Honey Cardamom Cookies have crisp edges with a chewy center and are coated in crunchy pistachios. Perfectly sweet and delicious!
Sometimes you just want a little somethin with your cuppa, ya know what I mean? These cookies have the best texture, and I love trying out different flavour profiles. The honey is strong here, and I prefer using natural sugars in my treats.
Feel free to experiment, like with Coconut Sugar Chocolate Chip Cookies. Everyone's classic cookie upgraded with a sugar that might be new to your pantry. You also can't go wrong with a traditional Thumbprint Cookie. They aren't just for Christmas!
Key Ingredients
Flour - I like regular old all-purpose here. You can grind your own soft white if you like, but I will often buy a bag of organic all-purpose to keep on hand to make things easy on smaller kids to have a go at.
Sweetener - We use both honey and white sugar here. Sometimes the best texture really does just come from granulated sugar, but then we get the taste of honey as well.
Butter - I like unsalted when I bake, and then I add salt to the recipe. If you only have salted butter, you may need to reduce the added salt.
Cardamom - Yup, a great big tablespoon. This is our main flavour here.
Pistachios - These pair nicely with the cardamom taste and also add that extra crunchy texture on the outside.
How to Make Honey Cardamom Cookies
***See recipe card below for precise measurements and instructions.***
Step 1: Whisk dry ingredients in a bowl.
Step 2: Cream butter and sugar in a mixer. Then add honey and eggs.
Step 3: Combine dry into wet until just mixed.
Step 4: After chilling, roll dough balls into crushed pistachios.
Step 5: Place dough nicely apart on a baking sheet to account for spreading.
Step 6: Bake until just golden on the edges.
FAQs
The pistachios give a fun look with their slight green tint, and I just love the flavour. However, you can do whatever you like here! Feel free to swap in other nuts, or if you are avoiding them, you can finely chop some dried fruit to use instead.
I don't recommend using all honey. Sometimes you just can't achieve the right texture with liquid sweeteners. While I prefer using natural sugars, sometimes you just let a treat be a treat! When we are making our own desserts, I don't stress too much about using granulated sugar. This is also a soft dough that already spreads a lot, so using more liquid would be a disaster.
If you're like me, you might scoff at recipe instructions that require you to chill dough. But don't skip it here!! You will regret it. I chill the dough for at least a few hours before using, which also adds in some convenience. Keep the remaining dough in the fridge while you bake one sheet of cookies at a time. This will help them maintain their shape in the oven. They will still spread, but won't be totally flat this way.
Photos by Dante from Shire by the Sea
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Honey Cardamom Cookies
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon cardamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup butter softened
- 1 cup sugar
- ½ cup honey
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup crushed pistachios optional*
Instructions
- Whisk together flour, cardamon, baking powder, and baking soda in a large bowl.
- In a stand mixer with the paddle attachment, combine the butter, sugar, honey, and salt on medium speed until batter is creamy and light in colour.
- Add the eggs and vanilla and beat until well combined.
- On low speed, gradually add in the flour mixture until just combined. Scrape down the bowl as needed.
- Cover the dough with plastic wrap and chill for a few hours or overnight. Chilling is a a key step with these honey cookies so be sure not to skip this step.
- When ready to bake, preheat oven to 350°F.
- Line a baking sheet with parchment paper. Be sure to keep rest of dough cool in fridge while working in batches, as this cookie dough needs to be kept cool as they spread a lot in baking.
- Crush your nuts if using into crumbly crumbs and place in a bowl.
- Scoop and roll the dough into 1½-tablespoon-sized balls, then roll into crushed nuts until coated.
- Place cookies on baking sheets about 2 inches apart until filled, but with ample space for spreading.
- Bake one baking sheet at a time for 10 to 12 minutes or until the edges start to brown.
- Get next bit of dough out and repeat until cookie dough is used.
- Let cool on the pan for 5 minutes then transfer to a wire cooling rack to cool completely.
Notes
- Cookies can be stored in an airtight container for up to 1 week, but in all honesty they won’t last that long!
- *You can use any type of nut or even finely chop dried fruit, or use a combo.
- I've made anywhere from 20-30 cookies depending on size.
Kyleigh
These are amazing!! I actually did use all honey as I was making them for a snack and not dessert, and even cut back on it the amount (I used 1/2 c honey total for a 1/2 batch of the recipe) and they're still plenty sweet and so delicious.