Browned Butter Cardamom Cookies: powdered sugar, butter, spice…this is the stuff that Christmas is made of! This year I think I’ll leave a big plate of these cookies for Santa. Hey, I’m not above bribery over here; my wish list is pretty awesome after all.
While I’m sure this cookie would be tasty with plain old butter, It’s amazing how browning the butter first turn the delicate flavor into something extra special! Rolling them in cardamom scented powdered sugar (twice) doesn’t hurt either!
Browned Butter Cardamom Cookies – recipe adapted slightly from Land O’ Lakes
2 Tbs whole milk
2. Heat oven to 350°F. Combine cooled browned butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat at medium speed until well mixed. Add egg yolk, vanilla and 1 tsp cardamom; continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour, until mixture is no longer crumbly and forms a dough. If the dough is too crumbly add up to 2 Tbs whole milk until dough comes together.
3. Shape dough into 1-inch balls or use a small cookie scoop. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies puff and start to turn light golden brown. (Cookies will have cracks in them.)
4. Allow to cool 1 minute on cookie sheets. Immediately remove to a cooling rack and cool an additional minute. Roll cookies in powdered sugar while warm and again when completely cooled. Store between sheets of waxed paper in loosely covered container.
Freutcake Tip: The original recipe calls for making 1″ dough balls. Because I used a small cookie scoop instead, my cookies were a bit larger and less “ball like” after baking. I also baked them about 12-14 minutes instead of the recommended 10-12. Choose which ever size you prefer!