Cardamom Vanilla Sugar Cookies Recipes

Steps:

• Beat butter and sugar together by hand or in a mixer, until pale and fluffy. Blend in egg and vanilla extract. In a separate bowl, stir together flour, cardamom and salt. Stir into butter mixture until just combined. Gather dough together, shape into 2 discs, wrap and chill until firm, about 1 to 2 hours, or freeze until ready to use (then thaw overnight in fridge).
• Preheat oven to 325°F On a lightly floured work surface, roll out first disc of dough to just less than ¼-inch thick. Cut out desired shapes and lift with a spatula onto a parchment-lined baking sheet. Roll second disc, saving all scraps to re-roll for more cut-outs. If you choose, add sprinkles or other decorations onto cookies before baking. Bake for 12 to 15 minutes, until edges of cookies just begin to brown. Let cool before removing from tray.
• Cookies will keep in an airtight container for up to 2 weeks.
• Glaze :.
• For glaze, combine icing sugar and milk and whisk until smooth. Brush cookies with glaze and allow to dry on cooling rack for 1 hour.

Steps:

• Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
• In a large mixing bowl, beat the butter at high speed until creamy and smooth. Add the sugar and beat at medium speed until light and fluffy, scraping the bowl as needed.
• Add the egg, cardamom, and lemon zest and beat at medium low speed until thoroughly mixed. Slowly add the flour at low speed, to prevent mess. Mix until soft dough forms.
• Form 1 tbsp-sized dough balls and place 2-3 inches apart on the baking sheet.
• Bake for 25 minutes or until golden brown and slightly loose.
• To make glaze, whisk together powdered sugar and milk.
• Add the lemon juice, lemon zest, and vanilla extract and whisk until fully combined. The texture should be thin.
• After baking, take the cookies out of the oven and let cool on a baking rack for 10 minutes.
• After cooling, dip the top of each cookie face forward into the glaze and top with lemon zest.
• Serve.

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.