Coffee Cardamom Sugar Cookies
These delightful Coffee Cardamom Sugar Cookies combine traditional sugar cookie flavors with the exotic spice of cardamom and the richness of espresso, creating a unique and comforting treat for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour High-quality flour like King Arthur recommended for consistent results.
- 1/2 teaspoon baking soda Provides lift to the cookies.
- 1/2 teaspoon baking powder Helps keep texture light.
- 1/4 teaspoon salt Balances the sweetness.
- 1 tablespoon ground cardamom A key flavor component.
- 1/4 cup espresso powder Use a good quality espresso for best flavor.
Wet Ingredients
- 1 cup unsalted butter, softened Should be creamy, not melted; pull from fridge an hour prior to baking.
- 1 cup granulated sugar Adds sweetness and helps achieve lovely cookie edges.
- 1/2 cup brown sugar Dark brown sugar adds a slight molasses flavor.
- 1 large egg Room temperature is best for even mixing.
- 1 teaspoon vanilla extract Use pure vanilla for richest flavor.
- 1/4 cup sugar for rolling Adds a sparkly texture to the exterior.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and ground cardamom. Set aside.
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Beat in the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
- Incorporate the espresso powder into the dough.
Baking
- Roll the dough into small balls (about 1 inch in diameter) and roll them in sugar for a sweet finish.
- Place on a baking sheet lined with parchment paper, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Storage: Maintain in an airtight container at room temperature for up to 1 week. Freezing is an option for longer storage. Dough can be prepared and refrigerated for up to 3 days before baking.