Just a touch of cardamom transforms these cookies into something special!

Subscribe to Sweet Paul


 

 

You will need:

 

11⁄2 cups all-purpose flour, plus more for rolling
1⁄2 teaspoon baking powder
1⁄4 teaspoon kosher salt
1⁄4 teaspoon ground cardamom
1⁄4 teaspoon ground ginger
8 tablespoons (1 stick) unsalted butter, at room temperature
1⁄4 cup granulated sugar
1⁄4 cup packed light brown sugar
1 large egg
1 tablespoon fresh orange juice
1 cup confectioners’ sugar
Blue sugar or sprinkles, for decorating

  1. Combine the flour, baking powder, salt, cardamom, and ginger in a small bowl. In a large bowl, beat together the butter and sugars with an electric mixer until light and fluffy. Add the egg and orange juice and beat until combined. Add the flour mixture and mix just until incorporated.
  2. Wrap the dough in plastic wrap and chill in the refrigerator for 15 to 30 minutes.
  3. Meanwhile, preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Lightly flour your work surface.
  4. Flour your rolling pin and cookie cutters. Roll out the dough to . inch thick on the work surface. Cut into desired shapes and place them on the prepared baking sheets. Reroll the scraps as needed. Bake until the edges are just golden, 10 to 12 minutes. Cool 2 minutes on the baking sheet, then move to a wire rack.
  5. Place the confectioners’ sugar in a small bowl. Add water, 1 tablespoon at a time, and whisk until a smooth, thick, but pourable consistency is reached. Drizzle the frosting on the cookies and decorate them with blue sugar or sprinkles.

TIP:

Make It Pareve: These are so easy to make nondairy... just sub in margarine for butter.  It’s a great quick cookie recipe and shouldn’t be relegated to Chanukah—just use cookie cutters that are not holiday themed.

Photography by

Made it? Tell us about it–