\n<\/p>\n
These cardamom cookies have a warm, aromatic, and slightly spicy flavor with a hint of earthiness from the whole wheat flour. The combination of cinnamon, ginger, and black pepper enhances the depth of flavor, while the coconut sugar adds a mild caramelized sweetness. The outer coating of cardamom sugar gives each bite a fragrant, slightly crunchy finish.<\/p>\n
\u2714\ufe0f Warm & Comforting \u2013 The blend of cardamom, cinnamon, and ginger makes them perfect for cozy moments.
\u2714\ufe0f Great for Digestion \u2013 Cardamom and ginger both aid in digestion and have anti-inflammatory properties.
\u2714\ufe0f Naturally Sweetened Option \u2013 Using coconut sugar provides a caramel-like depth of flavor and a lower glycemic alternative to white sugar.
\u2714\ufe0f Versatile Dough \u2013 Make-ahead friendly, these cookies can be prepped in advance and baked fresh when needed.<\/p>\n
These cookies are perfect for pairing with tea or coffee, making them a delightful treat for the holidays or any cozy evening!<\/p>\n
Ingredients (Makes about 36 cookies)
Cookie Dough<\/b>
1 cup (227g) unsalted butter, softened
1 cup (200g) coconut sugar (white sugar can be used as a substitute)
2 large eggs, room temperature
1 teaspoon (5ml) vanilla extract
2 cups (240g) whole wheat flour (or white flour if preferred)
\u00bd teaspoon (2.5ml) baking soda
\u00bd teaspoon (2.5ml) ground cinnamon
\u00bd teaspoon (2.5ml) ground ginger
\u00bd teaspoon (2.5ml) ground cardamom
\u215b teaspoon (0.62ml) black pepper
\u00bc teaspoon (1.25ml) salt
For Rolling<\/b>
2 tablespoons (24g) coconut sugar
1 teaspoon (5ml) ground cardamom
Instructions
Making the Dough<\/b>
1\ufe0f\u20e3 In a mixing bowl, cream the softened butter and sugar until light and fluffy.
2\ufe0f\u20e3 Add the vanilla extract and eggs, mixing well until fully incorporated.
3\ufe0f\u20e3 In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cardamom, black pepper, and salt.
4\ufe0f\u20e3 Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5\ufe0f\u20e3 Cover the bowl with plastic wrap and refrigerate for at least 1 hour. (The dough can be refrigerated for up to 2 days or frozen for longer storage.)<\/p>\n
Baking the Cookies
6\ufe0f\u20e3 Preheat the oven to 350\u00b0F (176\u00b0C) and line a baking sheet with parchment paper.
7\ufe0f\u20e3 In a small bowl, mix the coconut sugar and ground cardamom for rolling.
8\ufe0f\u20e3 Scoop out small portions of dough and roll them into balls using your hands.
9\ufe0f\u20e3 Roll each ball in the cardamom sugar mixture and place them on the prepared baking sheet, leaving space between each cookie.
\ud83d\udd1f Bake for 12 minutes, or until the bottoms are lightly browned.
1\ufe0f\u20e31\ufe0f\u20e3 Remove from the oven and allow the cookies to cool completely before storing.<\/p>\n
Storage<\/b>
Room Temperature: Store in an airtight container for up to 1 week.
Freezing Dough: The cookie dough can be frozen for up to 3 months. Thaw before rolling and baking.
Freezing Baked Cookies: Store baked cookies in a freezer-safe bag for up to 2 months.<\/p>\nNutritional Breakdown Per Cookie (Approximate Values)<\/h5>\n
Calories: 95 kcal
Protein: 1.2g
Fat: 5.5g
Carbohydrates: 11g
Fiber: 0.8g
Sugar: 6g
Sodium: 40mg<\/p>\n