Browned Butter Cardamom Cookies

easy and delicious!

Posted December 20, 2015 by Margaret

My granddaughter is very picky and she loves these melt in your mouth cookies.

Posted December 06, 2014 by Pandora

Heavenly! I love cardamom and was looking for a cookie to make during the holidays. I came across this one and was intrigued by the brown butter ingredient. I thought I'd make them today as a trial for holiday baking and I'm so glad I did! These will be perfect to put in decorative cookie boxes as gifts. Thanks for posting it.

Posted November 01, 2014 by Leisa

This cookie was well-received even among Indians and Persians for whom cardamom cookies are old hat. I highly recommend using fresh-ground cardamom seed. It is much more aromatic.

Posted December 06, 2013 by Stephen

Try

Posted August 28, 2013 by lori

Delicious cookie! I'm so glad I tried these. My 2 year old didn't like them though. I added an extra 1/4 tsp. of cardamom to the dough. I also added a dash of cardamom to the powdered sugar. I will definitely make these again.

Posted January 07, 2013 by Mary Blackledge Corroo

This recipe is amazing! The only thing is.....its not very Cardamom-y. I would absolutely add more. I will be keeping this recipe on hand for sure!

Posted December 05, 2012 by brittany

This novel approach is excellent. I have a member of the household who can't eat nuts and these remind me of the Greek kourambiedes. I kept upping the cardamom and decided 1.5 teaspoons was right for us. Making more today...the others are all gone.

Posted December 23, 2011 by Rose Marie

Wish we could give this cookie more than 5 stars!! Very easy recipe and the combination of browned butter and cardamom is out of this world.

Posted December 13, 2011 by brian b.

I love this recipe! I use it every year at our Annual Lone Star Christmas Open House where we serve over 1100+ folks. They love it as well and demand (in a nice way) to have more on the table as soon as the plate is empty!

Posted November 20, 2011 by CC

Tried these prior to a Cookie Exchange -- these will be my contribution! So light and tender! Mine needed to cool over a minute before they could be rolled in powdered sugar. Nice change of pace from the usual Tea Cakes.

Posted November 16, 2011 by Katie

I made these today and they rock! Used 3/4 tsp in mix , also did a little taste test and added cardamom to powdered sugar, can't stop eating.......

Posted February 01, 2011 by cindy

I baked these for Christmas and they were wonderful! The taste was uniquely delicious, the cookies looked very pretty on the cookie tray, and my house smelled delightful for hours! I will definitely be making these again!

Posted December 28, 2010 by Anonymous

WOW! What a delicious cookie. So different than the typical butter cookie. I am baking them right now and the house smells wonderful. They were simple to make. I was a little nervous about browning the butter, but keep watching it and you will do just fine! YUMMY!

Posted December 15, 2010 by Kelly S.

Excellent cookie. I increased the cardamom i the cookie to 3/4 teaspoon and mixed 1 teaspoon cardamom into the powdered sugar when I rolled the cookies. Beautiful aroma and great depth of flavor. The sweet butter and savory cardamom sing on your tongue.

Posted November 30, 2010 by maziej

My kids and I love this recipe - my first time using both cardamom and browned butter. I was brave and used 3/4 tsp. ground cardamom. The cookies are delicious and melt in your mouth. Thanks to Liz for the helpful step by step directions! I am flash freezing some of the dough shaped in balls, then will bag them up and take them out to bake them as needed.

Posted December 20, 2009 by Cynthia

This cookie is so easy yet so unique. Browning the butter and using cardamom create a flavor combination that is out-of-this-world good. They're like Russian tea cakes but lots lighter and with little crystally bits of browned butter for an amazing melt-in-your-mouth texture. A favorite of my whole family.

Posted November 12, 2009 by Liz

This recipe is amazing. Being Scandinavian, I love cardamom, oh and butter, can't forget butter! Browning the butter and letting it sit overnight was the tastiest. The browned granules added such crunch. I also used whole wheat flour, which always justifies eating baking! I increased the amount of cardamom, and didn't add vanilla in the second and subsequent bakings, and believe me the requests were flying in. Everyone in my family, friends and work rec'd these in their Christmas baking baskets!! Thank you, the flavours tantalize the tastebuds! Skal Crystal N.

Posted January 20, 2009 by Crystal

There is not much cardamon flavor to these cookies. They also lost crispness after placement in lidded container. They are easy to make and do not require refrigeration before forming dough balls.

Posted December 17, 2008 by Linda