Cardamom Rose Sugar Cookies - Confectionary Tales of a Bakeaholic

Oh how I have missed this little corner of mine on the Internet. I’ve been baking a lot this year, working on my photography, and thinking about what I want to be doing next. I still don’t know what it looks like, but it definitely involves bringing this blog back and taking things to the next level.

You know what else took things to the next level? These cardamom rose sugar cookies. I am IN LOVE. Like ridiculously in love.

Imagine a delicious cardamom sugar cookie that’s got this slightly buttery, crisp, not overly sweet, and slightly spicy/floral spice from the ground cardamom seeds, paired with a delicious floral rosewater glaze on top sprinkled with rose petals because what else could be more perfect and beautiful? And delicious. Because I can’t use that word enough when describing these cookies.

Cardamom is my favorite spice in the world and we use it a lot in Swedish baking, so it’s something that just tastes like home to me.

With Valentine’s Day coming up next week, I know that these would be a hit with everyone. They’re heart-shaped, have a subtle rose flavor, and they’ve got actual flowers on them that you can eat. If you’ve got plans with a special someone, a Galentine’s Day party, or just want to share the love with some coworkers – bring these cookies along.

If you don’t have edible rose petals or don’t want to use them, they’re also great with sprinkles and edible glitter or just with the plain glaze.

Last year, I participated in the Cookies for Cancer with these peanut butter and chocolate ganache sandwich cookies. So this year, I knew I definitely wanted to sign up again – especially when it involves raising money for pediatric cancer.

This is the third year for our Valentine’s event! We want to make a difference in the fight against pediatric cancer.

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved again this year.

Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!

Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference!

Donate here.

Cardamom Rose Sugar Cookies

For the sugar cookies:

1 cup unsalted butter
1 cup granulate sugar
1 large egg
½ teaspoon vanilla extract
1 teaspoon rose water, optional *
1 teaspoon cardamom seeds, freshly ground *
3 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

For the glaze:

1 ½ cups powdered sugar
2 tablespoons rose water
1 ½ teaspoons light corn syrup
1-2 teaspoons milk or water

Notes:

1. If you can’t find cardamom seeds, you can replace that with just 1 ½ teaspoons ground cardamom from the store.
2. If you’d like a little more rose flavor, add up to 2 teaspoons rose water to the cookie dough, depending on your preference.

Recipe:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a large mixing bowl, cream the butter and sugar, starting on low. Once butter and sugar are starting to mix, increase to medium speed. Add in the egg, vanilla extract, and freshly ground cardamom. Mix to combine. In a separate bowl, whisk together flour, baking powder, and salt. Slowly mix flour mixture into the cookie dough until just combined. Dough will be a little loose but will come together when you press it together.

On a floured surface, pour out the cookie dough and knead until it comes together. Roll the dough out until it’s about ¼-inch thick. Cut out cookies using cookie cutters and place on the prepared cookie sheets, about 1-2 inches apart.

Place the cookie sheet in the freezer for 5-10 minutes and then bake directly for 9-12 minutes, or until the edges have just started to turn a light golden brown. Let cookies cool on cookie sheets for 5 minutes and then transfer to a wire cooling rack.

Once cookies are completely cool, prepare the glaze. In a medium sized bowl, sift or whisk out any chunks from the powdered sugar. Add in the rosewater and corn syrup, whisking mixture together. Add in milk or water until you reach your desired glaze consistency. I used about 1 teaspoon to get my glaze to be thick but also easily spreadable and not runny. Glaze cookies. Sprinkle them with rose petals, sprinkles, or leave them plain and let the glaze harden on the cookies for a few hours.