Cardamom Sugar Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cardamom, salt and nutmeg; gradually add to creamed mixture and mix well., Divide dough in half. Shape each portion into a ball, then flatten into a disk. Cover and refrigerate for at least 3 hours., Roll each disk directly on parchment to 1/8-in. thickness. Cut with a floured 2-1/2-in. snowflake-shaped cookie cutter, leaving at least 2 in. between cookies. Remove trimmings; repeat with remaining dough, refrigerating dough as needed., Place parchment with cookies on baking sheets. Bake at 325° until edges are lightly browned, 12 to 15 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and milk. Pipe over cookies and sprinkle with coarse sugar and/or glitter. Let dry completely.

Steps:

• In large bowl, mix together flour, baking soda, cinnamon and cardamon.
• In another bowl, beat egg until frothy.
• Beat sugar and butter into egg. Mix well.
• Add wet ingredients to dry ingredients. Mix until batter is smooth.
• Drop by teaspoonfuls onto greased and floured cookie sheet.
• Bake in 350° oven for 10 to 12 minutes or until brown.

Steps:

• Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.

Steps:

• Heat oven to 350°F. In medium bowl, beat butter, brown sugar, 1/2 teaspoon vanilla and egg with electric mixer on medium speed until smooth. On low speed, beat in flour, salt, cardamom and cinnamon. Refrigerate dough about 1 hour or until firm.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Gently press bottom of drinking glass onto dough to grease, then press into granulated sugar and onto dough balls to flatten to about 1 1/2 inches in diameter.
• Bake 7 to 9 minutes or until edges are just beginning to brown and centers of cookies are set. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes.
• In small bowl, mix powdered sugar, 1 teaspoon vanilla and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over cookies; sprinkle with sugar crystals.

Steps:

• Crack cardamom pods open to remove seeds. Discard husks.
• Combine cardamom seeds and 2 tablespoons sugar in a spice grinder; grind until fine and evenly textured. Combine with remaining 1/2 cup plus 2 tablespoons sugar. Transfer to a glass container; seal.

Steps:

• In a medium bowl, combine the flour, cardamom, and salt.
• In a food processor, combine the granulated sugar and ½ cup (65 g) pistachios. Process until finely ground. Transfer to a stand mixer fitted with the paddle attachment.
• Add the butter to the stand mixer bowl and beat on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add the egg and vanilla and beat until almost combined. Add the flour mixture and continue to mix on medium-low speed just until the dough comes together. Divide the dough into 2 portions and shape into discs. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
• Line 2 baking sheets with parchment paper.
• Working with 1 portion at a time, roll out the dough on a lightly floured surface to ⅛ inch thick. Using a 2 ⅝-inch (6-cm) scalloped-edge cutter, cut out cookies, then transfer to the prepared baking sheets, spacing 1 inch apart. Re-roll the scraps to cut out more cookies. Chill in the refrigerator for 20 minutes.
• Arrange the oven racks in the top and bottom third positions. Preheat to 350°F (180°C).
• Bake the cookies, rotating the baking sheets 180° and swapping top to bottom halfway through, until the cookies have set, 12-14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
• Combine the powdered sugar and milk in a small bowl and stir until smooth; the icing will be thick.
• Using an offset spatula, spread the icing evenly over cookies, all the way to the edges. Return to the rack and immediately sprinkle the finely crushed pistachios and rose petals, if using, on top. Let sit until dry to the touch, 20 more minutes.
• Enjoy!

Steps:

• In medium bowl, stir together flour, cardamom, baking powder and salt until blended; set aside. In large bowl, beat butter and 1 cup granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Add egg, egg yolk and vanilla; beat on low speed until combined. Add flour mixture; beat until soft dough forms. Cover and refrigerate 5 to 10 minutes or until firm.
• Heat oven to 350°F. On lightly floured surface, or between 2 sheets of waxed paper or cooking parchment paper, roll half of dough at a time to 1/8-inch thickness. Using 2-inch scalloped cookie cutter, cut out dough, gently pressing together and rerolling scraps as necessary. Onto ungreased cookie sheets, place about 1 1/2 inches apart.
• Bake 8 to 10 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with powdered sugar. Cool completely before storing in airtight container.

Steps:

• Cream the butter and sugars until light and fluffy, then beat in the egg yolk.
• Stir in the cardamom, salt, and flour.
• Divide the dough in two, roughly shape each piece into a log about 1 inch thick, then roll in plastic wrap or wax paper. Pull each log through you thumb and first finger to make it even and, if you prefer, longer and narrower.
• Refrigerate until firm or freeze until ready to use.
• Preheat oven to 375°F
• Cut the dough into 1/4-inch rounds or diagonals and set themon cookie sheets at least 1 inch apart.
• Bake until pale golden on top and lightly browned around the edges, 8 to 10 minutes.
• Cool. Serve plain or dusted with confectioner's sugar.
• Note: Time to Make does not include the time to chill the dough.

Steps:

• In a medium bowl, whisk together the flour, baking powder, salt & cardamom. Set aside.
• In a large mixer bowl, cream together the butter, coconut oil and sugar until light and fluffy, about 3 minutes.
• Beat in the eggs and vanilla until smooth.
• Mix in the flour mixture until just combined. Divide the dough in half and shape each half into a log (about 2 to 2 1/2 inches thick) and roll in plastic wrap or parchment. Place in the fridge to chill for at least an hour (or overnight -- this would be a great place to freeze the dough logs for a future treat. Just thaw them overnight in the fridge and bake as usual!).
• When you're getting ready to bake, preheat the oven to 375ºF. Line a few baking sheets with parchment paper. Take each roll out of the fridge, slice into rounds about 1/2" thick and place on the baking sheets about 1 inch apart.
• Bake until just barely golden brown on bottom, about 8-10 minutes.

Steps:

• Whisk flour, cardamom, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually add 1 cup plus 2 tablespoons sugar; beat until light and fluffy, about 3 minutes. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add 1/3 of flour mixture; beat on low speed just to blend. Add remaining flour in 2 additions, beating on low speed just until blended. Refrigerate until firm enough to shape, about 1 hour.
• Divide dough in half. Form each half into ball. Flatten into disks and wrap in plastic. Chill until firm enough to roll out, about 45 minutes. DO AHEAD: Dough can be prepared 1 day ahead. Keep refrigerated. Let chilled dough stand at room temperature until soft enough to roll out, about 15 minutes.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Cut out cookies using festive cookie cutters. Carefully transfer cookies to prepared baking sheets, spacing 1 inch apart. Sprinkle with raw sugar. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.
• Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cool completely. Let baking sheets cool completely, then repeat process with remaining dough, lining sheets with fresh parchment between batches. DO AHEAD: Cookies can be made 3 days ahead. Store cookies in airtight containers at room temperature.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.