A delicious spiced cookie that goes well with a cup of tea.  These are best served fresh from the oven so I only bake a few at a time and store the dough in the fridge.  This recipe makes 24 cookies.


2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground green cardamom (6-7 pods*)
1/4 teaspoon ground cinnamon
1/2 teaspoon fresh grated/finely minced ginger
3/4 cup unsalted butter, softened
1 1/4 cup brown sugar
1 teaspoon vanilla
1 egg

*If using whole pods of cardamom, grind them with a spice grinder or motar & pestel without the green outer shell.  (I used the Magic Bullet)


Dry measuring cups
Measuring Spoons
Large mixing bowl
Medium mixing bowl
Electric mixer
Rubber spatula
Parchment paper
Cookie tray

Step 1:

1.  Mix all dry ingredients in a medium bowl and set aside.

2.  In a large bowl, beat butter and sugar with an electric mixture on medium for about 3-5 minutes until well incorporated.  Stop and scrape down the sides of the bowl with a rubber spatula as necessary.  

3.  Add egg, vanilla and ginger to butter mixture and beat again until it's light and fluffy.

Great photos!
Do you have to do anything with the cardamon? I find it hard to believe that the hand mixer would break up the six or seven pods very well. At best I think you'd get some huge pieces of hull and the cookies wouldn't be that consistent.
Sorry, I should've noted either use ground cardamom or throw the pods in a spice grinder first - without the green shell (I used the magic bullet).
I should have added that those cookies look delicious and I'm looking forward to trying them.

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