Cardamom Cookies
Servings 2 Dozen
Equipment
- 2 baking trays
- 2 silicone baking mats May use parchment paper
- 1 cooling rack
Ingredients
Wet ingredients
- 8 Tbsp Unsalted butter Softened
- 3/4 Cup Light brown sugar packed
- 1/2 Cup White sugar
- 1 Large Egg
- 1/2 tsp Vanilla extract
- 1 tsp Almond extract
- 1/4 tsp Orange extract
Dry Ingredients
- 1 3/4 Cups All purpose flour
- 2 Tbsp Dry non-fat milk powder
- 1 1/4 tsp Kosher salt
- 1/4 tsp Cinnamon
- 1 tsp Cardamom
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
Instructions
- Begin by mixing (or creaming) your butter and sugars for 5 minutes. This should allow the mixer to combine and lighten in color.
- While this is mixing, put your dry ingredients in a large bowl and mix them together with a whisk or fork.
- Now add the egg and extracts to the butter and sugar and mix for another 3 minutes until it turns into a glossy light yellow color.
- Put the stand mixer on its lowest setting and add one third of your dry ingredients. Mix for ten seconds and repeat two more times. Turn off as soon as you stop seeing dry ingredients.
- Position your oven racks in the middle and preheat to 375°f.
- place your silicone baking mats or parchment paper on your baking tray. Start to portion your dough into 1 1/2 to 2 inch golf balls and line them up on your baking trays. If you have a cookie scoop then obviously just use that. There should be 12 on each tray.
- Once the oven is preheated, (DO NOT PUT THEM IN EARLY!) Place the trays in the oven and set a timer for 10 minutes.
- Remove trays from the oven and, using a spatula, move each cookie to cooling racks. Let cool for 10 minutes.
