These Cardamom Vanilla Sugar Cookies are a delightful twist on the classic sugar cookie, featuring warm cardamom and aromatic vanilla.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, beat the unsalted butter until creamy using an electric mixer.
Softened butter creams more easily and creates a smooth texture.
Gradually add the granulated sugar to the butter and beat until the mixture is light and fluffy.
Adding sugar gradually helps it dissolve better into the butter.
Mix in the egg, salt, ground cardamom, and vanilla extract until well combined.
Ensure the egg is at room temperature for better mixing.
Slowly add the all-purpose flour to the wet mixture, blending until a dough forms.
Mix just until combined to avoid overworking the dough.
Chill the dough in the refrigerator for 30-90 minutes.
Chilling makes the dough easier to roll and prevents spreading during baking.
Roll the dough to 1/8 inch thickness on a lightly floured surface and cut into shapes using cookie cutters.
Flour the rolling pin lightly to prevent sticking.
Place the cookies on a parchment-lined baking sheet, leaving space between them. Sprinkle with coarse sugar.
Using parchment paper makes cleanup easier and prevents sticking.
Bake the cookies in the preheated oven for 11-15 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to avoid overbaking.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies set before moving them.
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