30 September, 2020
Lemon Cardamom Cookies
Cardamom is one of those spices I have in my collection that doesn’t get used a whole lot. It’s very floral, incredibly pungent, and kind of medicinal-tasting if you use too much of it. I’ve made cardamom cookies before, and while I loved them, Hubby wasn’t as much of a fan. They were crumbly and very cardamom-y. These cookies, while still defined by this flavor popular in Britain, are cut by the freshness of lemon. If you have a fresh lemon on hand to zest, it adds extra lift to the cookies, but even without it, they’re pretty addictive.
2 cups Flour
1 tsp Cardamom
1 1/2 tsp Baking powder
8 tbsp Butter, salted, room temperature
1 cup Sugar
4 tbsp Lemon juice
1 tsp Vanilla extract
1/4 cup Confectioner’s sugar
Preheat the oven to 350 degrees F and line two baking sheets.
In a large bowl, sift together the flour, ground cardamom, and baking powder. If you’re using unsalted butter, add 1/4 tsp salt.
In the bowl of a stand mixer, cream together the butter and sugar until it’s light and fluffy. Add in the lemon juice, eggs, and vanilla, and mix until just combined.
Add the dry ingredients to the wet and mix on low until everything comes together.
Pour the confectioner’s sugar into a small bowl. Using either a spoon or a medium scoop, portion out dough and roll it into roughly 1-inch balls. Roll the dough balls in the confectioner’s sugar until they’re completely coated.
Place the cookie balls on your baking sheet about two inches apart and bake for 15-18 minutes or until the tops crackle and the centers are set. Let cool completely before moving to a sealed container. Store on the counter, in the fridge, or in your stomach.