Total Time
Prep 30 mins
Cook 15 mins

Cardamom is a much-loved spice used in Scandinavian baking. These cookies make good use of it. Bake up a batch now to enjoy with your favourite ice cream or alone, with a glass of milk.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Beat the butter until creamy. Beat in the sugar until well blended.
  3. Stir in the egg, then the salt, cardamom, vanilla extract, and almond extract.
  4. Slowly add the flour, blending well.
  5. Refrigerate the dough for 30-90 minutes. Take out only enough to work with at one time.
  6. Roll to 1/8" thickness on a lightly floured board. (Flour the rolling pin lightly, too, or use a rolling pin cover.) Cut the dough with floured cutters.
  7. Place cookies on ungreased baking sheets (optional: use parchment paper). Leave a little room between cookies. Dust with the sugar of your choice and bake at 350°F for 11-15 minutes until lightly browned at edges. Remove cookies from baking sheets after 1-2 minutes and let them cool.
  8. These cookies may be frozen. You can refrigerate the dough or even freeze it for later use.


Most Helpful

We really enjoyed these cookies! I followed the direction but didn't realize I was close to being out of almond extract, so I only used about 1/4 teaspoon. Everyone liked the cookies and I will make these again. Thanks Evelyn! (Made for ZWT3)

Kim D. June 28, 2007

Made these with my son for the SWT 2007 Zaar Star Challenge. Great recipe! The dough was very easy to work with and tasted delicious!! Cardamom is one of my favorite spices, and it really works well in this recipe!!

Annisette June 27, 2007

DD and I had a lot of fun making these. They taste lovely, much spicier than your average sugar cookie, and I found I liked that. These are the kind of cookies that make your eyes roll back (like double chocolate chunk caramel wahoozies or something), but they are very nice after dinner, and definitely wouldn't be left on a cookie try at a party. I think I might make up a batch during the holidays this year. :) Thank you!

CraftScout June 27, 2007

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