Cardamom Cookies
Updated Nov 30, 2025
A simple recipe for soft and chewy cardamom cookies made with ground cardamom, molasses, and lemon, ready in about 20 minutes.
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Love these cardamom cookies so much!
I’ve been on a big cardamom cookie kick lately, and these are the ones I keep coming back to. They’re soft, chewy, and full of that warm cardamom flavor with just a little molasses and lemon running through each bite. Super simple to make, and they’re the kind of cookies I like to bake and share around the holidays.
Cardamom doesn’t always get the spotlight when it comes to spiced cookies, but it deserves way more attention. It’s sweet, a little citrusy, slightly savory, and it’s actually been used in Christmas baking for centuries. If you’re into gingerbread cookies or other warm-spiced cookies, you’ll get why I’m obsessed with these.
– Yumna
How to Make Cardamom Cookies
Cardamom Cookie Recipe
Video
Ingredients
- 2 ¼ cup all-purpose flour
- 2 ½ teaspoons ground cardamon
- 1 ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- 1 large egg
- ¼ cup molasses
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line two large baking sheets with parchment paper.
- In a small bowl, combine the flour, cardamom, baking soda and salt.
- In a large bowl, combine softened butter, granulated sugar and brown sugar. Cream with electric beaters on medium-high until fluffy.
- Add egg, molasses, lemon juice and vanilla extract. Beat on high until creamy and light and just combined.
- On low speed, gradually add the flour mixture until just combined.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop.
- Bake for 9-11 minutes or until cookies are firm and slightly darker at the edges.
- Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Chill your dough before baking. This will keep the cookies from spreading too much (and it’ll keep the centers ultra soft and moist).
- Soften your butter before using. I like to take mine out of the fridge 30 minutes (or even an hour) before I want to make these cardamom cookies.
- Don’t over-mix your dough. The ingredients should be just combined at each stage. If you over-mix the flour, the gluten will over-develop and your cookies will come out flatter and crisper.
- Leave space between the cookie balls on your baking sheet. Your cookies will spread during baking, so make sure you leave a little room for them expand without running into each other.
Serving Ideas
- Pair with a hot drink. I love dunking these cookies into a hot matcha latte, a pumpkin spice latte, or a whipped coffee. For a caffeine-free, kid-friendly option, homemade apple cider is good, too.
Comments
Hi! these look AMAZING! Do you think it would work to make them as cut-out cookies? I’ve got some cute cookie cutters I’ve been wanting to try.
These cookies spread quite a bit while they’re baking, I’m not confident they’ll keep their shape if you use cookie cutters. But you could try chilling the dough for 30-60 minutes and see if it works? If you’re interested, I do have Christmas Sugar Cookie and Gingerbread Cookie recipes that would work well with cookie cutters.
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