Cardamom Cookies with Brown Butter Icing

Cardamom Cookies with Brown Butter Icing

If you’ve never had cardamom before, you’re in for a real treat when you whip up these cardamom cookies with brown butter icing!  I remember how addicted I was the first time I tasted cardamom in a baked good.  It’s that little surprise of flavor that makes them stand out and taste exotic and fun, which is perfect for the holidays when you want to include a variety of flavors.  You can buy ground cardamom at most grocery stores.  I promise once you get your hands on a jar of cardamom, you’ll be finding all kinds of recipes to add it to, both sweet and savory. It’s just that good!

These cookies have a fudgy texture, not unlike your favorite fudgy blondie.  They’re bar cookies and surprisingly simple since they bake in a pan and are cut into triangles when they come out of the oven.  The icing is easy and quick since you make it on the stovetop while the cookies bake. 

As far as nuts go, you can swap out your favorite for the pecans, or use what you have on hand. I bet almonds or pistachios would make a lovely alternative. 

Try these cookies with a cup of coffee or chai.  Oh my!

INGREDIENTS:

Cookies:
2 cups flour
1 cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup brown sugar
1 tsp ground cardamom
¼ tsp salt
1 tsp vanilla extract
1 egg, separated 
1/3 cup finely chopped pecans, for topping

Brown Butter Icing:
1 ½ tbsp butter
1 cup powdered sugar
½ tsp vanilla extract
pinch of salt
milk, enough to thin frosting to consistency of a drizzle (1-2 tablespoons)

INSTRUCTIONS:

GET READY:

Line a 9 by 13 pan with parchment paper, so that it extends over the sides along the long side, like handles, so it’s easy to remove bars. In a medium bowl, stir together flour, salt and cardamom with a whisk until well incorporated.  Adjust oven rack to the middle position and preheat oven to 275 degrees F. 

MAKE DOUGH:

Cream 1 cup of unsalted butter with the brown sugar and granulated sugar, until light and fluffy.  Add egg yolk (save white for later) and beat until well blended, followed by vanilla extract, scraping sides of bowl with a rubber spatula as needed until well blended.  Add flour mixture gradually on low speed until just combined.  

SPREAD & BAKE DOUGH:

Break dough into pieces and spread/press evenly into pan using a rubber spatula, an offset spatula or a small piece of parchment paper.  Beat reserved egg white and brush on top of dough.  Sprinkle pecans over the egg white. Bake at 275 degrees for 50-55 minutes.

MAKE ICING:

While the cookies bake, melt 1.5 tablespoons of butter over medium heat in a small saucepan, until it browns slightly, about 4-5 minutes.  Remove from heat.  Whisk in powdered sugar, vanilla, a pinch of salt, and enough milk make to make a “drizzly” consistency.

FROST & CUT COOKIES:

Remove cookies from oven and cool slightly. Drizzle with icing, and cut into bars or triangles while they’re still warm.  Allow to cool fully for frosting to set.

You may also enjoy these recipes from Diana’s cookie plate:

Swedish Tea Rings
No-Chill Cinnamon-Sugar Cut-Out Cookies
Ultra-Thin Chocolate Chunk Cookies
Fresh Ginger Cookies
Cappuccino Flats

Tried this recipe? Snap a picture and tag @Lane_Bakery on Instagram. I love seeing what you’re making!

close up of triangle cardamom cookies with brown butter icing

Cardamom Cookies with Brown Butter Icing

Fudgy bar cookies, topped with pecans and drizzled with brown butter frosting. So delicous!
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: bar cookies, brown butter icing, cardamom cookies, christmas cookies
Servings: 48 triangle-shaped cookies

Ingredients

Cookies

  • 2 cups flour
  • 1 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp ground cardamom
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 egg separated (you will use both the yolk and the white)
  • 1/3 cup finely chopped pecans

Brown Butter Icing

  • 1 1/2 tbsp unsalted butter
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • milk enough to thin the frosting to a consistency of a drizzle (1-2 tablespoons)
  • pinch salt

Instructions

  • GET READY: Line a 9 by 13 pan with parchment paper, so that it extends over the sides along the long side, like handles. This makes it easier to remove the bars. In a medium bowl, stir together flour, salt and cardamom with a whisk until well incorporated.  Adjust oven rack to the middle position and preheat oven to 275 degrees F. 
  • MAKE DOUGH: Cream 1 cup of unsalted butter with the brown sugar and granulated sugar, until light and fluffy.  Add egg yolk and beat until well blended, followed by vanilla extract, scraping sides of bowl with a rubber spatula as needed until well blended.  Add flour mixture gradually on low speed until just combined.  
  • SPREAD & BAKE DOUGH: Break dough into pieces and spread evenly into 9 X 13 pan, using a rubber spatula, offset spatula or a small piece of parchment paper and your hand.  Beat reserved egg white and brush on top of dough.  Sprinkle pecans over the egg white. Bake at 275 degrees for 50-55 minutes.
  • MAKE FROSTING: While the cookies bake, melt 1.5 tablespoons of butter over medium heat in a small saucepan, until it browns slightly, about 4-5 minutes.  Remove from heat.  Whisk in powdered sugar, vanilla, a pinch of salt, and enough milk make to make a “drizzly” consistency.
  • FROST & CUT COOKIES: Remove cookies from oven and cool slightly. Drizzle with icing, and cut into bars or triangles while they’re still warm.  Allow to cool fully for frosting to set.



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