Cherry Cardamom Cookies
Delight your taste buds with these irresistible Cherry Cardamom Cookies, a unique twist on classic cookies that will elevate your baking game. These buttery, melt-in-your-mouth cookies are infused with the warm, aromatic flavor of ground cardamom and studded with bursts of sweet-tart dried cherries for a delightful contrast. With a prep time of just 20 minutes, this recipe is perfect for satisfying your cookie cravings with minimal effort. Whether you’re serving them alongside a cup of tea, packaging them up for a holiday gift, or simply indulging in a treat-yourself moment, these cookies strike the perfect balance between comfort and sophistication. Plus, the combination of cardamom and cherries makes them a standout addition to any dessert spread.
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Recipe Information
Ingredients
- 115 grams unsalted butter, softened
- 100 grams granulated sugar
- 50 grams light brown sugar, packed
- 1 unit egg, large
- 1 teaspoon vanilla extract
- 200 grams all-purpose flour
- 1.5 teaspoons ground cardamom
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 100 grams dried cherries, roughly chopped
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using a hand mixer or standing mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract to the bowl and beat until fully incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, ground cardamom, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chopped dried cherries using a spatula, ensuring they are evenly distributed throughout the dough.
Using a small cookie scoop or your hands, portion the dough into 1.5-tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each dough ball slightly with the palm of your hand or the bottom of a glass.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers may still look soft but will set as the cookies cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the cookies once cooled. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 5% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 9.0 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 36 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
