Growing Chefs! Ontario Cardamom Sugar Cookies
Cardamom Sugar Cookies
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Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure the dry ingredients together into a bowl, and sift the flour through a fine mesh strainer while doing so; the flour, cardamom, nutmeg and salt.
Measure the butter and sugar and add them to the bowl of a stand mixer fitted with the paddle attachment. Crack open the egg into a separate bowl and add the vanilla.
Sift the icing sugar for the glaze, and set aside for now. Measure the milk.
Mix the butter and the sugar on medium speed in the mixer for 4 minutes until light and fluffy. Add the egg with vanilla, and continue mixing for another 3 minutes.
Add all of the dry ingredients into the bowl of the mixer, and combine together on low speed. Remove the dough from the mixer, and wrap with plastic wrap. Refrigerate for at least 1 hour.
Roll out your cookie dough with additional flour on a clean surface, with about ½ centimetre thickness. Cut the shapes and reroll the dough as needed to make more cookies.
Get Cooking!
Preheat the oven to 325°F and bake the cookies for 10 – 12 minutes, until they are lightly browned on the edges. Let cool and meanwhile make the glaze.
Slowly whisk milk into the icing sugar, and spoon the glaze overtop of the cookies and let them dry completely. Store in an airtight container and the cookies will keep up to two weeks.
Growing Chefs! Ontario Recipe
Cardamom Sugar Cookies
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure the dry ingredients together into a bowl, and sift the flour through a fine mesh strainer while doing so; the flour, cardamom, nutmeg and salt.
Measure the butter and sugar and add them to the bowl of a stand mixer fitted with the paddle attachment. Crack open the egg into a separate bowl and add the vanilla.
Sift the icing sugar for the glaze, and set aside for now. Measure the milk.
Mix the butter and the sugar on medium speed in the mixer for 4 minutes until light and fluffy. Add the egg with vanilla, and continue mixing for another 3 minutes.
Add all of the dry ingredients into the bowl of the mixer, and combine together on low speed. Remove the dough from the mixer, and wrap with plastic wrap. Refrigerate for at least 1 hour.
Roll out your cookie dough with additional flour on a clean surface, with about ½ centimetre thickness. Cut the shapes and reroll the dough as needed to make more cookies.
Get Cooking!
Preheat the oven to 325°F and bake the cookies for 10 – 12 minutes, until they are lightly browned on the edges. Let cool and meanwhile make the glaze.
Slowly whisk milk into the icing sugar, and spoon the glaze overtop of the cookies and let them dry completely. Store in an airtight container and the cookies will keep up to two weeks.