Homemade Cardamom Cookies: Peanut Free & All Ingredients Processed in Peanut Free Facilities!

Updated: Dec 14, 2019


I love baking and I like to make something a little extra special during the holidays. When fall rolls around and it is time for Thanksgiving I always think of warming spices like those you would find in pumpkin pie, and mulled cider. My delicate cardamom cookies are perfect during this time of the year. These are a cross between a true cookie and an English tea biscuit and they are light, buttery and fragrant. The cardamom gives the cookie a slightly spicy flavor, bright notes of lemon and a lovely aroma. The cookies are easy to make and the only part that is time consuming is waiting for the dough to chill so you can then roll it out and cut it into shapes. They are the perfect complement to a holiday meal, or an afternoon tea. If cardamom is not your favorite spice you can leave it out all together. All the ingredients in my recipe are peanut free and are processed in peanut free facilities so there is no risk of cross contamination. Next to each ingredient is the brand that I use.

Happy Baking 😊


Cardamom Cookies

Makes approximately 35 3in. round cookies.


Cookie Ingredients:

2 cups Unbleached Organic All-Purpose Flour-King Arthur Flour

1 Teaspoon Organic Ground Cardamom- Spicely

½ Teaspoon Baking Powder- Bob’s Red Mill

¼ Teaspoon Fine Crystals Sea Salt

16 Tablespoons Organic Unsalted Butter- Straus Family Creamery

1 Cup Organic Powdered Confectioners Sugar- Wholesome

1 ½ Tablespoons Organic Plain Whole Milk Yogurt- Straus Family Creamery

¼ Teaspoon Organic Vanilla Extract- Spicely

Icing Ingredients:

½ Cup Organic Powdered Confectioners Sugar- Wholesome

¼ Teaspoon Organic Vanilla Extract- Spicely

3 Teaspoons of Water


Directions for Dough:

1. In a stand mixer combine the butter (make sure it is at room temperature) and sugar until smooth, then add the yogurt and vanilla. Mix until it is all combined.

2. In a separate bowl mix all the remaining ingredients.

3. Slowly combine the dry ingredients with the wet, stopping the mixer to scrape down the edges of the bowl a couple times, mix until combined.

4. Remove the dough from the mixing bowl and wrap the dough in plastic wrap.

5. Refrigerate for around 3 hours, or for up to two days.

Directions for Baking:

1. Preheat oven to 350 degrees.

2. When you are ready to roll out the dough flour your cutting board and rolling pin.

3. Roll out the dough, working in small batches, to 1/4in. height.

4. Cut the cookies into circles using the back of a glass, or a cookie cutter, or cut into your favorite shape.

5. Place each cookie on a greased/buttered baking sheet.

6. Bake the cookies at 350 degrees for 10-12 minutes. These cookies go from baked to over done quickly so watch them and take them out sooner if you need too. Once you see the edges begin to brown, even slightly, it is time to take them out.

7. Let the cookies cool for at least 20 minutes.

8. Mix the icing: In a cup combine the powdered sugar, vanilla and water, if the mixture is too thick add a little more water, if it is too thin add more powdered sugar. Use a spoon and mix until the mixture is smooth, and there are no lumps from the sugar.

9. Using a spoon drizzle the icing over the cooled cookies.


I hope you enjoy my recipe!


On my lists of foods and products that are both peanut free, and processed in peanut free facilities you'll see all the brands I choose to support because they offer transparency with their facilities and ingredients. You can view my lists by clicking here, or on the No Peanut Foods site.


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