Best 5 Cardamom Butter Cookies Recipes

PISTACHIO CARDAMOM BUTTER COOKIES

Steps:

• Make the cookies:
• Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6-8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
• Meanwhile, whisk flour, salt, and baking powder in a small bowl.
• Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
• Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
• Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4"-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12-15 minutes. Transfer sheets to wire racks and let cool.
• Make the glaze and assemble the cookies:
• Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30-40 seconds total.
• Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.
• Do ahead
• Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes.

BROWN BUTTER CARDAMOM COOKIES

Steps:

• Heat butter in a medium saucepan over medium heat until lightly browned, 3 to 5 minutes; remove from heat and set aside to cool.
• In a large bowl, whisk together flour, salt, and cardamom; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together browned butter and both sugars until light and fluffy. Gradually add flour mixture and mix until just combined. Turn dough out onto work surface and divide into two equal pieces. Form each piece into a rectangle.
• Preheat oven to 350 degrees.
• Working with one piece of dough at a time (and keeping remaining piece covered with plastic wrap), place dough on a nonstick baking mat and loosely cover with plastic wrap. Roll dough out between baking mat and plastic wrap to form a large rectangle, 1/16-inch-thick. Remove plastic wrap and place a faux-bois mat on dough, pattern side down. With rolling pin, lightly roll over mat to imprint dough.
• Carefully remove faux-bois mat. Trim edges of dough and reserve scraps. Cut into four 6-by-4-inch rectangles or two 12-by-14-inch rectangles. Carefully transfer nonstick baking mat to a baking sheet and transfer to freezer; freeze until dough is chilled, about 10 minutes. Repeat process with scraps and remaining piece of dough.
• Once dough is chilled, position rectangles so that they are 1 inch apart. Transfer to oven and bake until edges are slightly brown, 10 to 12 minutes. Transfer cookies to a wire rack and brush with maple syrup; let cool completely.

CHRISTMAS CARDAMOM BUTTER COOKIES

Steps:

• Heat oven to 375°F, oven rack in center of oven.
• Grease a heavy cookie sheet (use a veggie oil).
• Combine salt (if using) and flour in a bowl.
• Cream Butter sugar and 2 tsp of cardamom until fluffy.
• Add flour and beat at low speed.
• Stir in 1/2 cup almonds.
• Combine powdered sugar and remaining cardamom.
• Roll dough into 1 Tbsp balls one at a time.
• Roll each in the powdered sugar mixture, coat well.
• Place on cookie sheet and with the bottom of a small glass, dipped in the sugar, press the cookie to 1/2" thickness. Press a couple of almond slices into each cookie (use more if you like).
• Have cookies at least a 1/2" apart.
• Bake about 14 minutes or until they are light brown.
• Cool on a rack.
• Put in airtight container.
• You can freeze and they will keep at least a couple of months.

CARDAMOM BUTTER COOKIES

Steps:

• whisk together dry ingredients, except sugar in a bowl.
• In a large bowl, beat together sugar, butter, eggs and vanilla, until fluffy.
• Reduce speed and beat in flour mixture.
• Roll into two 12-inch logs.
• Wrap in plastic and refrigerate 1 hour.
• preheat oven to 350.
• Slice into 1/4-inch slices and bake on ungreased cookie sheets 10-12 minutes.
• Cool on sheets 3 minutes, then move to racks.

CARDAMOM BUTTER COOKIES

Steps:

• Position rack in center of oven, (preheat to 375*F.) Grease heavy large cookie sheets. Combine flour and salt in medium bowl. Using electric mixer beat unsalted butter, ½ C. sugar and 4 teaspoons ground cardamom in another medium bowl until fluffy. Add flour mixture and beat at low speed. Stir in ½ C. sliced almonds. Combine powered sugar and remaining 1 ½ tsp. ground cardamom in small bowl. Roll 1 tbs. cookie dough into ball. Roll in powdered sugar mixture to coat well. Place on prepared cookie sheet. Dip bottom of small glass. Press sliced almond decoratively onto cookie. Repeat with remaining dough, powdered sugar and sliced almonds, space cookies at least 1 in. apart on sheets. Bake until cookies are light brown, about 14 min. Let cookies stand on sheets 3 min. Transfer to rack and cool completely. (Air tight container one week, freeze one month.)