These cardamom coffee cookies bring the classic middle-eastern combination of cardamom and coffee to life. A simple and easy recipe that comes together in just 30 minutes.
If you visit a middle-eastern restaurant you probably would be offered coffee flavored with cardamom. It's very common and very aromatic. These cookies are a celebration of those flavors.
About these cookies
This recipe is very simple and very versatile. A butter-based cookie dough made with both white and brown sugar. The result is a nice combination of crisp on the outside while soft and chewy on the inside.
The coffee flavor is enhanced with the cardamon. So, both compliment each other beautifully. We use all-purpose flour with just a touch of cornstarch for that shortbread texture.
The process itself is simple and easy and gets done in about 30 minutes.
- Prepare cookie dough - 10 minutes
- Chill cookie dough - 10 minutes
- Bake cookies - 10 minutes
Ingredients and substitutes
- Unsalted butter - I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe.
- All-purpose flour - I always use all-purpose flour with great success. You do not need any other flour.
- Cornflour - Adds a crumbly shortbread texture, which I highly recommend.
- Sugar - I've used both white and light brown sugar. White sugar adds a nice crispness while the brown sugar will keep them soft and chewy
- Cardamom - Coffee and cardamom are a classic combination often found in the middle-east. Having said that, you can certainly omit the coffee or replace it with cinnamon.
- Coffee - You have to use instant coffee powder. This is so the coffee melts away into the wet dough. Do not use brewed coffee. It will make the cookies spread too much and the coffee flavor won't be much.
- Vanilla extract - I like using vanilla extract. And yet, it also tends to color the dough. So, if you need a white or plain white dough, add clear vanilla extract or rose essence. Having said that, always use a good quality vanilla extract. I know it's expensive which is why I make my vanilla extract, vanilla bean paste as well as vanilla sugar.
Step by step instructions (save/pin)
- Combine flour, baking powder, salt, and cardamom.
- Cream butter and sugar until light and fluffy.
- Add the egg - combine well.
- Then, add the vanilla and coffee (we add the coffee in the wet mixture so it dissolves) - and combine well.
- Finally, add the flour mixture - combine well.
- Cover and chill in the fridge for 10 minutes while you preheat the oven.
- Preheat the oven at 190 C / 375 F.
- Roll the chilled dough into balls and place on a baking tray.
- Flatten with a fork or your finger.
- Bake in the preheated oven for 10 to 12 minutes until lightly golden.
- Chill on the cookie tray for 5 minutes then transfer to a cooling rack to cool completely.
- These can be stored at room temperature for up to 10 days.
Frequently asked questions
These cardamom coffee sugar cookies will keep in an airtight container for up to 10 days. You can freeze the dough for up to a month or freeze the cookies for up to three months.
These cookies are supposed to spread some.
However, too much butter or sugar in the recipe can lead to cookies spreading. Too much baking powder or baking soda can also make cookies spread too much.
Place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
It is always a good practice to refrigerate cookies while the oven is preheating. Chilling cookie dough helps solidify the butter in the cookies. This helps when baking by preventing them from spreading since chilled dough takes longer to melt compared to room temperature fat.
You can if you want cinnamon flavor too. I think the recipe has just enough, so the cardamom and coffee will complement each other beautifully.
These cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 4 to 5 days before baking.
You can also place the unbaked cookie dough balls in the freezer for up to a month. Bake from frozen. They will take about 12 to 14 minutes
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Description
Ingredients
- ½ cup (113 g) Butter (1 stick) unsalted room temperature
- ¼ cup (50 g) Sugar white
- ¼ cup (55 g) Brown sugar
- 1 Egg large
- 1 ½ cup (190 g) All-purpose flour
- 2 tbsp Cornstarch
- ½ tsp Baking powder
- ¼ tsp Salt
- 1 tsp Cardamom powder
- 2 tbsp Instant coffee powder
- 1 tsp Vanilla extract
Instructions
- Combine flour, baking powder, salt, and cardamom.
- Cream butter and sugar until light and fluffy.
- Add the egg - combine well.
- Then, add the vanilla and coffee (we add the coffee in the wet mixture so it dissolves) - and combine well.
- Finally, add the flour mixture - combine well.
- Cover and chill in the fridge for 10 minutes while you preheat the oven.
- Preheat the oven at 190 C / 375 F.
- Roll the chilled dough into balls and place on a baking tray.
- Flatten with a fork or your finger.
- Bake in the preheated oven for 10 to 12 minutes until light golden.
- Chill on the cookie tray for 5 minutes then transfer to a cooling rack to cool completely.
- These can be stored at room temperature for up to 10 days.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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