How to Make Cardamom Cookies

These cardamom cookies have a warm, aromatic, and slightly spicy flavor with a hint of earthiness from the whole wheat flour. The combination of cinnamon, ginger, and black pepper enhances the depth of flavor, while the coconut sugar adds a mild caramelized sweetness. The outer coating of cardamom sugar gives each bite a fragrant, slightly crunchy finish.

Why These Cookies Are Special

✔️ Warm & Comforting – The blend of cardamom, cinnamon, and ginger makes them perfect for cozy moments.
✔️ Great for Digestion – Cardamom and ginger both aid in digestion and have anti-inflammatory properties.
✔️ Naturally Sweetened Option – Using coconut sugar provides a caramel-like depth of flavor and a lower glycemic alternative to white sugar.
✔️ Versatile Dough – Make-ahead friendly, these cookies can be prepped in advance and baked fresh when needed.

These cookies are perfect for pairing with tea or coffee, making them a delightful treat for the holidays or any cozy evening!

How to Make Cardamom Cookies

Ingredients (Makes about 36 cookies)
Cookie Dough
1 cup (227g) unsalted butter, softened
1 cup (200g) coconut sugar (white sugar can be used as a substitute)
2 large eggs, room temperature
1 teaspoon (5ml) vanilla extract
2 cups (240g) whole wheat flour (or white flour if preferred)
½ teaspoon (2.5ml) baking soda
½ teaspoon (2.5ml) ground cinnamon
½ teaspoon (2.5ml) ground ginger
½ teaspoon (2.5ml) ground cardamom
⅛ teaspoon (0.62ml) black pepper
¼ teaspoon (1.25ml) salt
For Rolling
2 tablespoons (24g) coconut sugar
1 teaspoon (5ml) ground cardamom
Instructions
Making the Dough
1️⃣ In a mixing bowl, cream the softened butter and sugar until light and fluffy.
2️⃣ Add the vanilla extract and eggs, mixing well until fully incorporated.
3️⃣ In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cardamom, black pepper, and salt.
4️⃣ Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5️⃣ Cover the bowl with plastic wrap and refrigerate for at least 1 hour. (The dough can be refrigerated for up to 2 days or frozen for longer storage.)

Baking the Cookies
6️⃣ Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
7️⃣ In a small bowl, mix the coconut sugar and ground cardamom for rolling.
8️⃣ Scoop out small portions of dough and roll them into balls using your hands.
9️⃣ Roll each ball in the cardamom sugar mixture and place them on the prepared baking sheet, leaving space between each cookie.
🔟 Bake for 12 minutes, or until the bottoms are lightly browned.
1️⃣1️⃣ Remove from the oven and allow the cookies to cool completely before storing.

Storage
Room Temperature: Store in an airtight container for up to 1 week.
Freezing Dough: The cookie dough can be frozen for up to 3 months. Thaw before rolling and baking.
Freezing Baked Cookies: Store baked cookies in a freezer-safe bag for up to 2 months.

Nutritional Breakdown Per Cookie (Approximate Values)

Calories: 95 kcal
Protein: 1.2g
Fat: 5.5g
Carbohydrates: 11g
Fiber: 0.8g
Sugar: 6g
Sodium: 40mg

Print the Recipe Here