Crispy Swedish Cardamom Cookies
Swedish cardamom cookies that are ultra buttery and crispy-crunchy, yet still light and airy. There is cinnamon in the recipe but cardamom is the star flavor. These are a family classic that we make every year. Perfect with milk, hot chocolate, or coffee!
Foto: The Food Charlatan — The Food CharlatanIngredients
- 1 cup butter (softened (2 sticks))
- 1/2 cup sugar
- 1 egg
- 1/4 teaspoon baking ammonia (baker's ammonia)
- 2 & 1/2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1 & 1/2 teaspoons cardamom
- 1 egg (to brush the cookies with)
Steps
In a large bowl or stand mixer, beat the butter and sugar together for 2-3 minutes, until light and fluffy. Make sure you scrape the sides and bottom of the bowl.
In a small bowl, beat 1 egg. Add the baking ammonia and stir to dissolve. Add the mixture to the butter and beat.
Add the flour to the bowl but don't mix it in. Use a small spoon to stir the salt, cinnamon, and cardamom into the flour. Beat the flour into the dough. Don't over mix.
Chill the dough for 2-3 hours (or you can leave it in the fridge for 2-3 days).
When you are ready to bake the cookies, let the dough sit on the counter for a few minutes until it is workable.
Preheat the oven to 350 degrees F. Line 2-3 baking sheets with parchment paper or silicone baking mats.
Split the dough in half. Sprinkle flour onto a work surface.
Use your hands to flatten the dough, then use a rolling pin to roll the dough out very thin, about 1/8 inch.
Use a 2-inch biscuit cutter to shape the cookies. Use a spatula to transfer the rounds to the prepared baking sheets. They do not rise much at all, so you can fit them pretty close together.
Keep re-rolling the scraps until it's gone. Repeat with the other half of the dough.
In a small bowl, lightly beat 1 egg. Use a pastry brush to brush the top of each cookie. Don't be shy; use a lot. See photos.
Bake the cookies at 350 for 8-10 minutes. They should be lightly browned on the edges.
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