I love cardamom. In just about everything.
It reminds me of my family, of Norway, of comfort and the holidays… and coziness in general.
It is absolutely one of my favorite things.
Totally a random tidbit, but we have an amazing local ice cream shop (Elevated Ice Cream, in Port Townsend) that even sells cardamom ice cream. I can’t wait until the next time I can grab a chance to go buy some to have with these cookies (and maybe a shot of espresso poured on top! Yum!).
These cookies are lovely, buttery, crispy little gems that are just perfect for dipping into a steaming mug of coffee.
And I actually think I like them better after they’ve been frozen for a few days and the flavors have had a chance to meld together.
So… these are perfect, easy, make-ahead cookies. Make the dough when you’ve got a few minutes, roll it and pop it in the fridge or freezer. When you’re ready, slice them up and bake ’em!
If you’ve never tried cardamom, please do! It’s heavenly.
Oh, and you can absolutely replace the coconut oil with a little more butter if you’d like… I just love the little hint that the coconut oil adds to the cookies.
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cardamom
- 1/2 cup butter, softened
- 3 tablespoons organic coconut oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
In a medium bowl, whisk together the flour, baking powder, salt & cardamom. Set aside.
In a large mixer bowl, cream together the butter, coconut oil and sugar until light and fluffy, about 3 minutes.
Beat in the eggs and vanilla until smooth.
Mix in the flour mixture until just combined. Divide the dough in half and shape each half into a log (about 1 1/2 inches thick) and roll in plastic wrap or parchment. Place in the fridge to chill for at least an hour (or overnight... this would be a great place to freeze the dough logs for a future treat. Just thaw them overnight in the fridge and bake as usual!).
When you're getting ready to bake, preheat the oven to 375ºF. Line a few baking sheets with parchment paper. Take each roll out of the fridge, slice into rounds about 1/4" thick and place on the baking sheets about 1 inch apart.
Bake until just barely golden brown, about 8-10 minutes.
Recipe adapted from The Cookiepedia