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
Scale
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.
