I love Swedish cardamom cookies that are ultra buttery and crispy-crunchy, yet still light and airy. There is cinnamon in the recipe but cardamom is the star flavor. These cardamom cookies are a family classic that we make every year. Perfect with milk, hot chocolate, or coffee! Originally published May 9, 2014.
Table of Contents
I have a confession, guys. I’ve been listening to Christmas music since like August. I know, I’m a freak. It’s such a relief to finally come clean about my holly jolly addiction. But now that it’s December none of you can judge me.
Christmas music puts me in a good mood any time of year, but it’s even better with tree decorating, hot chocolate or spiced wassail, and a cozy fire, which is what’s been going on around here nonstop lately. Oh and don’t even get me started on the cookies. SO MANY COOKIES.
But before we get to the cookies I have to tell you about this awesome advent calendar my sister made. Have you guys heard of #LightTheWorld yet? I’m LDS, and this Christmas our church is doing 25 ways over 25 days to follow the Savior. Every day until Christmas you’re supposed to do some of the things Christ did, like show compassion, help others see, show love for your mother, honor the sabbath, etc. There are ideas of things you can do that are on theme for each day.
My sister Laura decided to make her own calendar for her kids, with the same themes each day, but with simple stuff they can do. Here is the kid calendar she made:christmas-advent-calendar-behaviors-of-christ, and here is the regular one that you can do if you like.
It’s an awesome way to remember the Savior this season. Our kids are super excited about it. Stuff like this is what makes Christmas so awesome!
And also cookies make Christmas awesome. This is yet another recipe from Eric’s famous great-grandmother Prudy, who was Swedish. She is an absolute legend, especially in the kitchen. Her granddaughter (Eric’s mom) made a family cookbook with all of Prudy’s Christmas cookies. I’m slowly trying to document them all here on the blog; see below the recipe for links to other Swedish cookies from Prudy.
How to make cardamom cookies
Cardamom is definitely the star in these cookies. Cardamom is such a strong spice that most recipes call for just a little smidge, but not these cardamom cookies. Go big or go home. In fact, I would say that if you don’t like cardamom don’t bother making these cookies. In Eric’s family, they are simply called “Cardamoms.” They are not overly sweet; there’s only a half cup of sugar in the whole recipe. It’s almost like cinnamon-cardamom flavored pie crust. Which means I can throw down a dozen of these in one sitting, with no problem. I used to be a crispy-cookie-hater, but I think I’ve officially pulled a 180.
There is a special ingredient needed for these cookies: baking ammonia. Never heard of it? Neither had I before marrying into the family. And I don’t have any other recipes that call for it, but I still buy it just to make these cardamom cookies; it’s totally worth it. I asked Eric’s mom if there was any substitute and she said no, they won’t get as light and crispy without it. I looked it up and read on King Arthur Flour that sometimes people substitute an increased amount of baking powder; but the cookies won’t have that “ultra-tender, extra-crunchy” texture that is what cardamoms are all about.
I asked Eric’s mom if there was any substitute and she said no, they won’t get as light and crispy without it. I looked it up and read on King Arthur Flour that sometimes people substitute an increased amount of baking powder; but the cookies won’t have that “ultra-tender, extra-crunchy” texture that is what Cardamoms are all about.
The yellow stuff on top is an egg. It’s not a requirement, but it does make them a little more shiny and crispy. Plus, Eric´s mom does it, so who am I to question tradition? This is the perfect cookie to eat with hot chocolate or coffee, though I’ve never tried that (LDS, remember?). Kris told me that’s how her parents and her grandma always used to eat these cookies: after dinner with a mug of coffee. This makes a big batch of cookies (Prudy’s original recipe made 100! I halved it because I’m not crazy).
Ingredients for cardamom cookies
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- butter
- sugar
- egg
- baking ammonia
- flour
- cinnamon
- cardamom
- salt
More holiday cookies recipes you´ll love
If I had to choose, I´d say these are my favorite holiday cookie recipes. But please don´t make me choose! I love all cookies equally.
- Butter Pecans >> we made these ones last week before Thanksgiving even. This is ALWAYS the first Christmas cookie made at our house.
- Peppermint Candy Cane Cookies >> sugar cookies topped with crushed candy canes?? Yes, please!
- Pariserwafiers (Swedish Cream Wafer Cookies) >> I am officially obsessed with these: flaky, buttery, crispity-tender discs of bliss!
- Thick & SOFT Sugar Cookie Recipe >> because everyone needs a good, go-to sugar cookie recipe
- My All-Time-Favorite Shortbread Cookies >> shortbread is a classic, and this recipe is the BEST
- Peanut Butter Blossom Cookies >> I don´t even think it´s possible to have Christmas without these
- Biscotti For People Who Thought They Hated Biscotti >> delightfully snappy and perfect for dipping in all that holiday hot cocoa
- Perfect Linzer Cookies >> the perfect, holiday shaped window to delicious jam shortbread cookies!
- Easy Christmas Cookies with Holiday Pretzels from The Wicked Noodle
- Christmas Thumbprint Cookies from A Pretty Life
More Swedish recipes from Grandma Prudy
Grandma Prudy was born in Minnesota to Swedish immigrant parents and carried on their homeland food traditions her whole life. Read more about Prudy on my Rye Bread post.
Swedish Spritz Cookies << we just made a huge double batch of these today, like we do every December. The kids had so much fun using the cookie press!
Gramma Prudy’s Classic Gingersnaps >>I can literally eat my weight in these gingersnaps
Swedish Sour Cream Twists (Layered Yeast Cookies) >> another understated sweet pastry, perfect to go with hot chocolate
Thin and Crispy Sugar Cookies (Grandma Prudy’s Recipe) >> buttery sugar cookies that are thin, and shatter in your mouth when you take a bite
Crispy Swedish Cardamom Cookies
Ingredients
- 1 cup butter, softened (2 sticks)
- 1/2 cup sugar
- 1 egg
- 1/4 teaspoon baking ammonia, baker’s ammonia
- 2 & 1/2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1 & 1/2 teaspoons cardamom
- 1 egg, to brush the cookies with
Instructions
- In a large bowl or stand mixer, beat the butter and sugar together for 2-3 minutes, until light and fluffy. Make sure you scrape the sides and bottom of the bowl.
- In a small bowl, beat 1 egg. Add the baking ammonia and stir to dissolve. Add the mixture to the butter and beat.
- Add the flour to the bowl but don’t mix it in. Use a small spoon to stir the salt, cinnamon, and cardamom into the flour. Beat the flour into the dough. Don’t over mix.
- Chill the dough for 2-3 hours (or you can leave it in the fridge for 2-3 days).
- When you are ready to bake the cookies, let the dough sit on the counter for a few minutes until it is workable.
- Preheat the oven to 350 degrees F. Line 2-3 baking sheets with parchment paper or silicone baking mats.
- Split the dough in half. Sprinkle flour onto a work surface.
- Use your hands to flatten the dough, then use a rolling pin to roll the dough out very thin, about 1/8 inch.
- Use a 2-inch biscuit cutter to shape the cookies. Use a spatula to transfer the rounds to the prepared baking sheets. They do not rise much at all, so you can fit them pretty close together.
- Keep re-rolling the scraps until it’s gone. Repeat with the other half of the dough.
- In a small bowl, lightly beat 1 egg. Use a pastry brush to brush the top of each cookie. Don’t be shy; use a lot. See photos.
- Bake the cookies at 350 for 8-10 minutes. They should be lightly browned on the edges.
Meh. I had no problem making the cookies except that I probably did not roll them out as thin as Karen recommends, but I just did not care for them. I will include some in a Christmas cookie platter I’ll be bringing to a party and see if I get any favorable comments, but speaking for myself, I would not make them again. (I used 1/2 teaspoon baking power to replace the baking ammonia and added to the butter as directed, but I don’t see why it would not be added to the flour and spice mixture.)
Hi Mary! I’m sad to say you missed the exact 2 steps that make these cookies worthwhile! 😂 Baking powder is NOT an appropriate sub for the baking ammonia. The cookies will not crisp the same. And rolling them out paper-thin is the other important step to getting these cookies just right; otherwise they just taste like not-sweet rather-soggy pie dough 😠Try again, I promise they are worth it! Here’s a link to Baker’s Ammonia. Another tip: don’t include these on a traditional American cookie plate. They cannot compete with other overly sweet cookies that we American’s like to eat (chocolate chip cookies, sugar cookies with frosting, snickerdoodles, etc). These are OLD Swedish cookies, and they are meant to be enjoyed with coffee or tea or hot chocolate; not strictly as a dessert, if that makes sense. Let me know if you try them again!! Merry Christmas!!
This dough was so dry I could not get it to stay together to be rolled out. I will add an extra egg to see if that helps, but I’m sorely disappointed.
Hi there, so sorry to hear your dough was dry! There was probably too much flour in the dough, which is really easy to do when the flour gets packed into the cup: it makes a huge difference. We recommend using the “fluff and scoop” method: fluff up the flour with a spoon, gently scoop it into the measuring cup, then level off and add to the dough. I hope your next batch of these turns out perfectly!
I am not able to find in my country ammonium carbonate. Can you please let me know with what is the best substitute. Thanks
Hi Mirjana! You can just omit it from the recipe. The cookies will not be as crisp but they will still be tasty!
My grandparents were Swedes born in Finland. Grandma and my mother frequently made Swedish Sweet Rolls with cardamom. I’m anxious to try this recipe.
That’s awesome Sandee! I hope you enjoy the cookies. Do you have the Sweet Roll recipe? I love cardamom :)
Got some ammonium carbonate and made cookies. They are definitely not crisp. They are tasty, but not what i expected from the description. I even baked them slightly longer as they weren’t looking brown. Anything else you think of that would make them crispier?
That is so strange Burna! We’ve been making these for years and years. Did you roll them out pretty thin? I’m sorry they weren’t what you expected!
I LOVE cardamom, and trying new recipes that come from around the world, so made these to along with my usual Christmas cookies. They’re wonderful! Adored the light, crisp texture you get from the baking ammonia, and I think I’d even up the cardamom a bit next time (and there will definitely be a next time!) Thanks to you and Great Grandma Prudy for sharing this great recipe!
Yay!! I’m so glad you enjoyed them Moni! I’ve been looking for some other recipes to try out with baking ammonia because I’m officially in love with it. Hopefully I will blog some of them soon! Merry Christmas to you!
Just found your site and looking forward to trying this new recipe. Meanwhile, another cookie that uses Baker’s Ammonia (Hartshorn) is Springerle. I recommend the recipe at House on the Hill, owned by the very talented Connie Meisinger. Her recipe has been handed down through her family. The traditional cookie uses Anise flavor but I’ve made it with Lemon, Orange, Royal Raspberry and Cream Cheese flavors.
Hi M, thank you so much for sharing! I had a lot of fun watching Connie’s video on how to make Springerle! I’ve never tried that cookie before but I’m so intrigued by the method of drying out the cookies before baking, and aging them (4 weeks!) I bet they are so fun to make, I’d love to try it sometime. Thank you for sharing! For anyone else interested, here is Connie’s Springerle recipe.
A different twist in cookies. Mommies must try it,your kids gonna love it!
So glad you finally blogged these Karen! Eventually my Prudy cookbook will totally disintegrate but the recipes will all be in cyberspace!
Me too, now I won’t have to bug you for picture every time I want to make it! Thanks for all your help with these posts Kris!
Cardamom is so under-utilized. It’s one of my all time favorite spices! And I say we start a movement for Christmas music all year round, whaddya say?
Right?? It’s so good! The cardamom and the Christmas music both!! ;)
Love the Advent Calendar. I posted it to my facebook. Thank you for sharing.
I’m so glad you like it Melissa! It’s nice to have concrete ideas for how to serve every day. Thanks for sharing!
Poor cardamom, it doesn’t get nearly enough praise. And these sound textureallyh out-of-this world. WANT.
So true right? It’s like a forgotten spice in America. I had never even heard of it til I was an adult, crazy right?
Looks great, but here in UK we do not know what a “cup” of butter is, nor do we have “sticks”. We do use pounds and ounces though, as well as grams like the Swedes so please can you give me some weights? Many thanks
Hi Mike! 1 cup of butter is 8 ounces, according to google. Happy baking and Merry Christmas!