Cardamom is hands down my favorite spice. It reminds me of making krumkake with my Dad at Christmas time. Unfortunately, I don’t have my very own krumkake iron, so I make up for it with this crispy cardamom sugar cookie recipe. I made the kumquat version a bit ago, but this time I wanted to make the original.
I made this cookie recently because I wanted to give the Hickey’s some treats while in B-more recently for Katie and Jim’s wedding. I’m not quite sure about the history or traditional meaning behind cardamom, besides that it is most popular in Scandinavia and India. But for me, personally, cardamom reminds me of family, so these cookies seemed perfectly suited for the special occasion.
Directions: It’s best to use fresh cardamom and grind it yourself, especially if you have pre-ground cardamom that’s been sitting in your spice cabinet for more than a few months. I just use my mini mortar and pestle for the task, and I had to grind about 15 pods to get 1 teaspoon.
In a medium bowl, whisk the flour, baking powder and 1/2 teaspoon salt together. In a large bowl, cream the butter and sugar together until light and fluffy. Add the cardamom and vanilla.
Finally beat in the eggs, one at a time. Split the dough into two and shape into a disk. Refrigerate the dough for at least 1 hour, but overnight is preferable because it allows the cardamom to infuse throughout the dough even more. This dough will stay for 2 days in the fridge in case you want to make the dough ahead of time.
Once the dough has had time to chill, preheat the oven to 350°F. Line your baking sheets with parchment paper. Remove the dough from the refrigerator and roll it out to about 1/8″ thick. Use your favorite shape of cookie cutter to cut the dough. Today, I’m using a star.
Cut your rolled out dough into the shapes and place the cookies about 1″ apart on the parchment paper. In a small bowl, mix together sugar-n-spice mix. Sprinkle the sugar mixture evenly over the cookies.
Bake 8 – 10 minutes, or until pale golden brown at edges. The cookies will still be very soft coming out of the oven, so let them sit on the cookie sheet for 1-2 minutes before trying to move them. Transfer to a wire rack to fully cool.
These cookies are perfect for sharing because they’re not your typical cookie. So if you’ve never had cardamom, please seek it out! It’s also great in meats and sauces, as India has figured out. (In fact, if you’re a curry lover, then you’ll probably find cardamom to be a familiar flavor.)
So thank you, Mike and Katie, for having us at your lovely house again. And congrats to Katie and Jim! And o’course, love you, Kathy and Jim!