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Brown Sugar & Cardamom Stamped Shortbread Cookies

4.7 based on 6 reviews

PREP: 10 MINUTES

COOK: 11 MINUTES

SERVINGS: 20 - 24 SERVINGS

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Ingredients

  • cookie dough:
  • 1 cup salted butter, room temperature
  • 1/2 cup dark brown sugar, packed
  • 1/2 tsp ground cardamom
  • 21/4 cups all-purpose flour
  • cardamom sugar mixture:
  • 1/4 cup white sugar
  • 1/2 tsp cardamom

Directions

Preheat oven to 350°F. In a stand mixer, cream together brown sugar and butter for about 1 minute. In a separate bowl, mix cardamom and flour. Slowly incorporate flour mixture into dough. Cover and refrigerate dough for about an hour. When ready, roll dough into 1” balls and roll in cardamom sugar mixture. Place them 2” apart on a baking sheet. Press down on dough balls with cookie stamps, slightly rocking each stamp to release designs. Bake cookies for 11–13 minutes until golden and allow to cool on a cooling grid. Repeat with remaining dough.

Read Recipe Reviews

    Very easy recipe, few ingredients, and quick to make. These cookies turned out delicious. I made them using my hand held Kitchen Aid mixer, creaming the butter and sugar for about two minutes on medium speed. After adding the flour, I continued to mix for about five minutes and the mixture was still crumbly. I added one teaspoon of vanilla and continued mixing until obtaining a workable dough. After refrigerating the cookies for one hour, I used an ice cream scoop to make them all the same size, rolled them in the sugar/cardamom mixture and froze them. They were delicious fresh out of the oven.

    I altered this recipe because I did not have cardamom on hand. I added 1 teaspoon of vanilla and 1 teaspoon of almond extract to the creamed butter-sugar mixture. Then added flour. These are delicious holiday cookies and look beautiful with the cookie stamp.

    Lovely recipe, although rolling the ball in sugar made it difficult to release the cookie stamp (because the ball wouldn’t adhere to the baking sheet). What worked better for me was dipping my stamp in the sugar and cardamom mixture prior to stamping.

    I have not a batch of these without getting compliments on how delicious they are. The cardamon is a perfect addition to give it a hint of something special. I do think making sure the dough is well chilled and brushing a little bit of non-stick backing spray on the stamps helps a lot so the dough does not stick to the stamps.

    My sister-in-law brought these cookies to our family holiday dinner – so good! Cardamom is a nice, unique change from the standard spice combinations. She says the dough comes together super easy, too. Good thing for me, one of my gifts this Christmas was a set of cookie stamps.

    Absolutely delicious cookies. When they’re nicely browned they have a nice bite/crumble like shortbread. Cardamom gives a nice subtle taste more festive than just a plain shortbread. Great with coffee or Earl Grey tea. I will be making these again. Thank you for the recipe.

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