This rolled cardamom cookie recipe produces tender, fragrant cookies that are simple to make and delightful to serve. Ground cardamom and chopped almonds give each bite a warm, slightly floral flavor while blanched almond halves add an attractive finish. The recipe is straightforward: combine dry ingredients, cream butter and sugar, mix in the wet ingredients, fold in the almonds, roll the dough, cut, and bake. These cookies are lovely served warm with coffee or tea, packed in a lunchbox, or arranged on a dessert tray for gatherings.
Ingredients for Cardamom Cookies – Rolled
- 1 3/4 cups sifted all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cardamom
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup finely chopped almonds
- Blanched almond halves, for topping
How to Make Cardamom Cookies – Rolled
- Preheat the oven to 350°F (175°C). Line or lightly grease cookie sheets.
- In a medium bowl, sift together the all-purpose flour, baking powder, and ground cardamom. Set aside.
- In a separate bowl, cream the softened butter. Gradually add the sugar and continue to cream until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Slowly add the dry ingredients to the butter mixture and stir until just combined. Fold in the finely chopped almonds so they are evenly distributed through the dough.
- Turn the dough onto a lightly floured surface or canvas and roll it to about 3/8 inch thickness. If the dough feels too soft, chill it briefly until it is easier to handle.
- Cut out cookies using a small 1 1/2 inch cookie cutter. Re-roll scraps as needed, taking care not to overwork the dough.
- Place each cut cookie on the prepared cookie sheets. Press a blanched almond half into the center of each cookie for decoration and a crunchy contrast.
- Bake in the preheated 350°F oven for 12 to 15 minutes, or until the edges are set and the cookies are lightly golden. Baking time will vary slightly by oven and cookie thickness.
- Remove from the oven and let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Yield
About 5 1/2 dozen (approximately 66) 1 1/2 inch cookies, depending on how often you re-roll the scraps.
Recipe Notes
- Cardamom: Use fresh ground cardamom for the best aroma. If you only have whole pods, lightly crush and grind them, then measure the ground spice.
- Almonds: Finely chopping the almonds prevents large pieces from breaking the cookies’ shape and gives a more uniform texture.
- Dough handling: If the dough becomes sticky while rolling, chill it for 15–20 minutes. This makes cutting neater and reduces spreading during baking.
- Storage: Store cooled cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Timing & Servings
Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins
Servings: About 24–66 cookies (depending on size and how many times you re-roll)
Similar Recipes To Try
- Alternative Oatmeal-Raisin Cookies
- Amaretti Cookies
- Amaretto Almond Cookies
- Amaretto Cookies
- Amaretto Florentine Cookies
These cardamom rolled cookies are an easy, elegant addition to any baking repertoire. The combination of fragrant spice and toasted almond creates a balanced, crowd-pleasing flavor. Whether you bake them for everyday treats or for special occasions, they are a reliable, homemade favorite.