If you’re craving a delightful treat that combines warmth, spice, and crispiness all in one bite, you have to try this Crispy Swedish Cardamom Cookies Recipe. These enchanting cookies offer a perfect balance of aromatic cardamom and cinnamon wrapped in a buttery, crisp texture that simply melts in your mouth. Whether you’re new to Scandinavian baking or a seasoned lover of traditional flavors, this recipe will charm your senses and become a beloved staple in your cookie repertoire.
Ingredients You’ll Need
This Crispy Swedish Cardamom Cookies Recipe calls for simple, pantry-friendly ingredients that each play a crucial role in building that distinctive taste and texture. Every element is thoughtfully chosen to create cookies that are both tender and perfectly crisp, with that signature spiced warmth.
- Butter (1 cup softened): Adds richness and creates a tender crumb with a golden finish.
- Sugar (1/2 cup): Sweetens the dough and helps achieve a crisp edge.
- Egg (1 for dough, 1 to brush): Binds ingredients and adds a glossy golden top when brushed before baking.
- Baking ammonia (1/4 teaspoon): A traditional leavening agent that keeps the cookies thin and crispy.
- Flour (2 1/2 cups): The sturdy base that holds all flavors and textures together.
- Salt (1/2 teaspoon): Enhances sweetness and balances the spices.
- Cinnamon (1 tablespoon): Provides warm, comforting spice that complements cardamom beautifully.
- Cardamom (1 1/2 teaspoons): The star spice—fragrant, slightly citrusy, and absolutely essential for authentic flavor.
How to Make Crispy Swedish Cardamom Cookies Recipe
Step 1: Cream Butter and Sugar
Start by beating the softened butter and sugar together for 2 to 3 minutes until the mixture is light and fluffy. This aeration step is key to achieving a tender texture and ensures the sugar dissolves well for evenly sweetened cookies. Don’t forget to scrape the sides and bottom of your bowl to get everything well combined.
Step 2: Mix the Egg and Baking Ammonia
In a small bowl, lightly beat one egg, then stir in the baking ammonia until it dissolves completely. This mixture will gently leaven your dough, giving the cookies that light yet crispy bite. Add this into your butter mixture and beat until just combined.
Step 3: Combine Dry Ingredients with Dough
Next, layer your flour into the bowl without mixing it yet. Stir in the salt, cinnamon, and cardamom with a small spoon directly into the flour to evenly distribute the spices. Beat the flour mixture into your wet ingredients, but be careful—do not overmix the dough to maintain a delicate crumb.
Step 4: Chill the Dough
Cover your dough and let it chill in the fridge for 2 to 3 hours, or if you prefer, up to 2 to 3 days. This resting period helps the flavors meld together and makes the dough easier to roll out thinly, which is critical for achieving the desired crispiness.
Step 5: Prepare for Baking
When you’re ready to bake, remove the dough from the fridge and let it come to room temperature for a few minutes until workable. Meanwhile, preheat your oven to 350°F and line your baking sheets with parchment paper or silicone mats for easy cleanup.
Step 6: Roll and Cut the Dough
Divide the dough in half and generously flour your work surface. Flatten each half with your hands before using a rolling pin to roll the dough wafer-thin—about 1/8 inch thick is perfect. Use a 2-inch biscuit cutter to cut out rounds, then carefully transfer them to your baking sheets using a spatula. Since these cookies don’t rise much, you can place them fairly close together.
Step 7: Brush with Egg Wash and Bake
Lightly beat the second egg and brush a generous layer over each cookie. This step gives the cookies their beautiful glossy finish and aids in browning. Bake for 8 to 10 minutes, or until the edges turn a lovely light brown. Keep a close eye on them to avoid burning, and get ready for that amazing aroma to fill your kitchen.
How to Serve Crispy Swedish Cardamom Cookies Recipe
Garnishes
Simple is best when garnishing these cookies. A light dusting of powdered sugar adds a touch of elegance and sweetness without overpowering the cardamom flavor. For a festive touch, try sprinkling finely chopped almonds or pearl sugar on top before baking for extra crunch and visual appeal.
Side Dishes
These crispy cookies are a dream companion to a hot cup of coffee, tea, or even a glass of cold milk. Their warm spice profile pairs especially well with chai or a rich espresso, making your snack time feel like a cozy Scandinavian café moment wherever you are.
Creative Ways to Present
For a charming touch, stack these cookies with layers of whipped cream and lingonberry jam for a homemade Swedish dessert parfait. Alternatively, serve the cookies on a wooden board alongside fresh fruit and cheese for a rustic and inviting snack platter that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Once baked, store your Crispy Swedish Cardamom Cookies in an airtight container at room temperature to keep their crispness intact. They will stay fresh and delicious for up to one week, making them a wonderful treat to enjoy throughout the week.
Freezing
If you want to make these cookies well in advance, the dough freezes beautifully. Wrap it tightly in plastic wrap and foil before freezing for up to three months. When you’re ready, simply thaw in the fridge overnight and proceed to roll and bake as usual.
Reheating
To refresh stored cookies, pop them into a 300°F oven for 5 minutes to revive their crisp texture. Avoid microwaving as that will make them soggy. This simple step will make your cookies feel just-baked and fresh every time.
FAQs
Can I substitute baking ammonia if I don’t have it?
Yes, baking ammonia is traditional in this recipe and contributes to the crisp texture, but you can substitute with baking powder. Keep in mind the texture and flavor may be slightly different, leaning toward a softer cookie.
Why is the dough chilled for so long?
Chilling the dough helps develop flavor by allowing the spices to infuse the butter and flour thoroughly. It also firms up the dough, making it easier to roll into the very thin sheets needed for these crisp cookies.
Can I use a different spice instead of cardamom?
While cardamom is the star flavor here, you can experiment with spices like nutmeg or ginger for a unique twist. However, this will change the classic taste that makes this Crispy Swedish Cardamom Cookies Recipe so special.
How thin should I roll the dough?
The dough should be rolled to about 1/8 inch thick. This thinness ensures the cookies bake quickly and achieve that iconic crispness without becoming tough.
Can I add nuts or dried fruit to the dough?
Adding mix-ins isn’t traditional for this recipe, but you can finely chop nuts like almonds or hazelnuts and incorporate a small amount into the dough for added texture. Dried fruit may add moisture, which could affect crispness, so use sparingly if at all.
Final Thoughts
I hope you’re as inspired as I am to bring this Crispy Swedish Cardamom Cookies Recipe into your kitchen. These cookies embody the cozy spirit of Swedish baking with every bite offering a warm, spicy hug. Whether you’re baking for yourself, family, or friends, this recipe is sure to become a cherished favorite that keeps you coming back for just one more cookie.
Print
Crispy Swedish Cardamom Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling time of 2-3 hours)
- Yield: 50 cookies
- Category: Cookie
- Method: Baking
- Cuisine: Swedish
Description
These Crispy Swedish Cardamom Cookies offer a delightful combination of warm spices and a delicate crunch. Traditionally prepared with fragrant cardamom and cinnamon, these thin, buttery cookies are perfect for enjoying with a cup of coffee or tea. Lightly brushed with egg before baking, they develop a beautiful golden edge while maintaining a crisp texture.
Ingredients
Cookie Dough
- 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
For Brushing
- 1 egg (lightly beaten to brush on cookies)
Instructions
- Prepare the Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and sugar together for 2-3 minutes until light and fluffy, making sure to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Add Egg and Baking Ammonia: Beat one egg in a small bowl, then stir in the baking ammonia until dissolved. Add this mixture to the butter and sugar and beat until fully combined.
- Incorporate Dry Ingredients: Add the flour to the mixing bowl but don’t mix it in right away. Mix the salt, cinnamon, and cardamom into the flour with a small spoon, then gradually beat the seasoned flour into the dough until just combined, being careful not to overmix.
- Chill the Dough: Cover the dough and refrigerate for 2 to 3 hours to firm up. Alternatively, the dough can be refrigerated for up to 2-3 days if prepared ahead of time.
- Prepare for Rolling: When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for a few minutes until workable.
- Preheat and Line Baking Sheets: Preheat the oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper or silicone mats to prevent sticking.
- Divide and Flour Surface: Split the chilled dough in half. Lightly flour a clean work surface to avoid sticking during rolling.
- Roll Out the Dough: Using your hands, flatten one portion of dough, then roll it out with a rolling pin to about 1/8-inch thickness for a thin, crispy texture.
- Cut Cookie Shapes: Use a 2-inch biscuit cutter to cut out cookie rounds. Transfer the shaped cookies carefully onto the prepared baking sheets using a spatula, placing them close together as they do not rise much.
- Re-roll Scraps: Gather the scraps, re-flour the surface if needed, roll out again, and cut more cookies until all dough is used. Repeat with the second half of the dough.
- Brush with Egg: Lightly beat the remaining egg and generously brush the tops of each cookie with the egg wash to enhance browning and shine.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are lightly browned and crisp. Remove from oven and cool on baking sheets briefly before transferring to a wire rack to cool completely.
Notes
- Baking ammonia is a traditional leavening agent for crisp cookies; if unavailable, you can substitute with 1 teaspoon baking powder but texture may slightly differ.
- Chilling the dough is important to achieve the thin and crispy texture typical of these cookies.
- Use parchment paper or silicone mats to prevent cookies from sticking and to make cleanup easier.
- Cookies should be rolled very thin (about 1/8 inch) for the right crispness.
- These cookies do not rise much, so they can be placed close together on the baking sheet.
