Cardamom Sugar Cookies
Total TimePrep: 20 min. + chilling Bake: 15 min./batch
- 1 cup butter, softened
- 3/4 cup sugar
- 1 large egg, room temperature
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup confectioners' sugar
- 1 to 2 tablespoons 2% milk
- Coarse sugar and/or edible glitter
- 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.
Nutrition Facts1 cookie: 88 calories, 5g fat (3g saturated fat), 16mg cholesterol, 65mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
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Jan 7, 2020
The dough is really hard to work with. On my first attempt, I rolled the dough out on the parchment paper (as instructions indicated) however after you cut the cookies you can't remove the excess dough or arrange the cookies on the shit because the dough sticks to the surface. I had to freeze the dough after rolling and cutting the shapes to get it off. Mind you I was just using a circle cutter, I can't even imagine trying to do with any detailed cookie cutter like a snowflake. I would HIGHLY recommend adding flour to the parchment surface before rolling out or it will be difficult to manage the dough.