Updated: 12/22/2016 3:38 PM
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Cardamom Sugar Cookies
It’s Day 11 in our annual 12 Days of Cookies series and we can’t do the holidays without a sugar cookie. But this version, from blogger Sarah Kieffer, turns the cookie itself chocolate before it’s rolled in a special cardamom-sugar blend and baked until perfectly crisp on the edges and chewy on the inside. When Elizabeth brought these cookies back to the Twin Cities Live office, the team couldn’t stop eating them. Don’t miss this recipe for Cardamom Sugar Cookies!
For more recipes from Sarah, click here.
To buy Sarah’s brand new book, click here.
For more holiday baking ideas from Land O’Lakes, click here.
1¾ cups (249 g) all-purpose flour
½ cup (50 g) natural cocoa powder or a combination cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
1 cup (227 g) unsalted butter, room temperature
1¾ cups (347 g) sugar, plus 1 cup (198 g) for rolling
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon ground cardamom (optional)
- Adjust an oven rack to the middle position. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the 1¾ cups sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat on medium until combined. Add the flour mixture and beat on low until just combined.
- Place the remaining 1 cup sugar in a medium bowl. Stir in cardamom, if desired.
- Form the cookies into 3-ounce (85 g) balls (a scant ? cup each). Roll each ball in the sugar and place 6 cookies on each prepared sheet pan. Bake one sheet at a time 11 to 14 minutes, until the edges have set and the centers are puffed and starting to crackle.
- Transfer the baking sheet to a wire rack and let the cookies cool completely on the pan.