Cardamom Butter Cookies

4.86 from 7 votes

These melt-in-your-mouth cardamom butter cookies make an excellent addition to your Christmas cookie tins and are a blast to make with the little ones! Enjoy these tender, buttery cookies with a hint of flavorful cardamom spice alongside a cup of hot cocoa or coffee for a delightful treat.

Prep Time1 10

Cook Time10

Total Time1 20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 141kcal

Author: Ashley Boyd

Equipment

Ingredients

2 cups all-purpose flour spooned and leveled
1 teaspoon ground cardamom
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup unsalted butter softened to room temperature
¾ cup granulated sugar
2 egg yolks room temperature
2 teaspoon pure vanilla extract
sanding sugar optional

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Instructions

Whisk together the flour, cardamom, nutmeg, and salt in a medium mixing bowl and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high (6-8 on a stand mixer) for 5-7 minutes until light and fluffy.
With the mixer on low, at the egg yolks one at a time. Increase the speed to medium and mix until just combined. Beat in the vanilla extract.
Slowly add the flour mixture to the bowl, starting at low speed and gradually increasing to medium. Mix just until no more streaks of dry flour are visible, scraping down the sides and bottom of the bowl as needed.
Transfer the dough to a lightly floured surface, shape it into a disc, and then slice it in half. Roll each half into a log. Wrap the logs tightly in plastic wrap and chill in the refrigerator for at least an hour.
Preheat oven to 350°F. Line two baking sheets with a silicone baking mat or parchment paper and set aside.
Remove the dough from the refrigerator, unwrap, and roll each log in sanding sugar (if using). Slice the dough into ½-inch thick cookies.
Place the cookies about an inch apart on the lined baking sheets and bake in the preheated oven for 9 to 12 minutes or until the edges are barely golden brown. Allow the cookies to cool on the baking sheet for five minutes then transfer to a wire cooling rack to cool completely.

Notes

Measure your flour properly by fluffing it with a fork, spooning it into the measuring cup, and leveling it off with the back of a knife.
Try using cinnamon, cloves, or allspice instead of cardamom to switch up the flavors.
Be sure to use room-temperature butter and egg yolks so that your dough comes together properly.
Leftover cookies can be stored at room temperature for up to 3 days.

Nutrition