This post may contain affiliate links. Please read our full Disclosure Policy.
This Cardamom Cookie recipe is warm, spicy, and full of Christmas nostalgia. Easy to make, beautifully iced, and perfect for holiday baking and gifting!
Have you ever tried a Cardamom Cookie before? Oh my goodness… if not, you’re in for such a festive treat! Every December, I reach for the flavours that make Christmas feel nostalgic — warm spices, glowing lights, and a kitchen filled with that cozy aroma we all love. And these Cardamom Cookies? They might just be the best cookie ever. Spicy, sweet, buttery, and totally magical.
If you enjoy simple, old-fashioned holiday baking like my Cinnamon Star Bread or Gingerbread Mug Huggers, then this recipe is going to be a new favourite for sure.
Before You Begin
I always want holiday baking to feel relaxed and enjoyable — not rushed and stressful. Before you start your Cardamom Cookie recipe, here are a few things I like to do:
- Chill the dough. Cold dough keeps its beautiful shape when baking.
- Use fresh spices. Cardamom loses its potency quickly — fresh makes a huge difference.
- An embossed rolling pin is magic. It turns these into the prettiest cookies!
- Turn on some Christmas music. It always makes the kitchen feel festive.
- Prep cooling racks and parchment paper. It keeps everything moving smoothly.
Can Cardamom Be Used in Baking?
Absolutely — cardamom is one of the most underrated baking spices. Traditionally used in Middle Eastern and Indian cuisine, it brings warmth and depth to sweet treats like buns, breads, and of course… the perfect Cardamom Cookie.
I like to think of it as cinnamon’s sophisticated cousin — cozy, fragrant, and instantly “holiday.” You can even stir a pinch into your morning coffee for a seasonal twist.
If you love the Scandinavian vibes of Dried Orange Slices, Dried Apple Slices, or Minimal Christmas Tree Decor, cardamom fits right in with that simple, natural holiday aesthetic.
Ingredients
For the Cookies
- 6 tbsp butter
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 ¼ cups flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 tsp cardamom
- ½ tsp nutmeg
- ¼ tsp cinnamon
For the Spiced Icing
- 2 egg whites
- 2–4 cups icing sugar (depending on preferred thickness)
- ½ tbsp vanilla
- ½ tsp cardamom
- ¼ tsp nutmeg
How to Make Cardamom Cookies
- Beat together the butter, sugar, egg, and vanilla until smooth and creamy.
- Add all dry ingredients and mix again until combined.
- Chill your dough for 2 hours — don’t skip this part!
- Preheat oven to 350°F.
- Roll dough on a floured surface to about ½ inch thick.
- Optional but stunning: Roll an embossed rolling pin over the dough.
- Cut shapes using cookie cutters and line them on a parchment-lined baking sheet.
- Bake for 5–10 minutes, until lightly golden.
- Cool completely before icing.
Deb’s Tips
Here are a few little things I’ve learned after making this Cardamom Cookie recipe year after year:
- Use freshly ground cardamom — it makes a noticeable difference in flavour.
- Don’t overbake. Pull them out when the edges just start to turn.
- Royal icing sets beautifully. The spiced icing dries with a smooth, slightly shiny finish.
- Make a double batch. One batch is never enough for cookie tins, gifting, and snacking!
- Add dried orange slices to your cookie platters. They pair so well and add that Scandinavian touch — see my full guide on Dried Orange Slices.
How to Store Cardamom Cookies
These cookies store beautifully!
- Room temperature:
Store in an airtight container for up to 5–6 days. - Refrigerator:
Keeps well for up to 2 weeks. - Freezer (un-iced):
Freeze the cookies for up to 3 months. Add icing after thawing. - Freezer (iced):
Freeze in layers separated by parchment for up to 2 months.
They’re wonderful for gifting and even better for making ahead of time before the holiday rush begins.
Your Questions
Yes! The dough can be stored in the fridge for 48 hours or frozen for up to 3 months.
You can adjust the nutmeg and cinnamon, but keep the cardamom, it’s the star of the recipe.
It’s similar but has a more floral, citrusy warmth, perfect in a holiday cookie.
More Seasonal Baking You’ll Love
- Cinnamon Raisin Bread (Dutch Oven)
- Cinnamon Swirl Rhubarb Bread
- Linzer Tart Cookie Recipe
- White Chocolate Raspberry Scones
want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from B Vintage Style.
Ingredients
Cookies
- 6 tbsp butter
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cups flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp cardamom
- ½ tsp nutmeg
- ½ tsp cinnamon
Spiced Icing
- 2 egg whites
- 2–4 cups icing sugar
- ½ tbsp vanilla
- ½ tsp cardamom
- ½ tsp nutmeg
Instructions
- In a mixing bowl, beat butter, sugar, egg, and vanilla until smooth.
- Add flour, baking powder, salt, cardamom, nutmeg, and cinnamon. Mix to combine.
- Chill the dough for 2 hours.
- After chilling, Preheat oven to 350°F.
- Roll chilled dough on a floured surface to ½ inch thickness.
- Use an embossed rolling pin if desired. Cut shapes using cookie cutters and place on parchment-lined pans.
- Bake for 5- 10 minutes or until lightly browned.
- Cool completely.
- Prepare icing: beat egg whites to soft peaks, add icing sugar until smooth, then add vanilla, cardamom, and nutmeg.
- Ice cookies once fully cooled.
Video
Notes
Deb’s Tips
- Use fresh cardamom for the best flavour. Ground cardamom loses its strength quickly, so if you can, choose freshly opened pods and grind them yourself. It gives the Cardamom Cookie a deeper, more fragrant flavour.
- Chill the dough for a full two hours. This helps the cookies keep their shape, prevents spreading, and makes the dough easier to work with — especially if you’re using an embossed rolling pin for decorative tops.
- Don’t overbake! These cookies are meant to stay soft with lightly golden edges. Pull them out as soon as the bottoms begin to turn colour.
- Embossed rolling pins make them gorgeous. If you want that Scandinavian pattern on top, lightly flour both your dough and the pin before rolling to prevent sticking.
- Icing consistency matters. Add icing sugar slowly until the icing is smooth but still holds its shape. If you want to pipe details, go a little thicker. For spreading, leave it slightly softer.
- Bake ahead and freeze. This recipe freezes beautifully. Freeze the cookies un-iced for up to 3 months. Ice them after thawing to keep designs looking crisp.
- Make them your own. Try adding a hint of orange zest to the dough or the icing — it pairs beautifully with cardamom and gives the cookies a sweet, citrusy note.
- Perfect for gifting. These cookies stay soft for days and look stunning in holiday tins alongside dried orange slices, cinnamon sticks, and other cozy favourites.
How long do you bake the cookies?
Bake them 5-10 minutes, until light brown. Enjoy!!
These turned out so good!