Cardamom Slice and Bake Cookies

Slice and bake cookies - the ultimate in convenience. You know, they come in a little plastic-wrapped tube in the refrigerated section, usually near the dairy - and are sugary and sweet and full of chocolate chips (and who knows what else). And I'll be the first to admit it - they're good. As a kid we always made cookies from scratch - unless we were camping or had a babysitter. Ah, the babysitter evenings - not only fun because we could manipulate the babysitter into letting us stay up late and watch MTV (you know, back when there were music videos), but because we got to eat junk food! There was a stash of frozen pizzas and slice and bake cookies for babysitter nights - those two things still remind me of babysitters. But back to the slice and bake cookies! How convenient is it to have a log o' dough and just cut off what you need, bake it, and stash the rest back in the fridge? Totally convenient. And how nice would it be to have a homemade version, something wholesome and preservative-free and full of real food ingredients? Very nice. I've made chocolate chip slice and bake cookies before, but when I saw these cardamom slice and bake cookies from Mele Cotte, I immediately went out and bought a jar of ground cardamom. I made these for a friend who absolutely adores cardamom, and we agreed that these are some majorly addictive, incredible cookies. They're light and delicate and flowery and spiced and buttery - so many good things all rolled into one cookie. They're kind of like a grown-up version of the slice and bake cookie - just enough sweetness and spice to be interesting, but not too spicy to mask the amazing buttery flavor and texture of the cookies. Yes you can store the unbaked log of dough in the fridge or freezer for the ultimate in convenience, but I have a feeling that these will go fast - they did in our house. 

Cardamom Slice and Bake Cookies

adapted from Mele Cotte

makes a lot of cookies (I forgot to count, oops - it's about 7 dozen for the whole batch)

Ingredients:

  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cardamom, divided
  • 1 cup butter, room temperature
  • 1 1/4 cup granulated sugar, divided
  • 2 large eggs
  • 1 tsp pure vanilla extract
Instructions:
  1. Whisk together the flour, baking powder, salt, and 1 tsp of the ground cardamom in a large bowl.
  2. In a small bowl, combine the remaining 1/2 tsp of ground cardamom with 1/4 cup of the sugar, and set aside.
  3. Cream the butter and remaining 1 cup of sugar together in the bowl of a stand mixer. Mix on medium-high speed for a few minutes, until the mixture is soft and fluffy. Add the eggs one at a time, mixing after each egg. Add vanilla. 
  4. With the mixer on slow (as slow as it'll go), gradually add the flour mixture to the butter mixture. Your dough should be nice and smooth looking.
  5. Divide the dough in half and form each into a log about 1 1/2" in diameter. Wrap each log tightly in saran wrap and refrigerate for at least 2 hours. At this point, the dough can be kept in the fridge for a few days or frozen for a month.
  6. When you're ready to bake, preheat oven to 350 degrees. Line a baking sheet (or a few baking sheet, if you're making the whole batch) with parchment paper. 
  7. Remove the log from the fridge and unwrap from plastic wrap. Using a sharp knife, cut the log into 1/4" thick slices. Roll the outer edge of each cookie in the cardamom/sugar mixture, and place on the prepared baking sheets. 
  8. Bake until lightly browned, about 10 minutes. Remove from oven and allow cookies to cool on baking sheet for 5 minutes before carefully transferring to cooling racks to cool completely. 

 

 

 

Find similar recipes at Feastie:

Spice Cupcakes with Cardamom Buttercream from Mele Cotte
cardamom vanilla slice & bake sugar cookies from Sweet Anna's
aebleskiver from Sophistimom
Walnut Cardamom Snowballs from All Day I Dream About Food
Rhubarb Crumb Cake from The Dutch Baker's Daughter

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