These frosted cardamom cookies are soft, warmly spiced, and topped with a cardamom-cinnamon frosting that is so darn good they’re hard to stop eating! The combination of cardamom and cinnamon in this recipe creates an amazing warm flavor that’s both exotic and comforting at the same time, making these cookies taste like a cozy hug in cookie form.
My mom and I have been doing an annual Christmas cookie baking marathon together for over 20 years, and it’s become a favorite holiday tradition that gives us an excuse to spend time together in the kitchen. We typically make at least a dozen different kinds of cookies, including a variety of family favorites and new cookie flavors we haven’t tried before.
Being from Minnesota, I grew up around a lot of Scandinavian culture and friends with that heritage. Cardamom is popular in Indian, Middle Eastern, and Scandinavian cuisines (isn’t that kind of fun?!), so these cookies truly taste like home to me. Like our pistachio shortbread cookies, my mom and I first tried this recipe when it was published as one of the winning recipes in the Minnesota Star Tribune’s Cookie Contest. We loved these instantly, and they’ve become a “must bake” recipe in our holiday bake-a-thon ever since. As my family tends to do… we’ve tinkered with this recipe over the years, and this is the version we make over and over again.
If you’re like me and trying new cookie recipes is one of your favorite things to do, this fun recipe for cardamom cookies is a must try!
You’ll Love This Cardamom Cookies Recipe!
Unique, warm flavor. The combination of cardamom and cinnamon creates an exotic yet comforting flavor profile that’s different from your typical spice cookie (but just as delicious!).
Soft and tender texture. These cookies stay wonderfully soft thanks to the right balance of ingredients, making them melt-in-your-mouth good.
Make-ahead friendly. You can bake these cookies ahead of time and freeze them, making this recipe a great option for holiday cookie planning or upcoming cookie exchanges.
Ingredients for Recipe for Cardamom Cookies
For the Cookies:
- Salted butter. Adds rich flavor and lends to the tender, soft texture.
- Granulated sugar. Sweetens the cookies and also contributes to the soft, tender crumb when creamed with the butter.
- Large egg. Binds everything together and adds moisture and richness to keep the cookies soft and chewy.
- Baking soda. Used as our leaving agent, it provides just the right amount of lift to keep the cookies soft without making them too puffy or cake-like.
- Salt. Balances out the sweetness and enhances all of the other flavors.
- Ground cardamom. The star spice that gives these cookies their distinctive, warm, slightly floral flavor.
- Ground cinnamon. Balances and complements the cardamom beautifully, adding warmth and familiarity to the flavor profile.
- All-purpose flour. Forms the structure of the cookies, creating that tender bite when combined with the other ingredients.
For the Frosting:
- Salted butter. Creates a rich, creamy base for the frosting.
- Vanilla extract. Adds depth and enhances all the other flavors.
- Milk. Helps achieve the right consistency for spreading or drizzling, depending on your preference.
- Ground cardamom. Echoes the cookie flavor and makes the frosting taste cohesive with the cookies underneath.
- Ground cinnamon. Adds warmth and complements the cardamom in the frosting just like it does in the cookies.
- Powdered sugar. Sweetens the frosting and gives it that smooth, creamy texture that sets up nicely on the cookies.
All ingredient measurements as well as the full recipe can be found in the recipe card at the bottom of the page.
Helpful Equipment
You’ll need cookie sheets for baking (I love my Nordic Ware ones and highly recommend them!) and wire cooling racks for cooling the cookies completely before frosting. I like to use a small cookie scoop to help me portion out the cookies so they’re all the same size and bake uniformly.
How to Make Cardamom Cookie Recipe
Preheat the oven to 350°F. Option to line cookie sheets with parchment paper if desired (for easier clean up), and set aside.
Cream together the butter and sugar on medium-high speed until light, fluffy, and pale yellow (about 3 minute). You can use a stand mixer with paddle attachment or a large mixing bowl and electric hand mixer.
Add the egg and beat to combine.
Reduce the speed to low, and slowly add the dry ingredients.
Mix until JUST combined.
Shape the dough into balls (I like to use a small cookie scoop to do this!) and place them 2” apart on the baking sheets.
Gently press the dough balls with the bottom of a glass to flatten (greasing the bottom of the glass helps, or just use your butter wrapper in between like I did!).
Bake until lightly browned (about 9-12 minutes).
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
When the cookies are cooled, prepare the cardamom frosting. In a large bowl, beat the butter and vanilla extract together on medium-high speed until fluffy (about 1 minute). Add the milk and spices and beat to combine.
Reduce the speed to low and slowly add in the powdered sugar until the desired consistency is reached (you’ll use less for if you’d like a thinner drizzle style, you’ll use more to make a firmer frosting to spread on).
Spread frosting onto the cookies.
Allow the frosting to set up before storing.
Cardamom Frosting Variation Ideas
- Orange cardamom. Add orange zest to both the cookie dough and frosting for a bright, citrusy twist that pairs beautifully with cardamom.
- Rose cardamom. If you enjoy floral flavors, try adding a tiny bit of rose water to the frosting for a lovely note that complements the cardamom nicely. Just be careful and start with a few drops, rose water can become overpowering very quickly!
- Replace the cardamom frosting with an alternative. If desired, these cookies can be drizzled or dipped in melted chocolate, or topped with a simple powder sugar glaze flavored with vanilla or lemon.
Expert Tips for Making Cardamom Cookies
Don’t overbake your cookies. To ensure you get a soft, chewy cookie, be sure to take these out of the oven when the cookies are just set (they may look a little soft on top when you take them out). They’ll continue cooking slightly on the hot pan.
Measure cardamom carefully. Cardamom can become overpowering, so be sure to measure carefully and stick to the recipe amounts as a starting point. Once you’ve tried the cardamom levels as written, you can adjust the amount used (more or less) to meet your personal preferences.
Let cookies cool completely before frosting. Frosting warm cookies will cause the frosting to melt and slide off, so patience is key here.
Adjust frosting consistency to your preference. Adding more milk can help create a thinner, icing-like consistency. Using more powdered sugar can help create a thicker frosting that holds its shape.
How to Store Cardamom Cookies Recipe
Make sure the frosting is completely set before storing. Then transfer to an airtight container, placing a sheet of parchment or wax paper between each layer of cookies to help prevent sticking, and store at room temperature for up to one week.
For longer storage, you can freeze for up to 3 months. Be sure the cookies are completely cooled and set cookies before placing into freezer-safe containers and placed into your freezer. When you’re ready to enjoy your cardamom cookies, simply thaw them at room temperature for 30-45 minutes before serving.
Cardamom Cookies Recipe FAQs
Cardamom has a warm, slightly sweet, and floral flavor with hints of citrus and mint. It’s could be described as aromatic and exotic, especially when paired with cinnamon like in this recipe. If you’ve never tried it before, think of it as a more complex, sophisticated cousin to cinnamon.
You can find ground cardamom in the spice aisle of most grocery stores, though it can be a bit pricey (it’s one of the more expensive spices). If desired, you can also look for whole cardamom pods and grind them yourself (some say this will give you the freshest flavor), but pre-ground works great in this recipe too.
Yes! They are enjoyable on their own, can be drizzled or dipped in melted chocolate, or topped with a simple glaze flavored with vanilla or lemon.
Love These? Try One of These Easy Cookie Recipes Next!
Frosted Cardamom Cookies
Ingredients
For the Cookies
- ½ Cup salted butter, softened
- 1 Cup granulated sugar
- 1 large egg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1 + ½ Cups all-purpose flour
For the Frosting
- 4 Tablespoons salted butter, softened
- 1 teaspoon vanilla extract
- ⅓ Cup milk (we use 2% or whole dairy milk)
- ½ teaspoon cardamom
- ½ teaspoon cinnamon
- 3 + ½ Cups powdered sugar
Instructions
- Preheat the oven to 350°F. Option to line cookie sheets with parchment paper (for easier clean up), and set aside.
- In the bowl of a stand mixer with a paddle attachment (or using a large mixing bowl and an electric hand mixer), cream together the butter and sugar on medium-high speed until light, fluffy, and pale yellow (about 3 minute).½ Cup salted butter, softened1 Cup granulated sugar
- Add the egg and beat to combine.1 large egg
- Reduce the speed to low, and slowly add the dry ingredients, mixing until just combined.½ teaspoon baking soda1 teaspoon cardamom1 teaspoon cinnamon1 + ½ Cups all-purpose flour¼ teaspoon salt
- Shape the dough into balls (I like to use a small cookie scoop to do this!) and place them 2” apart on the baking sheets. Gently press the dough balls with the bottom of a glass to flatten.
- Bake until lightly browned (about 9-12 minutes).
- Cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
- When the cookies are cooled, prepare the cardamom frosting. In a large bowl, beat the butter and vanilla extract together on medium-high speed until fluffy (about 1 minute).4 Tablespoons salted butter, softened1 teaspoon vanilla extract
- Add the milk and spices and beat to combine.⅓ Cup milk½ teaspoon cardamom½ teaspoon cinnamon
- Reduce the speed to low and slowly add in the powdered sugar until the desired consistency is reached (more runny if you’d like to drizzle on like an icing, a little firmer to spread like a frosting).3 + ½ Cups powdered sugar
- Spread frosting onto the cookies and allow to set before storing.
Video
Notes
- Orange cardamom. Add orange zest to both the dough and frosting for a bright, citrusy twist that pairs beautifully with cardamom.
- Rose cardamom. If you enjoy floral flavors, try adding a tiny bit of rose water to the frosting. Start with just a few drops as rose water can become overpowering very quickly!
- Replace the cardamom frosting with an alternative. If desired, these cookies can be drizzled or dipped in melted chocolate, or topped with a simple powder sugar glaze flavored with vanilla or lemon.
David says
We’ve been making these for years. Always a family favorite!!
Meredith says
Glad you love these as much as I do 🙂
Vivienne says
One of the best cardamom recipes ever! Love the orange twist too. I freeze them without frosting…frost just before serving after they are thawed out.
Meredith says
Great tips, thanks Vivienne!!
Meredith says
A long time family favorite that is a must bake every holiday season!