Fragrant cardamom cut-out sugar cookies with a thin translucent vanilla-free milk glaze.
The feature to preserve is the shaping: Roll firm dough just under ¼ inch thick. Cut 2½-inch scalloped diamonds or rounds and place 2 inches apart on parchment.
Before mixing, measure without packing the flour. Remove husks and grind only the seeds finely before measuring. Coarse pod fragments are tough and husks dilute the flavor. Ground spice strength varies, so keep the measured amount.
Use the observable baking cues as well as the timer. Whisk glaze sugar and milk smooth. Brush a thin coat on fully cooled cookies and let dry about 1 hour.
Cardamom Sugar Cookies
Per tray: 12–15 minutes · 2 batches, about 12 pieces per 13 × 18-inch half-sheet pan.
Allow about 260 minutes: 25 hands-on, 120 required chilling, 30 baking all batches sequentially, 25 cooling including pan rest, and 60 finishing/set time. Preheat during preparation or final chilling. Extra trays and optional decoration add time.
Kitchen tools you’ll need
- US measuring cups and spoons or kitchen scale
- Mixing bowl and silicone spatula
- Electric mixer
- Rolling pin with ¼-inch guides
- Cookie cutters
- 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
Fragrant cardamom cut-out sugar cookies with a thin translucent vanilla-free milk glaze.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Thin glaze
Instructions
Mixing
- Make the doughCream butter and sugar, mix in egg and vanilla, then add flour whisked with cardamom, salt and nutmeg just until combined.
Thermal management
- Prepare for shapingCover and refrigerate for 120 minutes until firm but workable. Keep unused dough cool between batches.
Shaping
- Shape the batchRoll firm dough just under ¼ inch thick. Cut 2½-inch scalloped diamonds or rounds and place 2 inches apart on parchment.
Baking
- Bake to the right textureHeat a conventional oven to 325°F (163°C). Bake on the center rack for 12–15 minutes, until the edges are set and the centers have lost their wet shine. Keep the tops lightly colored. Use cool pans for later trays.
Cooling
- Cool before servingRest on the pan 5 minutes, then move carefully to a rack. Allow 25 minutes total cooling, including pan rest; the crumb firms as it cools.
Finishing
- Add the finishWhisk glaze sugar and milk smooth. Brush a thin coat on fully cooled cookies and let dry about 1 hour.
Chef’s Science & Pro Tips
Measure freshly ground spice
Remove husks and grind only the seeds finely before measuring. Coarse pod fragments are tough and husks dilute the flavor. Ground spice strength varies, so keep the measured amount.
Shape with purpose
Roll firm dough just under ¼ inch thick. Cut 2½-inch scalloped diamonds or rounds and place 2 inches apart on parchment. Bake similar-sized pieces together.
Serving and texture
Fragrant cardamom cut-out sugar cookies with a thin translucent vanilla-free milk glaze. Let the crumb cool fully before judging texture; pack only once the finish has set.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Freeze cut shapes flat, then bag airtight. Bake from frozen, allowing extra time and checking the center. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw sealed; do not oven-warm the glazed surface. |
Notes
- US measures are shown first; gram weights help avoid packed flour. Spice weights are approximate: use measuring spoons for small quantities. Egg weights exclude shells. Temperatures are for a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
A few helpful answers before you bake.
Can I use whole cardamom pods?
Remove husks and grind only the seeds finely before measuring. Coarse pod fragments are tough and husks dilute the flavor. Ground spice strength varies, so keep the measured amount.
What makes cardamom sugar cookies different?
Fragrant cardamom cut-out sugar cookies with a thin translucent vanilla-free milk glaze. Measure freshly ground spice. Follow the specified technique rather than substituting the shaping method from a different sugar-cookie recipe.
Can I make cardamom sugar cookies ahead?
Prepare with the storage instructions below. Complete the required finish after the base has cooled. Whisk glaze sugar and milk smooth. Brush a thin coat on fully cooled cookies and let dry about 1 hour.
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