Best 8 Cardamom Sugar Crisps Recipes

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Embark on a culinary adventure with "Cardamom Sugar Crisps", a delightful treat that will tantalize your taste buds and transport you to a world of sweet indulgence. This delectable confection combines the aromatic warmth of cardamom with the comforting flavors of sugar and butter, resulting in a crispy, golden-brown cookie that shatters in your mouth, leaving a lingering trail of cardamom's enchanting fragrance. Get ready to indulge in a symphony of flavors and textures as you explore the best recipe for this irresistible cardamom sugar crisp cookie.

Check out the recipes below so you can choose the best recipe for yourself!

CARDAMOM SUGAR



Cardamom Sugar image

I cannot eat cinnamon and there are times I miss the spice and aroma. I came up with this cinnamon sugar substitute. Enjoy this yummy sugar by sprinkling it on hot cereal, sliced fruit, or pastries. Ground cardamom could be substituted but the finished product will be less aromatic.

Provided by CarolynCooks

Categories     Everyday Cooking

Time 10m

Yield 24

Number Of Ingredients 2

20 pods cardamom, or more to taste
¾ cup white sugar

Steps:

  • Crack cardamom pods open to remove seeds. Discard husks.
  • Combine cardamom seeds and 2 tablespoons sugar in a spice grinder; grind until fine and evenly textured. Combine with remaining 1/2 cup plus 2 tablespoons sugar. Transfer to a glass container; seal.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 6.3 g, Sugar 6.2 g

CARDAMOM SUGAR CRISPS



Cardamom Sugar Crisps image

Delicious cardamom cookies made using Gold Medal® all-purpose flour and sprinkled with decorator sugar crystals - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 48

Number Of Ingredients 13

3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1/2 teaspoon vanilla
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
3 tablespoons granulated sugar
1 1/2 cups powdered sugar
1 teaspoon vanilla
2 to 3 tablespoons milk
3 tablespoons decorator sugar crystals

Steps:

  • Heat oven to 350°F. In medium bowl, beat butter, brown sugar, 1/2 teaspoon vanilla and egg with electric mixer on medium speed until smooth. On low speed, beat in flour, salt, cardamom and cinnamon. Refrigerate dough about 1 hour or until firm.
  • Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Gently press bottom of drinking glass onto dough to grease, then press into granulated sugar and onto dough balls to flatten to about 1 1/2 inches in diameter.
  • Bake 7 to 9 minutes or until edges are just beginning to brown and centers of cookies are set. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes.
  • In small bowl, mix powdered sugar, 1 teaspoon vanilla and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over cookies; sprinkle with sugar crystals.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 9 g, TransFat 0 g

CARDAMOM APPLE CRISP WITH CARAMEL CREAM



Cardamom Apple Crisp with Caramel Cream image

Here's great tasting apple and oats crisp flavored with cardamom and cinnamon. Serve this delicious baked dessert with caramel cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 6

Number Of Ingredients 10

4 medium tart baking apples, peeled, sliced (4 cups)
1/3 cup plus 2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 to 3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/3 cup cold butter or margarine
1/4 cup chopped pecans, if desired
1 cup heavy whipping cream
1/4 cup caramel topping

Steps:

  • Heat oven to 375°F. Grease bottom and sides of 8-inch square baking dish with shortening or cooking spray.
  • In medium bowl, toss apples with 1/3 cup of the brown sugar. Spread apples in dish. In another bowl, stir remaining 2/3 cup brown sugar, the flour, oats, cardamom and cinnamon until well mixed. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in pecans. Sprinkle over apples.
  • Bake 30 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Cool 45 minutes before serving.
  • In chilled large deep bowl, beat whipping cream and caramel topping with electric mixer on high speed until stiff peaks form. Serve caramel cream with warm crisp. Drizzle with additional caramel topping, if desired.

Nutrition Facts : Calories 490, Carbohydrate 68 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 51 g, TransFat 1 g

CARDAMOM-SCENTED PEAR CRISP



Cardamom-Scented Pear Crisp image

Provided by Mark Bittman

Categories     Fruit     Dessert     Bake     Pear     Spice     Fall     Party     Cardamom     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 6 to 8 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the pan
2 tablespoons vegetable oil
3/4 cup brown sugar
1/2 cup chopped walnuts or pecans
1 tablespoon lemon juice
1 cup rolled oats
1/2 cup whole wheat flour
Pinch of salt
3 pounds pears, cored and sliced
1 teaspoon cardamom

Steps:

  • 1. Heat the oven to 400°F. Grease an 8- or 9-inch square or round baking dish with a little butter. Cream the 4 tablespoons butter, oil, and sugar together using an electric mixer or fork. Stir in the nuts, lemon juice, oats, flour, and salt until combined and crumbly. (You can make the topping ahead to this point; tightly wrap, and refrigerate for up to a day or freeze for up to several weeks; thaw before proceeding.)
  • 2. Put the pears in the prepared dish, sprinkle with the cardamom, and toss. Crumble the topping over all. Bake until the filling is bubbly and the crust is just starting to brown, 30 to 40 minutes. Serve immediately, or at least while still warm.

CARDAMOM FRUIT CRISP



Cardamom Fruit Crisp image

Cardamom add a delicious twist to this traditional fall fruit dessert. You will certainly enjoy this special Crisp.

Provided by Chef mariajane

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 apples, peeled and sliced
2 firm ripe pears, peeled and sliced
1 tablespoon lemon juice
1/2 teaspoon pure vanilla extract
2 tablespoons cornstarch
1 teaspoon cardamom, ground
1/2 cup flour
1/2 cup quick-cooking oats
1/2 cup brown sugar, firmly packed
6 tablespoons cold butter, cut into pieces

Steps:

  • Preheat oven to 350°F.
  • Toss apples and pear slices with lemon juice and vanilla in large bowl. Mix cornstarch and cardamom. Sprinkle over fruit; toss to coat well. Spoon into lightly greased 8 or 9-inch square baking dish.
  • FOR THE STREUSEL TOPPING: Mix flour, oats and sugar in medium bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Sprinkle evenly over fruit.
  • Bake 40-45 minutes or until fruit is tender and topping is golden brown. Serve warm with ice cream or whipped cream, if desired.

Nutrition Facts : Calories 303.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 90.8, Carbohydrate 48.2, Fiber 3.9, Sugar 28.1, Protein 2.7

CARDAMOM SUGAR THINS



Cardamom Sugar Thins image

Cardamom adds flavor to these homemade cookies - perfect to serve as dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 60

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
1 teaspoon ground cardamom
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla
Powdered sugar

Steps:

  • In medium bowl, stir together flour, cardamom, baking powder and salt until blended; set aside. In large bowl, beat butter and 1 cup granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Add egg, egg yolk and vanilla; beat on low speed until combined. Add flour mixture; beat until soft dough forms. Cover and refrigerate 5 to 10 minutes or until firm.
  • Heat oven to 350°F. On lightly floured surface, or between 2 sheets of waxed paper or cooking parchment paper, roll half of dough at a time to 1/8-inch thickness. Using 2-inch scalloped cookie cutter, cut out dough, gently pressing together and rerolling scraps as necessary. Onto ungreased cookie sheets, place about 1 1/2 inches apart.
  • Bake 8 to 10 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with powdered sugar. Cool completely before storing in airtight container.

Nutrition Facts : Calories 45, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 4 g, TransFat 0 g

BLACKBERRY CRISP WITH CARDAMOM CUSTARD SAUCE



Blackberry Crisp With Cardamom Custard Sauce image

You could use a combination of berries (raspberries, blueberries and blackberries in equal parts) in this crisp, but it especially sings with just blackberries. (Wild blackberries, if you can find them, are even better.) Cardamom perfumes the accompanying rich custard sauce. The warm, musky spice adds a flavor that's perfect with berries. The crisp needn't be served piping hot straight from the oven; it's delicious served at room temperature or just slightly warm.

Provided by David Tanis

Categories     custards and puddings, dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

1 cup/128 grams all-purpose flour
1/2 cup/100 grams granulated sugar
1/2 cup/113 grams salted butter, cold and thinly sliced
Pinch of ground cardamom
6 cups/850 grams blackberries
1/2 cup/100 grams granulated sugar
2 cups/480 grams half-and-half
1/2 cup/100 grams granulated sugar
1 tablespoon cardamom seeds, or 6 green cardamom pods, smashed
4 egg yolks

Steps:

  • Make the topping: Put flour, sugar, butter and ground cardamom in a medium bowl. Using your fingertips, work ingredients together until the mixture resembles wet sand with a few stray pebbles. (The topping can be made in advance and refrigerated for 1 week or frozen for up to 2 months.)
  • Heat oven to 400 degrees. Toss the blackberries with ½ cup/100 grams sugar and transfer the mixture to an 8-inch square baking dish.
  • Sprinkle topping over berries loosely, and transfer to the oven. Bake for 30 to 40 minutes, until the topping is well browned. Let cool for 10 minutes, or serve at room temperature.
  • As the crisp bakes, make the custard sauce: Put half-and-half and sugar in a small saucepan over medium-high heat. Add the cardamom seeds and bring to just under a simmer, stirring. Put yolks in a bowl and whisk until smooth, then whisk in 1 cup of hot half-and-half mixture. Pour the contents of the bowl back into the saucepan and cook, whisking, on a very low flame until the mixture barely thickens, about 5 minutes. Strain through a fine-mesh sieve. Serve sauce hot, or let cool and refrigerate until ready to use. (Sauce can be made up to 2 days in advance.)
  • To serve, scoop large spoonfuls of crisp into individual shallow bowls. Ladle the sauce around each serving or pass the sauce at the table.

SPICY CARDAMOM CRISPS



Spicy Cardamom Crisps image

Make and share this Spicy Cardamom Crisps recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 3h

Yield 90 cookies, 45 serving(s)

Number Of Ingredients 11

1 1/3 cups sugar
1 cup butter, softened
1 egg
2 tablespoons dark corn syrup
1 tablespoon water
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
sliced almonds

Steps:

  • Combine sugar and butter in large bowl.
  • Beat at medium speed, scraping bowl often, until creamy.
  • Add egg, corn syrup, water and vanilla; beat until well mixed.
  • Reduce speed to low; add all remaining ingredients except almonds.
  • Beat until well mixed.
  • Divide dough into thirds.
  • Shape each third into 1/2-inch thick squares.
  • Wrap each square in plastic food wrap. Refrigerate until firm (1 to 2 hours).
  • Heat oven to 375°F
  • Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 12x10-inch rectangle.
  • Cut into 2-inch squares using pastry cutter or sharp knife; cut squares diagonally in half to form triangles.
  • Place 1 inch apart onto ungreased cookie sheets.
  • Lightly press almonds into center of each cookie.
  • Bake for 7 to 9 minutes or until edges are very lightly browned and cookies are set.

Nutrition Facts : Calories 94.2, Fat 4.3, SaturatedFat 2.6, Cholesterol 15.6, Sodium 74.2, Carbohydrate 13.1, Fiber 0.3, Sugar 6.2, Protein 1.1

Tips:

  • Use a food processor or blender to make the dough. This will save you time and energy, and it will also help to ensure that the dough is evenly mixed.
  • If you don't have a food processor or blender, you can also make the dough by hand. Just be sure to mix it well until it is smooth and evenly combined.
  • Be sure to use parchment paper when baking the crisps. This will help to prevent them from sticking to the pan and it will also make them easier to remove.
  • Let the crisps cool completely before storing them. This will help them to keep their shape and flavor.

Conclusion:

Cardamom sugar crisps are a delicious and easy-to-make treat that are perfect for any occasion. They are also a great way to use up leftover dough. With just a few simple ingredients, you can make a batch of these tasty crisps that are sure to please everyone. So next time you are looking for a quick and easy dessert, give cardamom sugar crisps a try. You won't be disappointed!

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