Brown Butter Cardamom Cookies

Last winter, I aspired to bake gingerbread or spice cookies for my holiday cookie spread, but didn’t have allspice, ground ginger, cloves, or molasses. Those cookies never came to fruition, but I ended up with something I like much more - brown butter cardamom cookies. After experimenting with the few ingredients I had on hand, I landed on this recipe. I hope you enjoy these cookies as much as I do.

Prep Time: 1 hour, 30 min

Cook Time: 10-12 minutes

Yield: 6 dozen 3-inch cookies

Ingredients:

1 cup unsalted butter, preferably cultured (225 g)

3/4 cup brown sugar (150 g)

1/2 cup granulated sugar (100 g)

1 large egg

1 tsp vanilla extract

1-3/4 cups + 2 tbsp all-purpose flour (240 g)

2 tsp baking soda

1.5 tsp cardamom

1 tsp cinnamon

3/4 tsp kosher salt

Instructions:

  1. Melt butter in a sauce pan and warm until milk solids separate from butter and turn a dark golden brown color.

  2. Pour browned butter into mixing bowl of stand mixer and set aside to cool/solidify (30-60 min).

  3. When browned butter is cool and/or solid, add brown and granulated sugar to mixing bowl containing butter and mix on medium until fluffy.

  4. Scrape down the sides of the bowl with a spatula and mix again for 2 minutes.

  5. Add egg and vanilla. Mix on low until combined.

  6. Add flour, baking soda, salt, cardamom, and cinnamon to bowl. Mix on low, gradually increasing speed to medium until all ingredients are combined to form the dough.

  7. Cover mixing bowl and refrigerate dough for 15-30 min to firm up.

  8. When ready to bake, preheat oven to 375°F.

  9. Using a small ice cream scoop (1” diameter), scoop dough onto parchment or silicone mat lined cookie sheet. Roll them into a ball with your hands for a clean edges. If you don’t mind the rustic look/uneven edges, don’t bother with the extra step of rolling.

  10. Bake for 10 to 12 minutes, until desired doneness. 10 minutes will give you a softer/chewy or cookie, whereas 12 minutes will give you a crispier cookie.

  11. Let the cookie cool for two minutes on the pan before removing and placing on a wire rack to cool.

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