Cardamom Sugar Cookies

Sponsored Content

Cardamom Sugar Cookies

These Cardamom Sugar Cookies are buttery and tender, the perfect candidate for your next cookie exchange! The cookie dough is incredibly easy to mix up in a pinch, and there are endless ways to shape and decorate them. Eagle Brand® Sweetened Condensed Milk is added to the dough for a twist on tradition, resulting in an irresistibly soft, delicately sweet cookie. Plus, a hint of cardamom in the dough adds a slight kick to these melt-in-your-mouth cookies. Both simple and delicious, these cookies are the ultimate holiday time-saver. Limited time in the kitchen means more time spent enjoying these cookies with loved ones, and isn’t that what the holidays are all about?

Cardamom Sugar Cookies
 
Makes about 36 cookies
Ingredients
  • 2 cups (454 grams) unsalted butter, cubed
  • 1½ cups (300 grams) granulated sugar, divided
  • 1 (14-ounce) can (396 grams) Eagle Brand Sweetened Condensed Milk
  • 5½ cups (688 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1½ teaspoons (3 grams) ground cardamom
  • 1 teaspoon (3 grams) kosher salt
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1 cup (200 grams) sugar at medium-high speed until smooth, 3 to 4 minutes, stopping to scrape sides of bowl. With mixer on low speed, slowly add sweetened condensed milk, beating until well combined, about 1 minute, stopping to scrape sides of bowl.
  2. In a large bowl, whisk together flour, baking powder, cardamom, and salt. With mixer on low speed, add flour mixture to butter mixture, 1 cup at a time, beating until combined after each addition. Divide dough in half (about 750 grams each). Wrap in plastic wrap, and refrigerate for 1 hour.
  3. Preheat oven to 350°F (180°C). Line 4 rimmed baking sheets with parchment.
  4. Working with 1 disk at a time, divide dough into 40-gram portions. Roll portions into balls, and roll in remaining ½ cup (100 grams) sugar. Working quickly, firmly press dough balls with desired cookie stamp*. Remove excess dough from cookie press as needed. Place about 1 inch apart on prepared pan. Freeze until firm, about 15 minutes. Repeat procedure with remaining dough.
  5. Bake until edges start to turn golden brown, 8 to 10 minutes. Let cool completely on pan.
Notes
*We used Nordic Ware.

 

3 COMMENTS

    • Hi Anne,

      Thank you for your question! We have not tested this recipe with gluten-free flour. However, that’s not to say that it wouldn’t work. If using a recipe that doesn’t specifically call for gluten-free flour, like this one, I’d recommend using a gluten free 1:1 baking flour and substituting according to package directions (typically substituting 1:1 by volume). If you do try them with gluten-free flour, please let us know how it goes!

      Hope this helps, and happy baking!

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.