These Vanilla Cardamom Sugar Cookies have been in the works since before Christmas.
I have been experimenting with different levels of cardamom versus vanilla, making sure the cookie is nice a chewy, and determining the right chill time and cookie size and I am really happy with this final result!
So let’s get right into it! These Vanilla Cardamom Sugar Cookies are a cardamom flavored sugar cookie rolled in vanilla cardamom sugar before baking resulting in a delicious, chewy cookie that is sure to become a favorite.
Ingredients:
Vanilla Cardamom Sugar:
- 1 cup sugar
- 1 tablespoon ground cardamom
- 1 vanilla bean, scraped
Cardamom Cookies:
- 3 cups flour
- 2 teaspoons ground cardamom
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 1 tablespoon vanilla extract
To get the best flavor from your Vanilla Cardamom Sugar you may want to make it ahead of time – you can make it up to a week prior to baking the Vanilla Cardamom Sugar Cookies. Add the sugar to a container with a lid. Stir in the ground cardamom and scrape the vanilla beans into the sugar. Add the lid to the container and shake vigorously until well combined.
When ready to make your Vanilla Cardamom Sugar Cookies, whisk together the flour, ground cardamom, baking soda, salt, and cream of tartar in a medium sized bowl.
In a separate bowl, beat the butter and sugar together using an electric mixer (paid link) until well combined, about 3 minutes.
Stir in the egg, egg yolk, and vanilla extract until just combined.
Slowly add in the dry ingredient mixture to the butter mixture until just combined.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
When ready to bake, preheat your oven to 350 degrees F.
Use a cookie scoop (paid link) to portion out the dough. Roll into balls and toss in the vanilla cardamom sugar until fully coated.
Add to a baking sheet with a silicone mat.
Bake for 12-14 minutes or until the tops begin to crinkle a bit.
Remove from the oven and let cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
These cookies are wonderfully chewy with a slightly crispness from the sugar coating.
Cardamom and Vanilla work beautifully together to create a surprisingly complex and flavorful cookie.
To store, add the cookies to an airtight container.
Vanilla Cardamom Sugar Cookies
Ingredients
Vanilla Cardamom Sugar:
- 1 cup sugar
- 1 tablespoon ground cardamom
- 1 vanilla bean scraped
Cardamom Cookies:
- 3 cups flour
- 2 teaspoons ground cardamom
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup 2 sticks unsalted butter, at room temperature
- 2 cups sugar
- 1 large egg plus 1 egg yolk at room temperature
- 1 tablespoon vanilla extract
Instructions
- To get the best flavor from your Vanilla Cardamom Sugar you may want to make it ahead of time – you can make it up to a week prior to baking the Vanilla Cardamom Sugar Cookies. Add the sugar to a container with a lid. Stir in the ground cardamom and scrape the vanilla beans into the sugar. Add the lid to the container and shake vigorously until well combined.
- When ready to make your Vanilla Cardamom Sugar Cookies, whisk together the flour, ground cardamom, baking soda, salt, and cream of tartar in a medium sized bowl.
- In a separate bowl, beat the butter and sugar together using an electric mixer until well combined, about 3 minutes.
- Stir in the egg, egg yolk, and vanilla extract until just combined.
- Slowly add in the dry ingredient mixture to the butter mixture until just combined.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- When ready to bake, preheat your oven to 350 degrees F.
- Use a cookie scoop to portion out the dough. Roll into balls and toss in the vanilla cardamom sugar until fully coated.
- Add to a baking sheet with a silicone mat.
- Bake for 12-14 minutes or until the tops begin to crinkle a bit.
- Remove from the oven and let cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
