Welcome to my newest sweet tooth recipe: Lemon Cardamom Cookies! This recipe features star flavors like freshly ground green cardamom, tangy, buttery lemon curd by Stonewall Kitchen, and more. With more than 300 million results for “cookie recipes” in Google, I wasn’t sure if I really needed to add to the masses. However, one bite of this cookie changed my opinion real quick!
Everyone has their own method of making cookies. For example, some like it crispier, chewier, softer. Baking temperatures vary. Some people chill the dough, some don’t. I’ve tried my share of cookie baking methods, however, the process in this Lemon Cardamom Cookie recipe is my typical method.
Firstly, I love creaming my room-temp butter with a white and light brown sugar ratio until it turns pale. I add in separated eggs for chewiness and fluff. Chilling my dough is essential for me so I can easily scoop the dough. As a result, this also helps it not cook down too fast or get flat. Last, baking at a higher temperature like 400 degrees is the best so I can get that crispy cookie exterior with a soft, chewy center.
Like sweets? You might also like my recipes for Coconut Tahini Chocolate Chip Cookie, The Ultimate Oreo Bundt Cake, and Snickers Pie with Nut Crust. I hope you enjoy making these Lemon Cardamom Cookies! If you have any questions when making this recipe reach out to me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you and answer any questions you might have!
Lemon Cardamom Cookies
- Sugar, 1 1/2 cup
- Light Brown Sugar, 1/4 cup
- Unsalted Butter, 2 sticks, room-temperature
- Lemon Curd, 3 tbsp I'm using Stonewall Kitchen Lemon Curd
- Vanilla Extract, 1 tsp
- Zest of 1 Lemon
- Eggs, 2, separated
- AP Flour, 3 cups
- Green Cardamom, 15-20 pods, ground
- Ginger Powder, 1 tsp
- Corn Starch, 1 tbsp
- Baking Powder, 1/2 tsp
- Baking Soda, 1/2 tsp
- Salt, 1 tsp
Mix the wet ingredients
- In a stand mixer with paddle attachment, cream the softened butter and both sugars until pale and smooth.Add in lemon curd, vanilla, lemon zest, and the eggs then mix until smooth. (I personally like separating the yolk and egg whites then adding them into the dough. Yolks makes it creamy, whites make it airy/fluffy. Supposedly they can achieve these textures better when separated)
Add the dry ingredients
- In a separate bowl, add the remaining dry ingredients and whisk together.Cup by cup, add the flour to the mixer while on a low speed (to avoid a plume of flour making a mess!). Mix just until the cookie dough begins to come together with a crumbly texture. It should be firm, but easy to press into.
Chill the dough then scoop
- Wrap the bowl of cookie dough with plastic and refrigerate for about 30 minutes. You can skip this step, but cold dough is easier for me to control with scooping out and rises down with better control in my opinion, but do you 🙂Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Use a small scoop or spoon and drop 1-2” diameter cookie balls in, leaving about an inch all around so the cookies don’t cook together. Press your finger into the center of each cookie ball. I do this to help prevent the cookie from forming a mound shape.
Bake the cookies
- Bake the cookies for exactly 8-11 minutes max. This will give you a cookie that’s crunchy on the outside and soft/chewy on the inside. Immediately remove the cookies from the oven and let sit on the baking sheet for a minute before transferring to a wire rack to cool completely. That’s it!