Possibly the brightest flavored cookies I have ever made! Lemon combines beeeauuutifully with ground cardamom, creating an almost candy-like treat packed into a fluffy cookie. Lemon or orange zest were practically made for cardamom, and whichever you choose to add to these cookies will be amazing.
Ingredients:
2 cups all purpose flour (286 g)
1 tsp. ground cardamom (2.6 g)
1 1/2 tsp. baking powder (7.6 g)
1/2 tsp. salt (4 g)
1/2 cup salted butter, at room temperature (113 g)
1 cup white sugar (210 g)
Zest of 2 lemons (~6 g)
1 tsp. vanilla extract
2 large eggs (~110 g)
Powdered sugar (optional)
Directions:
Notes: Substitute the zest of two oranges for orange cardamom cookies! I highly recommend using freshly ground cardamom!
Line 2 large cookie sheets with parchment paper. Preheat oven to 350°F.
In a medium bowl combine flour, cardamom, baking powder, and salt and set aside.
Cream the butter and sugar together on medium-high speed until light and fluffy. 2-6 minutes with a stand mixer, longer with a hand mixer.
Mix in the lemon zest and vanilla.
Add in one egg, mix in completely, and then add in the second egg and mix in completely.
Add in the dry ingredients, and pulse a few times, just to combine. Otherwise you can fold the dry ingredients in with a rubber spatula, until combined.
The mixture will be slightly sticky, but rolls well.
Roll into 1 1/2" balls, and place about 2 inches apart on the prepared baking sheets.
Bake for 13-14 minutes (less time if your oven is hot). They are done baking when they are puffy and feel slightly firm (not too soft) to the touch.
Let cool on pan for 5 minutes, until moving to a wire rack to cool.
Optional: Roll/coat with powdered sugar about 30 minutes after cooling.
Makes about 26 cookies.
Note: I don't recommend this, but you can roll the dough balls in powdered sugar before baking (which you can see I tried to do in the photos below, but it just melts, so sugar after baking is better!)
The ingredients I used.
Combine the dry ingredients and zest the lemons to begin.
For the dough, we will combine the sugar and butter.
And start to mix them together. Some people mistake this for fully mixed, but we want the butter and sugar to become light and creamy, as you will see in the next photo.
Light and creamy / fluffy!
Next we'll add the lemon zest and vanilla.
After mixing in the lemon zest we add the eggs, one at a time, and mix in.
The second egg is about to be mixed in.
This is what mine looked like after both eggs were mixed in.
Then add the flour mixture.
And gently mix in until the dough looks like this. It's ready to roll!
Roll into about 1.5 inch balls.
Then place on a baking sheet. You can see that I rolled them in powdered sugar before baking but I don't recommend this because it doesn't stay on (see next photo.)
After baking, powdered sugar didn't really stick.... It is best to just wait to do the powdered sugar until after baking!
So once they've cooled about 30 minutes, roll them in powdered sugar and it should stick.
On the cooling rack.
Coookiiiesss
Nice and fluffy with a bright delicious flavor! The powdered sugar on the outside melts and the whole cookie is just wonderful!
The original recipe is from fifteen spatulas: https://www.fifteenspatulas.com/lemon-cardamom-crinkle-cookies/