Cardamom Cookies Recipe (2024)

Can I make these cookies ahead of time?

Yes, you can make the dough and keep it refrigerated for up to 4 days. When you're ready to bake, take the dough out of the fridge and follow the baking instructions.

How to store cardamom cookies?

Store the cookies in an airtight container and keep in a cool and dry place for up to 4 days.

Can I freeze these cookies?

Yes, place the baked cookies in a freezer bag and freeze for up to 6 months. You can also wrap the raw cookie log in a wax paper and plastic wrap, then freeze for up to 4 months. To bake, let the cookie dough thaw in the fridge overnight and when you're ready, proceed with the baking instructions.

My cookies turned out very dry, what did I do wrong?

There are a few reasons shortbread cookies turn out to be dry. Using more flour than needed and overbaking the cookies are two main reasons. The dough is supposed to be soft and easy to handle, but not hard. You don't need to bake the cookies for too long, just enough for the edges to barely turn golden.

• ▢ 1 cup all purpose flour
• ▢ ¼ cup cornstarch
• ▢ ½ cup powdered sugar
• ▢ 1 teaspoon ground cardamom
• ▢ ⅛ teaspoon kosher salt
• ▢ 8 tablespoon unsalted butter
• ▢ 2 tablespoon milk

• In a large bowl, whisk the flour, corn starch, powdered sugar, cardamom and salt.

• Add in the butter and mix using a electric hand mixer until fully combined.

• Add in the milk and mix until it forms into a dough. Use your hand to knead the dough if needed. Knead the dough until it's smooth and form it into a ball.Make sure not to knead it too much, just enough to bring it together.

• Form the dough into a log about two inches in a diameter and wrap tightly in a plastic wrap. Refrigerate for one hour.

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.

• Take the cookie dough log out of the fridge, place it on a cutting board and cut slices about ¼ inch thick.

• Place the cookies on the baking sheet and bake in the oven for 12 minutes until they'r slightly golden on the edges and at the bottom.

• Let the cookies cool for 10 minutes then transfer to the cooling rack.

• You can find ground cardamom at Middle Eastern, Arabic, Iranian or Indian ethnic stores. It's light green.
• If the cookies turned out dry, there could be a couple of reasons:First, you added more flour than neededand second,overbaking.Bake the cookies until the edges are barely golden.
• Store the leftovers in an airtight container and keep in a cool and dry place for up to 4 days.
• You can refrigerate the cookie dough log forup to 4 days or freeze it up to 4 months. When ready to bake, take the log out of the fridge, slice and bake according to the instructions.