Cardamom Cookies

Cardamom Cookies


"A great spice cookie, brings back memories! Hint: this cookie dough behaves a lot like pie pastry and in fact makes a wonderful crust for a fruit tart."


servings 111 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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  1. Sift together flour, sugar, and spices; stir in peel and almonds. Cut in margarine till mixture resembles coarse crumbs. Stir in egg and milk till mixture forms a ball; chill.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Roll out to about 1/8-inch thickness. Cut into circles 1-3/4 inches in diameter. Place on ungreased cookie sheet; sprinkle with sugar. Bake for 6 to 8 minutes until edges are brown.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 23 Ratings


For years, my husband was looking for the "right" cardamom cookie...and we found it in this recipe!! It's by far the best spice cookie I have ever tried! It's flaky and light. Just perfect! I h...

I absolutely loved this cookie. I found the dough a little sticky to work with and you must be very careful with the cooking time as it cooks very quickly. I think this is a cookie that adults ...

On my second go round with these cookies, my opinion of them has risen considerably. Still didn't use the zest, still didn't dust cookies (I think they're sweet enough as-is). Did however use ...

These cookies are excellent! Based on prior reviews, i doubled the cardamom, adn added more cinnamon. Also, instead of lemon, i used orange peel, and insted of milk, orange juice. I rolled the d...

this is so tasty when you use it as apple pie pastry.

Great, I got 1st place in our county fair with these.

These are a nice textured cookies, but need way more spice. I used 2 tsp of cardamom and 1 of cinnamon. Also tried a batch with dried cranberries added and they were very good.

Soft, delicious. Don't cook these too long or you lose that lovely texture. They're great with raisins or dates and with extra cardamom.

The recipe turns out great after a few adjustments. I increased the cardamom to 1.5 tspn, the cinamon to 1/2 tspn, and lemon peel to 1/2 tspn. I don't like cookies too sweet, so I reduced the s...