These Cardamom Cookies are full of cozy holiday flavor! This Scandinavian-inspired cookie recipe is perfect for adding to your Christmas cookie menu. You’re only 30 minutes away from fresh baked cookies.
For more recipes with cardamom flavor, try my Chai Latte Cupcakes and Chai Donuts. If you enjoy a warm chai latte, you’ll love these cookies!
Chewy Cardamom Orange Cookies
Cinnamon is everywhere this time of year, but I think it’s time for cardamom to have its moment in the spotlight! First up is this cardamom cookie!
Cardamom is similar to ginger, but it has a different flavor. This makes sense because ginger comes from a root, while cardamom comes from a seed. Like ginger, people consider cardamom a warm spice, but it has a citrusy undertone.
You’ll find cardamom in chai cookies and Indian curries. It is also very popular in Scandinavian baking, like Sweden’s famous cardamom buns.
Here’s why you’ll love this cardamom cookie recipe:
- The unique combination of sweet, spicy, and citrusy notes makes these cardamom cookies a stand out!
- Cardamom cookies are so perfect for the holidays!
- These cardamom cookies are also easy to make. Just a simple drop sugar cookie packed with warm spices.
Important Ingredient Notes
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Unsalted butter – Use my guide on how to soften butter quickly.
- Dark brown sugar – Dark brown sugar has a stronger molasses flavor, which works well with the cardamom.
- Egg yolks – Using yolks instead of whole eggs makes these cookies chewier and richer. You can refrigerate the whites for a few days or freeze them for a recipe like Peppermint Meringue Cookies.
- Orange zest – Orange also pairs beautifully with cardamom thanks to its citrus notes.
- Pure Vanilla extract- use my homemade vanilla extract for delicious flavor.
- All-purpose flour – Lightly spoon this into the measuring cups instead of scooping. Use my tips on how to measure flour for best results.
- Ground cardamom – Make sure yours is fresh! It should smell aromatic when you open the jar.
How to Make Cardamom Cookies
Make the cookie dough.
- Using a hand blender or an electric stand mixer with paddle attachment, you’ll make the cookie dough.
- I use a 2 Tablespoon cookie scoop to portion out the cookie dough.
Prepare to Bake.
- Roll cookie dough in sugar, until fully coated.
- Bake in oven on a parchment paper lined baking sheet sheet. Tap the tops of the cookies immediately after removing from the oven.
Tips and Tricks
- Use my tips on how to zest a lemon to zest the orange.
- You can store the cardamom cookies in an airtight container at room temperature for up to one week. Make sure to let them cool completely before storing them.
- This cardamom cookie dough freezes well! See my guide on how to freeze cookie dough. You can also freeze these cookies after you bake them. Keep them in an airtight container for up to 3 months and thaw at room temperature.
- If you have a spice grinder at home, I highly recommend buying whole cardamom pods and grinding them yourself. Freshly ground cardamom is an extra step that is so worth it!
- It’s easier to separate egg whites from yolks when the eggs are cold. Keep them in the refrigerator until you are ready to bake.
More Holiday Cookie Recipes
- Butter Pecan Cookies
- Chewy White Chocolate Peppermint Cookies
- Red Velvet Cake Mix Cookies
- Chewy Andes Mint Cookies Recipe
- Grandma’s Peppermint Puff Cookies
- Soft and Chewy Chocolate Peppermint Cookies
- Christmas Shortbread Cookies
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Cardamom Cookies Recipe
These Cardamom Cookies are full of cozy holiday flavor! This Scandinavian-inspired cookie recipe is perfect for adding to your Christmas cookie menu.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 large egg yolks
- 1 Tablespoon orange zest, about 1 orange
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cardamom
- ¼ cup granulated sugar, for rolling
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set it aside.
- In a large mixing bowl (use the paddle attachment on a stand mixer), beat butter with sugars for 2-3 minutes. Add in egg yolks, orange zest, and vanilla extract. Beat until fully combined.
- Add flour, baking powder, salt, and cardamom to the wet ingredients. Beat until the crumbly mixture comes together into a cookie dough ball.
- Using a 2 Tablespoon cookie scoop, drop cookie dough into a bowl of the reserved 1/4 cup of granulated sugar. Roll cookie dough in sugar then place on parchment paper lined cookie sheet. Place cookie dough 2-inches apart.
- Bake cookies for 12-14 minutes until edges are lightly browned. Remove from the oven and lightly tap the tops with a spatula. Cool on pans for several minutes, then remove and cool completely on a wire rack.
Notes
- Use my guide on how to zest a lemon for best tips and tricks on zesting an orange.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Freeze dough using my guide on how to freeze cookie dough. Or freeze cookies in a freezer safe, airtight container for up to 3 months. Thaw on counter overnight.
- See blog post for more recipe tips and tricks.
Nutrition
Serving: 1cookie, Calories: 117kcal, Carbohydrates: 13g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 62mg, Potassium: 16mg, Fiber: 0.3g, Sugar: 5g, Vitamin A: 206IU, Vitamin C: 0.03mg, Calcium: 17mg, Iron: 1mg
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
These cookies came out delicious. However, mine did not come out as flat as those pictured even after flattening with a spatula. They didn’t seem to spread as much.