adding it to your mixture. This makes it easier to mix it through as opposed to trying to break up a whole egg in the cookie dough.

• Press biscuits into flat discs: Using the palm of your hand, flatten the biscuits while they sit on the baking sheet or flatten them in your hands after you roll them into balls.

• Biscuits are ready when they come away from the parchment paper: They’ll easily lift off and peel away from the paper when they’re done. They’ll also have a light golden color around their edges.

⏲️ Storage Instructions

Store baked cookies in an airtight container, at room temperature, for 1 week – 10 days.

TO FREEZE THE BAKED COOKIES:

1. Allow them to cool completely. You can freeze them with or without the lemon icing. If they’re iced, allow the icing to completely set before freezing cookies.
2. Transfer to a freezer-friendly sealed container, with layers of parchment paper between any layers. Alternatively, place them into freezer zip-lock bags.
3. Label them with the date and the recipe name. 
4. Freeze for up to 3 months. 

TO THAW BAKED COOKIES:

1. Remove them from their container/bag, place them onto a plate and sit at room temperature for several hours until defrosted. 
2. Alternatively, thaw them overnight by removing them from their container/bag, placing them onto a plate, and into the fridge overnight. Removing them from the container/bag avoids condensation when defrosting.
3. Warm them up if desired in the oven or microwave. 

TO FREEZE COOKIE DOUGH:

1. Follow the recipe, form the cookies and place them onto the lined baking sheet, with a small gap between each cookie. 
2. Refrigerate for 1 hour or until solid. 
3. Place the solid cookies in freezer zip-lock bags or into a freezer-friendly sealed container, labeled with the date and recipe name. 
4. Freeze for up to 3 months. 

TO BAKE FROZEN COOKIE DOUGH:

1. Remove the cookies from the container/bag and onto the parchment paper-lined baking sheet, leaving a 1-inch gap between each cookie. 
2. Sit them on the counter at room temperature while you pre-heat your oven according to the recipe instructions. 
3. Bake cookies per the recipe method, adding a further 1-2 minutes to the baking time, if needed, as the cookies were partially frozen. 
4. Make the lemon icing as per the recipe instructions and enjoy!

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