Cardamom Cookies

Just 2 sleeps to go until Christmas! We thought this would be the perfect time to try out a Scandinavian festive classic, cardamom cookies! Traditionally made in the winter period we thought Father Christmas would enjoy a bit of a change from the classic chocolate chip cookie. These cookies are light with a chewy and crispy edge and a soft centre and of course the delightful complex notes of cardamom. This recipe is quick and can be enjoyed by the whole family.

Seasonal Cardamom Cookies and Milk

Adapted from a recipe by Anne for Upstate Ramblings


Difficulty Level: ⅕
Preparation Time: 15 minutes (and an hour to cool)
Cook Time: 12-15 minutes
Serves: Makes roughly 30 cookies


  • 220g soft butter
  • 250g golden caster sugar
  • 250g plain white flour
  • ½ teaspoon of baking soda
  • ½ teaspoon of cinnamon
  • 1 ½  teaspoon ground cardamom seeds


  1. Cream 200g of the golden caster sugar together with the softened butter until combined. Add both eggs and mix. Remove the seeds from the cardamom pods and grind them in a pestle and mortar or coffee grinder.

  2. Next add the flour, cinnamon, ½ teaspoon of cardamom and baking powder. It is best to add the dry ingredients slowly to help them evenly mix into the dough.

  3. Once the dough has come together, cover it and cool it in the fridge for at least an hour. This makes it easier to roll the dough before baking.

  4. Preheat the oven to 170°C. Mix the last 50g of sugar with the remaining teaspoon of cardamom.

  5. Once the dough has chilled, roll it into small even balls roughly 2.5cm in diameter. Roll the dough balls in the sugar and cardamom mixture.

  6. Place the dough balls onto a parchment lined baking sheet and bake for 12-15 minutes or until the cookies start to turn a light golden brown colour (Make sure to leave space around each cookie as they can spread quite far while baking).

Cardamom Cookies and milk from above

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