These melt-in-your-mouth cardamom butter cookies are a wonderful addition to holiday cookie tins and are fun to bake with kids. Tender, buttery, and subtly spiced with cardamom, they pair perfectly with hot cocoa or coffee for a comforting treat.
If you haven’t cooked with cardamom before, these butter cookies are an excellent introduction. Cardamom brings complex, aromatic notes—herby, floral, and slightly citrusy—that complement the richness of butter and the sweetness of the dough without overpowering it. The result is a simple cookie with a refined, festive flavor.
Ingredients You Will Need
A complete ingredient list and printable recipe appear in the recipe section below.
- Flour. All-purpose flour gives the best tender texture—measure by spooning into the cup and leveling off.
- Spices. Ground cardamom is the star; a pinch of nutmeg adds warmth and depth.
- Butter. Unsalted, softened to room temperature for a soft, melt-in-your-mouth crumb.
- Sugar. Granulated sugar yields a crisp edge and soft interior; brown sugar is not recommended for this recipe.
- Vanilla. Use a good-quality vanilla extract for balanced flavor—it’s worth the investment in cookie recipes.
- Sanding sugar. Optional, but adds sparkle and a little crunch when rolling the chilled dough logs before slicing.
Substitutions and Variations
- Swap cardamom for cinnamon, cloves, or allspice if you prefer a more classic winter spice profile.
- Top the baked cookies with a light citrus or fruit glaze to brighten them for spring or special occasions.
- Form the dough into small balls and coat in powdered sugar after baking to make delicate snowball-style cookies.
How To Make These Cookies
Step 1. Whisk the flour, ground cardamom, ground nutmeg, and salt in a medium bowl; set aside.
Step 2. In a mixer fitted with a paddle attachment, cream the softened butter and granulated sugar with the salt until light and fluffy, about 5–7 minutes on medium-high.
Step 3. Add the egg yolks one at a time on low speed, then beat in the vanilla. Gradually add the flour mixture, mixing just until there are no streaks of dry flour.
Step 4. Transfer the dough to a lightly floured surface, shape into a flat disc, and cut it in half.
Step 5. Roll each half into a 12-inch log, wrap tightly in plastic, and chill for at least an hour so the dough firms up for clean slices.
Step 6. If using, roll each chilled log in sanding sugar, then slice into ½-inch rounds. Arrange on lined baking sheets about an inch apart and bake at 350°F for 9–12 minutes, until the edges are just golden. Cool on the sheet for five minutes, then transfer to a rack to cool completely.
💡 Expert Tip #1: Fluff the flour with a fork, spoon it into your measuring cup, and level it off—this prevents dry, dense cookies.
💡 Expert Tip #2: Use room-temperature butter and egg yolks so the ingredients combine smoothly and the texture stays tender.
Frequently Asked Questions
Yes. You can shape the dough into logs, wrap them tightly, and refrigerate for up to two days before slicing and baking. Let the dough sit at room temperature for about 30 minutes if it feels too firm before slicing.
Cinnamon, cloves, or allspice are all good substitutes and will create a more familiar warm-spice profile.
Store completely cooled cookies in an airtight container at room temperature for up to three days. These cookies can also be frozen for longer storage.
Recipe
Cardamom Butter Cookies
Tender, buttery cookies flavored with ground cardamom and a touch of nutmeg. Make two logs, chill, slice, and bake for simple, festive cookies.
Prep Time: 1 hr 10 mins | Cook Time: 10 mins | Total Time: 1 hr 20 mins
Servings: 24 cookies | Calories: 141 kcal per cookie
Equipment
- Measuring cups and spoons
- Mixing bowls
- Stand mixer or hand mixer
- Baking sheets
- Silicone baking mat or parchment paper
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 2 egg yolks, room temperature
- 2 teaspoons pure vanilla extract
- Sanding sugar (optional)
Instructions
- Whisk the flour, cardamom, nutmeg, and salt in a medium bowl and set aside.
- Cream the butter and sugar in a mixer on medium-high for 5–7 minutes until light and fluffy.
- With the mixer on low, add the egg yolks one at a time. Increase speed to medium and beat until combined, then stir in the vanilla.
- Slowly add the flour mixture, starting on low and increasing to medium, mixing only until no dry streaks remain.
- Turn the dough onto a lightly floured surface, shape into a disc, cut in half, and roll each half into a 12-inch log. Wrap tightly and chill for at least one hour.
- Preheat the oven to 350°F. Line baking sheets with a silicone mat or parchment.
- Roll chilled logs in sanding sugar if desired, then slice into ½-inch rounds. Place cookies about 1 inch apart and bake 9–12 minutes until edges are barely golden.
- Cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
Notes
- Measure flour by fluffing, spooning into the cup, and leveling with a knife for accurate results.
- Room-temperature butter and yolks help the dough come together smoothly.
- Try other warm spices in place of cardamom to change the flavor profile.
- Cookies keep at room temperature in an airtight container for up to 3 days; freeze for longer storage.
Nutrition (per cookie)
Calories: 141 kcal | Carbohydrates: 14.2 g | Protein: 2.7 g | Fat: 6.3 g | Saturated Fat: 3.3 g | Cholesterol: 112 mg | Sodium: 57 mg