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Coffee Cardamom Sugar Cookies

These delightful cookies blend the rich flavors of coffee and cardamom, creating a unique and charming treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour You could substitute half with whole wheat flour for extra fiber.
  • 1/2 teaspoon baking soda This will help your cookies rise to perfection.
  • 1/4 teaspoon salt To enhance the sweetness and flavor of the cookie.
  • 1 teaspoon ground cardamom This unique spice adds warmth and aromatic flavor.
Wet Ingredients
  • 1 cup unsalted butter, softened Make sure it’s at room temperature for easy creaming.
  • 1 cup granulated sugar The sweetener that forms the backbone of your cookie dough.
  • 1/2 cup brown sugar It adds moisture and a slight caramel flavor.
  • 1 large egg To bind the ingredients together.
  • 2 tablespoons brewed espresso or coffee Use a strong brew to impart a rich coffee flavor.
  • 1 teaspoon vanilla extract Because every cookie deserves a touch of vanilla!
For Rolling
  • 1/4 cup granulated sugar For that sweet, crunchy exterior.
  • 1 teaspoon ground cardamom To echo the flavors inside.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, salt, and cardamom until well combined.
  3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
  4. Beat in the egg, espresso, and vanilla extract until everything is well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. In a small bowl, combine the sugar and ground cardamom for rolling.
Baking
  1. Scoop tablespoons of dough, roll them into balls, and coat them in the sugar-cardamom mixture.
  2. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  3. Bake for 10-12 minutes or until the edges are golden brown.
  4. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For chewier cookies, remove them slightly underdone and let them rest on the baking sheet. Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.