Cardamom cookies are fragrant, buttery shortbread cookies that melt in your mouth! These cookies get their distinctive flavor from cardamom, a perfect festive addition to holiday cookies. As the cookies bake, the intoxicating aroma of cardamom will fill your kitchen. With crunchy edges and a buttery crumbly center, these cookies are a perfect treat for the holidays or any time of year.
cream of wheatto substitute for flour (upto ½ cup) - optional **
Instructions
Line a baking sheet with a silicone mat or parchment paper.
In a small bowl, use a whisk to stir together flour, cardamom, baking powder, and salt. Set aside.
Use a handheld or stand mixer to beat the butter and powdered sugar on medium speed until light and fluffy, for about 2 minutes. Occasionally scrape the sides of the bowl using a silicone spatula.
Beat in yogurt and vanilla until just incorporated, about 1 minute.
Sift in the flour mixture into the butter.
Beat until just combined. Don’t overmix! Scrape the sides of the bowl to incorporate all the ingredients.
Dough will be soft. Use your hands to pat the dough into a large ball. If the dough seems too soft and sticky for shaping into balls, refrigerate for about 30 minutes.
Form the dough into 1-inch balls and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350℉ (177℃).
Place the balls evenly spaced on prepared baking sheet, leaving enough space for expansion. ***
Bake for 15 to 18 minutes, or until the edges turn a golden brown and the middle is a light golden. If your oven has hot spots, rotate the cookie sheet halfway through bake time. ****
Place the cookie tray on a cooling rack and allow cookies to cool for about 5 minutes. Transfer to a wire rack to cool completely.
Once completely cooled, store the cookies in a cookie jar or airtight container.
Notes
* For best results, grind whole cardamom pods into a fine powder.
** Substitute an equal quantity of cream of wheat for the all purpose flour (up to ½ cup) to give the cookies a little crunch.
*** Instead of shaping the dough into balls, shape the dough into a log (about 2 to 2.25 inches in diameter) and refrigerate till firm. Slice the logs into 25 discs and bake.
**** If baking on multiple racks, switch the baking sheets between the top and bottom racks and rotate them from front to back halfway through the baking time.
The temperature of the dough and your oven model can change the baking time required. Always keep an eye on the cookies as they bake.
Bake less for softer cookies and longer for crispier cookies.