These melt-in-your-mouth cardamom butter cookies are a charming addition to holiday cookie tins and a fun, simple bake to make with kids. Tender and buttery, they carry a subtle, aromatic cardamom note that pairs perfectly with hot cocoa or coffee for an irresistible treat.
If you haven’t baked with cardamom before, these cookies are a lovely, approachable introduction. Cardamom brings a layered spice profile — floral, citrusy, and slightly minty — that elevates a simple butter cookie into something memorable without overpowering the buttery base.
Ingredients You Will Need
A complete list of quantities and the printable recipe appears below in the recipe section. The essentials are easy to source and straightforward to work with.
- All-purpose flour: Gives a tender, crumbly texture. Spoon and level when measuring for consistent results.
- Ground cardamom: The star spice. Its aromatic warmth complements the rich butter.
- Ground nutmeg: A small pinch for depth — optional but recommended.
- Unsalted butter: Softened to room temperature for the best creaminess and mouthfeel.
- Granulated sugar: Keeps the cookies light and slightly crisp at the edges; brown sugar is not suggested for this recipe.
- Egg yolks and vanilla extract: Egg yolks enrich the dough; good-quality vanilla adds warm, rounded flavor.
- Sanding sugar: Optional for rolling the logs — adds sparkle and a little crunch if desired.
Substitutions and Variations
- Swap cardamom for other warming spices such as cinnamon, cloves, or allspice to create a different seasonal profile.
- After baking, finish cookies with a light citrus or berry glaze for a spring-inspired version.
- Instead of slicing logs, roll dough into balls, bake, and dust with powdered sugar to make delicate snowball-style cookies.
How To Make These Cookies
Step 1. Whisk the flour, ground cardamom, nutmeg, and salt in a medium bowl. Set aside.
Step 2. In a stand mixer fitted with the paddle (or using a hand mixer), cream the softened butter and granulated sugar until light and fluffy.
Step 3. Beat in the egg yolks one at a time on low, then add the vanilla. Gradually add the flour mixture and mix just until the dough comes together — avoid overmixing.
Step 4. Turn the dough onto a lightly floured surface, form into a flat disc, and cut in half. Shape each half into a 12-inch log.
Step 5. Wrap each log tightly in plastic wrap and refrigerate for at least one hour to firm up.
Step 6. Preheat the oven to 350°F (175°C). Roll chilled logs in sanding sugar if using, slice into ½-inch rounds, place on lined baking sheets about 1″ apart, and bake 9–12 minutes until the edges are just golden. Cool briefly on the sheet, then transfer to a rack to cool completely.
💡 Expert Tip: Measure flour by fluffing it, spooning it into the cup, and leveling with a knife. Use room-temperature butter and egg yolks so the dough blends evenly.
Frequently Asked Questions
Yes. Shape the dough into wrapped logs and refrigerate for up to two days. Bring the logs to the counter for about 30 minutes before slicing and baking.
Cinnamon, cloves, or allspice are good substitutes if you prefer a different warm spice profile.
Store cooled cookies in an airtight container at room temperature for up to three days. Freeze baked cookies in a sealed bag for up to three months.
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If you make these Cardamom Butter Cookies, please leave a star rating or a short comment so others can find and enjoy the recipe. I love hearing how your batch turned out!
📖 Recipe
Cardamom Butter Cookies
Author: Ashley Boyd
Tender, buttery cookies flavored with fragrant ground cardamom and a hint of nutmeg. Sliced from chilled logs for clean, uniform rounds — perfect for gifting or a cozy snack.
Yields
About 24 cookies
Time
- Prep: 1 hour 10 minutes
- Cook: 10 minutes
- Total: 1 hour 20 minutes
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 egg yolks, room temperature
- 2 teaspoons pure vanilla extract
- Sanding sugar, optional
Equipment
- Measuring cups and spoons
- Mixing bowls
- Stand mixer or hand mixer
- Baking sheets and silicone mats or parchment
Instructions
- Whisk together flour, cardamom, nutmeg, and salt in a bowl and set aside.
- Cream the butter and sugar in a mixer until light and fluffy, about 5–7 minutes.
- Add egg yolks one at a time on low speed, then add vanilla and mix until combined.
- Gradually add the flour mixture on low, increasing to medium; mix just until the dough holds together.
- Turn 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 at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets.
- Roll chilled logs in sanding sugar if using. Slice into 1/2-inch rounds and place 1 inch apart on prepared sheets.
- Bake 9–12 minutes until edges are barely golden. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
Notes
- Measure flour by fluffing, spooning, and leveling to avoid dense cookies.
- Room-temperature butter and egg yolks help the dough blend smoothly.
- Substitute cinnamon, cloves, or allspice for cardamom for a different flavor profile.
- Store cookies in an airtight container up to 3 days or freeze for longer storage.
Nutrition (per cookie)
Approximate: 141 kcal, 14.2 g carbs, 6.3 g fat, 2.7 g protein.