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Browned Butter Cardamom Cookies

2012 December 5

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!

Yes, I think Santa will be mighty pleased when he visits my house this year. Feel free to bribe Santa right along with me…it will be our little secret.

photos by Freutcake

Browned Butter Cardamom Cookies – recipe adapted slightly from Land O’ Lakes

1 cup salted butter
3/4 cup sugar
1 egg yolk
1 tablespoon vanilla
1 1/2 teaspoons ground cardamom (divided)
2 cups all-purpose flour
1 cup powdered sugar
2 Tbs whole milk
1. Melt butter in 2-quart heavy saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). (Butter will get foamy and bubble.) Immediately remove from heat. Pour into bowl; refrigerate until cooled (30 minutes).
2. Heat oven to 350ยฐF. 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. In a separate bowl mix powdered sugar and 1/2 tsp cardamom.
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!






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Leah Bergman

Editor at Freutcake
Designer, blogger, cocktail shaker. Classic with a bit of sparkle. Founder & Editor of Freutcake.
17 Responses Post a comment
  1. December 5, 2012

    they look amazing! i’m not that familiar with cardamom, but a friend shared a swedish pastry with me a few weeks ago with cardamom that was really good.

  2. December 5, 2012

    I’m really starting to like these Land of Lakes recipies. They are very good and adaptable. I honestly don’t know what cardamom tastes like or even smells like, but I will soon change that because these lil cookies look too good!! =)

    Ergo – Blog

  3. December 5, 2012

    Yum yum yum…these look delicious!

    The Glossy Life

  4. COMMODORE permalink
    December 5, 2012

    These are going to be great dunked in milk. ๐Ÿ™‚

  5. Alice permalink
    December 5, 2012

    They really look yummy. I am not familiar with cardamom so I have no idea of it’s taste but I am sure it will add to this recipe (since you recommend it) :).

  6. SarBear permalink
    December 5, 2012

    Looks Delicious!

  7. December 5, 2012

    You had me at browned butter.

  8. December 6, 2012

    Cardamom is one of my favourite spices at the moment and these cookies sound just perfect!

  9. December 6, 2012

    I am fortunate enough to have had these cookies that Leah made cookies just the other day and let me tell you they are AMAZING!!!! My absolute new favorite cookie:) I’ll be making these a lot!

  10. December 9, 2012

    Trying this right now! Had to convert to swedish measurements but hope it works ๐Ÿ™‚

  11. Kimberly permalink
    June 3, 2013

    I know it’s no longer the holidays, but I’m finally trying this recipe today! It’s cool and rainy here so I think these would go great with tea. ๐Ÿ™‚

  12. Leanne permalink
    September 19, 2013

    I bet they taste great rolled in the icing sugar & cardamom first, then baked, like crackle top cookies.

    • September 23, 2013

      Mmm! That does sound good. If you give it a try, let me know how they turn out. ๐Ÿ˜‰

  13. Rebecca permalink
    November 13, 2014

    I’ve made these 2 years in a row for Santa and they don’t last long! I’m visiting your site today to remind myself of the ingredients to ensure I can still make them this year. We now live in Austria and finding ingredients can be challenging, especially since everything is in a German and packaged differently… ๐Ÿ˜‰ Happily, I brought cardamom from home and everything else is accessible here.
    My kids LOVE rolling them into balls and then in sugar once cooled. Great recipe! Thanks!

    • November 13, 2014

      Hi Rebecca, thank you so much for taking the time to come back and leave this comment. I am thrilled to hear that your family loves these cookies and that they are now a tradition! xo Leah

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