Crispy Swedish Cardamom Cookies

4.58 from 7 votes

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!

Prep Time15

Cook Time10

Chill Time2

Total Time2 25

Course: Dessert

Cuisine: Swedish

Servings: Cookies

Calories: 66kcal

Author: The Food Charlatan

Ingredients

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

Instructions

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.

Notes

You can see in the photo above that the original recipe was twice this amount, which would make about 100 cookies. Perfect for Christmas cookie plates!

Recipe from Eric's great-grandmother Prudy

Nutrition

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