Best 6 Cinnamon Or Cardamon Butter Cookies Recipes

CINNAMON BUTTER COOKIES

Steps:

• Cream together 1 cup butter and white sugar. Beat in the egg and 1 teaspoon vanilla. Combine together the sifted flour, salt and ground cinnamon and stir into butter mixture.
• Cover and chill dough for 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Lightly flour a rolling pin. Roll out dough on lightly floured wax paper and cut with cookie cutter. As dough warms it becomes unworkable. Return to refrigerator as needed. Bake on ungreased cookie sheet 15-20 minutes until lightly browned.
• To Make Icing: Sift confectioners' sugar into mixing bowl. Add vanilla, salt, and butter. Add milk one tablespoon at a time while beating until spreadable consistency. Continue beating on medium for 10 minutes. Ice cookies.

CARDAMOM PRINT SANDWICH COOKIES

Steps:

• In large bowl, combine brown sugar and 1 cup butter; beat until light and fluffy. Add egg; blend well. Add flour, cardamom and cinnamon; mix well. If necessary, cover with plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 350°F. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. For each cookie, dip bottom of glass that has textured base in sugar; flatten dough ball to form 1 1/2-inch round.
• Bake at 350°F. for 6 to 10 minutes or until firm to the touch. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
• Melt 2 tablespoons butter in medium saucepan over medium heat; cook until light golden brown. Remove from heat. Stir in all remaining filling ingredients, adding enough milk for desired spreading consistency. For each sandwich cookie, spread about 1 teaspoon filling between 2 cooled cookies.

CINNAMON SUGAR BUTTER COOKIES II

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside.
• Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.
• Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Overmixing makes tough cookies!
• Roll dough into 1inch balls, then roll each ball into cinnamon-sugar to coat. Place cookies on ungreased cookie sheets and bake at 300 degrees F (150 degrees C) for 18 to 20 minutes. Remove from sheets and let cool on racks.

CARDAMOM BUTTER COOKIES

Steps:

• whisk together dry ingredients, except sugar in a bowl.
• In a large bowl, beat together sugar, butter, eggs and vanilla, until fluffy.
• Reduce speed and beat in flour mixture.
• Roll into two 12-inch logs.
• Wrap in plastic and refrigerate 1 hour.
• preheat oven to 350.
• Slice into 1/4-inch slices and bake on ungreased cookie sheets 10-12 minutes.
• Cool on sheets 3 minutes, then move to racks.

CINNAMON BUTTER COOKIES

Steps:

• Preheat oven to 300°F.
• In a medium bowl, combine flour, soda and salt; set aside.
• In a large bowl, blend sugars with a mixer. Add butter and mix.
• Add eggs and vanilla. Mix until light and fluffy.
• Add flour mixture and blend just until combined. Do not overmix.
• Shape dough into 1-inch balls.
• Roll in combination of remaining sugar and cinnamon.
• Place 2-inches apart on ungreased cookie sheets.
• Bake for 18-20 minutes.
• Remove immediately from pan and cool.

CARDAMOM BUTTER SQUARES

Steps:

• Make cookies:
• Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
• Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
• Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
• Ice cookies:
• Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.
• Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.
• Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.