“Browned Butter Cardamom Sugar Cookies”

Seems like lately every post I’m writing you has come on a day when it’s snowing. Chicago is in the deep freeze and it doesn’t seem the weather is changing anytime soon. So put on some music or listen to a movie for a little noise and bake. I’ve been obsessed with browned butter for a while now especially in cookies. Introducing Browned Butter Cardamom Sugar Cookies. These cookies are bursting with the warm nutty flavor browned butter gives anything it touches.

Browned Butter Cardamom Sugar Cookies

That said, another flavorful ingredient makes an appearance in these cookies, cardamom. Herbal, citrus,  spiciness exist in this spice. Do not be heavy-handed as too much gives off a very strong, unpleasant taste. Only use what your recipe calls for or add small amounts if creating a recipe. This spice is very aromatic and has a beautiful scent. I definitely consider cardamom a winter spice and a favorite.

Browned Butter Cardamom Sugar Cookies

Start your cookie dough by browning your butter and chilling it for about 30 minutes. Now, mix up cookie dough in addition, chill dough in refrigerator for 1 hour. Consequently, chilling makes the dough easier to handle, not too soft yet not too hard. While dough is chilling, combine sugar mixture to roll cookie dough balls in before baking. Bake cookies at 375 degrees for 9 minutes until edges just start to brown. Do not over bake.

Browned Butter Cardamom Sugar Cookies

Enjoy chewy, nutty, sugary, spiced goodness in these little gems. I adore a cookie and a good cookie. No one sweet treat does the trick in satisfying a craving. Let the kids help you shape the dough balls and roll in sugar. Finally, store cookies in air tight containers up to 3 – 4 days. Also, cookie dough freezes well up to 3 months. I like to shape into desired balls, freeze on a try and put frozen dough in a Ziploc bag. So when the cookie craving hits, just bring a couple of cookies to room temperature and bake. Sounds like a plan to me. Happy Baking!

Browned Butter Cardamom Sugar Cookies

 

Browned Butter Cardamom Sugar Cookies

1 cup (2 sticks) unsalted butter

1 1/2 cups granulated sugar

2 large eggs

1 t. cream of tartar

1 t. baking soda

1 t. ground cardamom

1 t. pure vanilla extract

3/8 t. sea salt

2 3/4 cups unbleached all-purpose flour

1/4 cup granulated sugar

1/2 t. ground cardamom

 

In a medium saucepan, cook butter over medium heat for 10 to 12 minutes until butter turns light golden brown in color. Pour butter into a large covered bowl and chill for 30 minutes in refrigerator. Stir butter once while chilling.

Beat butter in bowl of stand mixer for 30 seconds on medium speed until smooth.

Add in 1 1/2 cups sugar, beating until combined, scraping down sides and bottom of bowl as needed.

Mix in eggs, cream of tartar, baking soda, cardamom, vanilla, and salt until combined. Beat in flour until thoroughly combined.

Cover and chill cookie dough for at least 2 hours or until dough is easy to handle. Dough can be refrigerated overnight up to 3 days before baking.

Heat oven to 375 degrees. In a small bowl, mix remaining sugar and cardamom and set aside. Shape cookie dough into walnut-size balls and roll into sugar mixture.

Place cookie dough balls 2-inches apart on ungreased or parchment-lined cookie sheets.

Bake for 9 to 10 minutes until cookie edges are light brown. Cool cookies on sheet for 1 minute and remove to wire rack to cool completely.

Store cookies in air tight containers with wax paper between each layer for 3 days or freeze up to 3 months.

Makes 3 to 3 1/2 dozen cookies. 13 gr. carbs.

Note: This recipe can be doubled if desired.