Cardamom. It’s my new favorite spice. It has a fresh, almost lemony scent to it, and it has a refreshing taste to match. Brown sugar. It’s my favorite kind of sugar. The molasses flavoring and the chewy texture makes for nice, soft cookies. When I saw this recipe for Cardamom-Brown Sugar Cookies on the Washington Post, I knew I had to give this recipe a try.
These cookies are like snickerdoodles, but classier. They aren’t overly sweet, and they have a grown-up taste to them. These cookies are nice and chewy. I decided to leave a couple of batches in the oven a little longer to give them a little bit of a crispy edge. When I bit into the still-warm, crispy/chewy cookies, my mind was blown. I’ve decided that these are my new favorite non-chocolate chip cookies.
The ingredients for these Cardamom-Brown Sugar Cookies are pretty basic (except for the cardamom). Just be sure that the butter and eggs are at room temperature. If the butter is at room temperature, the sugar crystals will have an easier time aerating the butter by creating air pockets. You want your eggs to be at room temperature, too, so it doesn’t harden the soft, aerated butter. Additionally, room-temperature ingredients make a more homogenous mixture.
The first step is to cream the butter and the brown sugar for a few minutes until the butter is light and fluffy.
Add the room-temperature eggs into the butter-brown sugar mixture one at a time while the mixer is still on low-speed, and mix until they’re well-incorporated.
Add vanilla extract after mixing in the eggs.
Sift all of the dry ingredients together (I whisk mine) and add to the dough in three additions. Just mix enough for the flour to disappear into the dough.
The finished dough should still be soft and airy. Refrigerate the dough for at least an hour, so it’s easier to scoop and shape the dough into little balls.
In a clean bowl, mix sugar and cardamom. The chilled, balled cookie dough will be rolled in this mixture.
The sugar/cardamom mixture will stick easily to the dough balls.
Place the dough balls onto a prepared cookie sheet, leaving about 2-inches between each of them and bake them in for about 8-9 minutes. It was fun watching these balls melt down into cookie blobs in the oven.
I knew these were ready when I saw that the edges of the cookies were just turning golden brown. There was a really nice cardamom aroma that escaped when I opened the oven to take the cookie sheet out.
These cardamom-brown sugar cookies really do look like snickerdoodles. I think these cardamom-brown sugar cookies could be called the fancier cousin of the snickerdoodle.
I still had quite a bit of cardamom-sugar mixture leftover. I might just try making cardamom toast for breakfast tomorrow.
Cardamom-Brown Sugar Cookies
- 2 3/4 cups (344g) All-Purpose Flour
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- 2 teaspoons Ground Cardamom, divided into 2 parts
- 1/4 teaspoon Sea Salt
- 16 tablespoons (2 sticks) Unsalted Butter, at room temperature
- 1 1/2 cups (315g) packed Light Brown Sugar
- 2 large eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Granulated Sugar, for rolling
- Sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom and the salt in a large bowl.
- Combine the butter and brown sugar in the bowl of a stand mixer and beat on medium speed for 1 minute. Increase the speed to high and beat until very light and fluffy, 2 or 3 minutes, scraping the sides of the bowl as needed. Reduce the speed to low and add in the eggs, one at a time, and the vanilla extract.
- Add about one-third of the dry ingredients; beat on low-speed until fully incorporated. Repeat two more times, stopping to scrape down the sides of the bowl as needed, until the dry ingredients are incorporated.
- Cover and refrigerate for at least 1 hour, until firm.
- Pre-heat the oven to 350 degrees and line several baking sheets with parchment paper or silicone mats.
- Stir together the granulated sugar and remaining 1 teaspoon of cardamom in a medium bowl. Use a 3/4-tablespoon scoop or a tablespoon to scoop small balls of dough, roll them into balls with your hands, and roll them into the sugar-cardamom mixture. Arrange the cookies 2 inches apart on each baking sheet (these cookies will spread a little).
- Bake on center rack for 8-9 minutes, or until the edges are just barely browned. Transfer to a wire rack to cool before serving or storing. Feel free to sprinkle additional sugar/cardamom onto cookies as soon as they are pulled out of the oven.
Modified recipe found on the Washington Post.
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