Warm Middle Eastern Cardamom Cookies With Buttery Centers

The cardamom cookies are buttery with a warm spice through the middle. I grind the cardamom fresh so it tastes bright instead of dusty from a jar.

The recipe is straightforward and highlights the aromatic qualities of cardamom, making it a great addition to your baking repertoire. Enjoy these cookies with tea or coffee for a true cultural experience.

Deliciously Soft Cardamom Cookies

These cardamom cookies have a tender, buttery center and a hint of spice from the cardamom, offering an inviting aroma. The preparation takes about 30 minutes, and the recipe yields approximately 24 cookies.

Ingredients

2 cups all-purpose flour
1 teaspoon ground cardamom
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Dry Ingredients: In a bowl, whisk together the flour, ground cardamom, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
Shape the Cookies: Using a tablespoon, scoop out dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake: Bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, which will firm up as they cool.
Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Dust with powdered sugar before serving, if desired.