Happy cookie swap! After receiving my first batch of cookies in the mail, I felt compelled to get cracking on mine. I can’t really explain what inspired this recipe, except that it really just popped into my head.
I decided to take my favorite sugar cookie recipe and add cinnamon and cardamom to spice things up and give them a little holiday flavor. Also, I usually add a little glaze on my sugar cookies (as if they aren’t sugary enough) so this time around, I made a maple-flavored glaze.
They are quite easy to make and based on a Cooking Light recipe which means “they’re good for you”, wink wink.
Cinnamon Cardamom Sugar Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/2 cup butter, softened
- 1 1/3 cup sugar
- 2 teaspoons vanilla extract
- 2 large egg whites
- 1. Sift together flour, baking soda, salt, cardamom and cinnamon in a bowl. Set aside.
- 2. In mixing bowl, beat butter and sugar on medium speed until light and fluffy.
- 3. Add in egg whites and vanilla and mix until texture is smooth.
- 4. Gradually add in flour mixture and stir until well blended.
- 5. Roll dough up in wax paper and shape into a log. Freeze for at least 30 minutes.
- 6. Preheat oven to 325 degrees F.
- 7. Cut log into 1 cm thick cookies and bake for 9-12 minutes.
To create the glaze, simply mix 1 cup of powdered sugar, 1/2 teaspoon Mapleine (maple-flavored extract) and 3-5 tablespoons milk. Add more milk or powdered sugar until desired texture is reached.