Cardamom Spiced Cookies paired with a fresh lemon icing drizzle! These cookies require zero hand or stand beaters, making them the best cookie to whip up when you don’t feel like spending a chunk of your precious time in the kitchen over the weekend.
Under 10-ingredients and absolutely mouth watering. These cardamom cookies are perfect for snacks and package nicely in lunch boxes.
They will last in an air tight container for the entire week, unless they’re devoured earlier than that 😉 Enjoy friends!
Cardamon Cookies with a Lemon Drizzle
- Total Time: 35 minutes
- Yield: 20-24 cookies 1x
Description
Cardamom Spiced Cookies paired with a fresh lemon icing drizzle! These cookies require zero hand or stand beaters, making them the best cookie to whip up when you don’t feel like spending a chunk of your precious time in the kitchen over the weekend.
Ingredients
- Cookies
- 300g (2 cups) plain all-purpose flour
- 2 ½ tsp ground cardamom
- 125g unsalted butter, chilled and cubed
- 185g (1 cup) light brown sugar, lightly packed* see notes
- 1 large egg (56g in shell)
- 2 Tbsp (40g) maple syrup
- Lemon Drizzle
- ⅔ cup icing/confectioners sugar
- 1-2 tablespoon freshly squeezed lemon juice
Instructions
- Cookies
- Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper and set aside.
- In a large mixing bowl, add flour and cardamom. Whisk until well combined.
- Add cold cubed butter to the four and using your hands, rub the butter into the flour until it reaches the consistency of course bread crumbs or wet sand, approx. 2 minutes.
- Add brown sugar and mix until well combined.
- In a separate small mixing bowl, add egg and lightly whisk. Pour in maple syrup and whisk until well combined.
- Pour into flour mixture and using your hands, form mixture into a dough, mixing and lightly kneading.
- Once a dough has formed, pick up approx. 1 tablespoon and roll into a smooth ball. Place on lined tray and press down with the palm of your hand to flatten out into a round disc.
- Repeat with remaining dough, leaving about 5cm space between each biscuit to allow for spreading.
- Bake for 12-15 minutes or until golden around the edges and the biscuits come away easily from the parchment paper.
- Remove and cool on pan for 2 minutes.
- Transfer to a wire rack to cool completely.
- Lemon Icing
- In a mixing bowl, add icing sugar and 1 tablespoon lemon juice.
- Mix with a spoon until smooth and icing sugar has dissolved. Adding more lemon juice if needed to create a pourable icing consistency.
- Once cookies have completely cooled, drizzle over lemon icing.
- Set aside until icing has set.
- Serve and enjoy!
Notes
Store in an airtight container, in the pantry, for 1 week.
*Lightly packed brown sugar means to press the sugar lightly into your measuring cup using the back of a teaspoon, add more, lightly press down again, until the amount of sugar reaches the brim of your measuring cup.
- Prep Time: 20 minutes
- Cook Time: 15 min
Did you make this recipe? Let me know!