Cardamom Honey Cut Out Cookies
Makes about 36 cookies
  • ½ cup (113 grams) unsalted butter, softened
  • ⅓ cup (67 grams) granulated sugar
  • 1 large egg yolk (19 grams)
  • 2 tablespoons (42 grams) honey
  • ¾ teaspoon (3 grams) vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • ¾ teaspoon (1.5 grams) ground cardamom
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking soda
  • Vanilla-Almond Royal Icing (recipe follows)
  • Garnish: nonpareils
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolk, honey, and vanilla, beating until well combined.
  2. In a medium bowl, whisk together flour, cardamom, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough in half, and shape into disks. Wrap in plastic wrap, and refrigerate for 1 hour.
  3. Preheat oven to 350°F (180°C). Line sheets with parchment paper.
  4. Working with one disk at a time, roll dough to ¼-inch thickness on a lightly floured surface. Using desired 2½-inch holiday cutters, cut dough, rerolling scraps as necessary. Place on prepared pans. Freeze for 15 minutes.
  5. Bake until lightly golden, 8 to 10 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Decorate as desired with Vanilla-Almond Royal Icing. Garnish with nonpareils, if desired. Let dry completely. Store in airtight containers for up to 1 week.
Recipe by Bake from Scratch at