In a bowl, combine flour, baking powder, salt, cornstarch, and cardamom. Set aside
In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. (In the video I am using a hand mixer so you can see better)
Add the egg, vanilla extract, and coffee. Tip - we add the coffee to the wet mixture so it dissolves and blends easily.
Finally, add the flour mixture - combine well.
Wrap the dough with plastic wrap and chill in the fridge for 10 minutes while you preheat the oven.Tip - letting the dough chill will prevent them from spreading too much.
Preheat the oven at 190 C / 375 F.
Take about 2 tablespoon amount of cookie dough and roll it into balls. Place it on a baking tray and flatten with a fork.
Bake in the preheated oven for 10 to 12 minutes until light golden.
Chill on the baking 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.
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