Brown Butter Cardamom Cookies Recipe

Recipe at a Glance

Prep: 20 minutes  |  Cook: 11 minutes  |  Total: 31 minutes  |  Servings: 20  |  Category: Cookies  |  Estimated calories: 165 kcal per serving

Why You’ll Love This Brown Butter Cardamom Cookies

• Straightforward ingredients and a manageable cooking process.
• A distinctive flavor and texture that photographs beautifully.
• Flexible enough for a family meal, sharing, or making ahead.

Ingredients You’ll Need

• 3/4 cup (170 g) unsalted butter
• 3/4 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon ground cardamom
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 tablespoons granulated sugar, for rolling
• 1/4 teaspoon ground cardamom, for rolling

How to Make Brown Butter Cardamom Cookies

1. Melt butter in a light-colored saucepan over medium heat, stirring until golden brown flecks form and it smells nutty. Pour into a bowl and cool 15 minutes.
2. Whisk browned butter with brown sugar and granulated sugar. Add egg and vanilla; whisk until smooth.
3. Mix flour, cardamom, baking soda and salt in a second bowl. Fold into the wet mixture until no dry streaks remain. Chill dough for 30 minutes.
4. Heat oven to 350°F (175°C). Mix rolling sugar and cardamom. Scoop 1 1/2-tablespoon portions, roll in spiced sugar and arrange 2 inches apart on lined trays.
5. Bake 10–12 minutes until edges are set but centers remain slightly soft. Cool 5 minutes on trays, then move to a rack.

Tips for the Best Brown Butter Cardamom Cookies

• Use a light-colored pan so the butter solids are easy to see.
• Let browned butter cool before adding the egg.
• Pull cookies when the centers still look slightly soft for a chewy finish.

Variations to Try

• Add finely grated orange zest to the dough.
• Stir in 1/3 cup chopped toasted pistachios.

How to Store It

Store airtight at room temperature for 4–5 days. Freeze baked cookies up to 2 months or freeze portioned dough and bake from frozen with 1–2 extra minutes.

Frequently Asked Questions

Do you need to chill brown butter cookie dough?

A short chill helps control spreading and gives the flour time to hydrate.

How much cardamom should I use in cookies?

Start with 1 teaspoon in this batch; freshly ground cardamom tastes stronger than preground.

Why are my brown butter cookies flat?

Butter may have been too warm or the dough insufficiently chilled. Measure flour carefully and chill before baking.

For consistent results, follow the visual doneness cues in the method rather than relying on time alone. Ingredient brands, oven performance, and serving size can change the final texture and nutrition. Serve fresh whenever possible, and season to taste just before eating.

Brown Butter Cardamom Cookies

Chewy-centered, crisp-edged cookies with nutty browned butter and fragrant cardamom.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 11 minutes mins

Servings: 20

Course: Dessert, Snack

Cuisine: American

Calories: 165

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup 170 g unsalted butter
• 3/4 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups 220 g all-purpose flour
• 1 teaspoon ground cardamom
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 tablespoons granulated sugar for rolling
• 1/4 teaspoon ground cardamom for rolling

Equipment

• Light-colored saucepan (for browning butter)
• Mixing bowls and whisk
• Baking sheets lined with parchment
• Cookie scoop (for even portions)

Method

 

1. Step 1: Melt butter in a light-colored saucepan over medium heat, stirring until golden brown flecks form and it smells nutty. Pour into a bowl and cool 15 minutes.
2. Step 2: Whisk browned butter with brown sugar and granulated sugar. Add egg and vanilla; whisk until smooth.
3. Step 3: Mix flour, cardamom, baking soda and salt in a second bowl. Fold into the wet mixture until no dry streaks remain. Chill dough for 30 minutes.
4. Step 4: Heat oven to 350°F (175°C). Mix rolling sugar and cardamom. Scoop 1 1/2-tablespoon portions, roll in spiced sugar and arrange 2 inches apart on lined trays.
5. Step 5: Bake 10–12 minutes until edges are set but centers remain slightly soft. Cool 5 minutes on trays, then move to a rack.
6. Tip: Use a light-colored pan so the butter solids are easy to see.

Notes

Let browned butter cool before adding the egg.
Pull cookies when the centers still look slightly soft for a chewy finish.