Lemon Cardamom Cookies Recipe

Lemon Cardamom Cookies The Familiar Kitchen

WEBDec 21, 2019 · Mix the wet ingredients. In a stand mixer with paddle attachment, cream the softened butter and both sugars until pale and …

1. In a stand mixer with paddle attachment, cream the softened butter and both sugars until pale and smooth.Add in lemon curd, vanilla, lemon zest, and the eggs then mix until smooth. (I personally like separating the yolk and egg whites then adding them into the dough. Yolks makes it creamy, whites make it airy/fluffy. Supposedly they can achieve these textures better when separated)
2. In a separate bowl, add the remaining dry ingredients and whisk together.Cup by cup, add the flour to the mixer while on a low speed (to avoid a plume of flour making a mess!). Mix just until the cookie dough begins to come together with a crumbly texture. It should be firm, but easy to press into.
3. Wrap the bowl of cookie dough with plastic and refrigerate for about 30 minutes. You can skip this step, but cold dough is easier for me to control with scooping out and rises down with better control in my opinion, but do you :)Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Use a small scoop or spoon and drop 1-2” diameter cookie balls in, leaving about an inch all around so the cookies don’t cook together. Press your finger into the center of each cookie ball. I do this to help prevent the cookie from forming a mound shape.
4. Bake the cookies for exactly 8-11 minutes max. This will give you a cookie that’s crunchy on the outside and soft/chewy on the inside. Immediately remove the cookies from the oven and let sit on the baking sheet for a minute before transferring to a wire rack to cool completely. That’s it!

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