Cardamom Cookies Recipe – Chewy Fall Cookies With Warm Spice Flavor

These cardamom cookies bake golden at the edges, soft in the center, and carry a warm citrus-like aroma that lingers long after the tray is gone.

In this recipe, you’ll learn how to get the right chewy texture, how to make the cardamom the star, and why this cookie stands apart from the usual holiday spice cookies. The dough is simple. The flavor is anything but.

What Makes These Cardamom Cookies Different

Most fall cookie recipes lean hard on cinnamon. These go in another direction.

Cardamom brings an aromatic brightness that cuts through the sweetness without making the cookie taste overly spiced. I’ve tried several cardamom cookie recipes over the years, and many dull the spice by pairing it with too many extras. This one gives it space to shine. Just brown sugar, vanilla, and a touch of salt around it.

The result is a chewy cardamom cookie that doesn’t need a glaze or garnish. It’s balanced as it is. And if you’re after unique cookie recipes that still feel classic, this is one I keep coming back to.

You’ll find this recipe works well for cookie swaps, fall potlucks, or weeknight cravings. I often double it for gifting. The dough keeps well, and the flavor blooms even more the next day.

Cardamom in the Dough: Fresh vs Ground

In my notes, I’ve tested both freshly ground cardamom pods and pre-ground cardamom from the spice jar.

Freshly ground pods give more intensity and a slight citrus edge. The scent alone tells you you’re in for something special. Pre-ground works too, and it still produces a flavorful cookie, but the impact softens.

If you’re baking these for the first time, try pre-ground to get a feel for the balance. If you’re gifting or baking for a holiday tray, it’s worth using freshly ground.

Creaming Butter and Sugar for Lift and Lightness

Creaming the butter and sugar gives you that light texture without needing baking powder. Use a hand or stand mixer on medium speed. Watch for when the mixture turns pale and fluffy. That stage gives you the best base for a chewy center and golden edge.

I’ve found this step makes the biggest difference when baking with brown spices like cardamom. The air worked into the butter helps the spice distribute more evenly across the dough.

How the Vanilla and Egg Bring It All Together

Once the butter and sugar are creamed, adding the egg and vanilla turns it from grainy to smooth.

I use a full teaspoon of pure vanilla extract here. It doesn’t mask the cardamom, it rounds it. Together with the brown sugar, it deepens the flavor without adding complexity. You won’t get lost in a mix of too many notes.

Mixing the Dry Ingredients Separately

In a separate bowl, whisk the flour, ground cardamom, baking soda, and salt.

It’s a simple step, but don’t skip it. This is where you make sure every cookie gets the right structure and even spice. Baking soda gives the slight spread. Salt balances. And the flour binds it all just enough without turning the dough stiff.

I’ve used this exact base for Pumpkin White Chocolate Chip Cookies, and the consistency translates beautifully when you stay close to the measurements.

Combining the Dough Without Overmixing

Add the dry mixture slowly to the butter base.

Mix on low speed, or even by hand if you prefer. The dough should feel soft, a bit sticky, but it should pull away from the sides of the bowl. Overmixing can tighten the texture, so stop when it just comes together.

It’s okay if it looks a little shaggy in the bowl. It smooths out as you portion and roll.

Shaping and Flattening the Cookie Dough

Use a tablespoon or cookie scoop to portion the dough. Roll each piece into a ball with your palms.

I like to space them out with at least two inches between. These cookies spread just slightly, and that room lets them bake evenly.

Pressing the tops with the bottom of a glass gives them a neat finish. You’ll see the cardamom flecks dotting the surface.

I use the same technique for Pumpkin Snickerdoodle Cookies, and it always helps with consistency on the tray.

Baking and Cooling for Texture

Bake in a preheated oven at 350°F for 10 to 12 minutes.

Keep an eye out at the 10-minute mark. You want the edges to turn light golden while the center still looks soft. That balance is what makes these chewy cardamom cookies so satisfying. Rotate the pans once during baking if your oven runs unevenly.

Let the cookies cool on the tray for 5 minutes. They’ll firm up just enough before you move them to a rack.

If you rush them, they may crumble. Give them time. That short rest helps the center set while keeping the texture tender.

How to Serve and Store Chewy Cardamom Cookies

These cookies hold their structure well and pack easily. I stack them with parchment in tins or boxes for gifting.

For serving, I like to pair them with unsweetened tea or coffee. The spice speaks louder when you don’t drown it in sugar from the drink.

Stored in an airtight container, they keep for up to 5 days at room temperature. You can also freeze the dough balls before baking. I do this in small batches so I can bake fresh when I need them.

The baked cookies freeze well too. Just cool them completely first.

A Similar Cookie to Try if You Enjoy This One

If you’re exploring fall baking, try these Apple Cider Whoopie Pies. They also use warm spice but lean more toward apple and molasses. The texture is cakier, softer, and they sandwich beautifully with filling.

It’s a good counterpart to these cardamom cookies. Where cardamom cookies are crisp-edged and chewy, the whoopie pies are soft throughout.

Before You Go, a Quick Note

You can make these ahead and still enjoy the same flavor a few days later. That’s why I keep a batch in the freezer during the holidays.

They look simple. They are simple. But when you break one in half and taste that warm citrus-cardamom glow, you’ll see why they’ve earned a permanent place in my fall baking rotation.

I’ve served them at tea, tucked them into care packages, and even crumbled them over vanilla ice cream. They hold up beautifully in every form.

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Save This Recipe to Pinterest and Share Your Results

Have you tried these yet?

Leave a comment with your results or any tweaks you’ve made. I’d love to hear what you paired them with, or how they turned out in your kitchen.

Save this cardamom cookies recipe to your holiday baking board. It’s one you’ll want to return to every fall.

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