Brown butter for the special touch to these cookies. They're soft, sugary, and have just the right amount of moisture.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a small heavy saucepan, heat and stir butter over medium heat for 10 to 12 minutes or until butter turns the color of light brown sugar. Pour butter into a large bowl; cover and chill for 30 minutes, stirring once.

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  • In the large bowl, beat the browned butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar. Beat until combined, scraping bowl occasionally. Beat in eggs, cream of tartar, baking soda, the 1 teaspoon cardamom, vanilla, and salt until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 2 hours or until dough is easy to handle.

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  • Preheat oven to 375 degrees F. In a small bowl, combine the 1/4 cup sugar and the 1/4 teaspoon cardamom. Shape dough into 1-inch balls. Roll balls in the sugar mixture to coat. Place 2 inches apart on an ungreased cookie sheet.

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  • Bake in the preheated oven for 9 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Makes about 48 cookies.

Tips

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Reviews (3)

18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
10/13/2019
Turned out so good!!! Super easy recipe to follow and deliciously warm and sweet cookies. I changed it a bit and subbed brown sugar instead of white (you can use the same measurements) and added a bit more cardamom to the batter. I think next time I’ll add more cardamom, maybe 2 teaspoons total because I felt the flavor still could’ve been elevated. Turned out really fluffy and soft in the middle and perfectly golden brown crust. My tip: make sure the butter is cooled completely to room temp or colder before adding into the recipe. Also make sure to scrape the bottom of the butter where all those brown bits collect, adds a really good warm flavor overall! Enjoy!
Rating: 5.0 stars
10/13/2019
Turned out so good!!! Super easy recipe to follow and deliciously warm and sweet cookies. I changed it a bit and subbed brown sugar instead of white (you can use the same measurements) and added a bit more cardamom to the batter. I think next time I’ll add more cardamom, maybe 2 teaspoons total because I felt the flavor still could’ve been elevated. Turned out really fluffy and soft in the middle and perfectly golden brown crust. My tip: make sure the butter is cooled completely to room temp or colder before adding into the recipe. Also make sure to scrape the bottom of the butter where all those brown bits collect, adds a really good warm flavor overall! Enjoy!
Rating: Unrated
06/15/2013
How has this recipe not yet been reviewed? The flavor and texture are amazing. The ingredients and ratios are perfect, although more cardamom can be added to suit individual taste. Every step of the recipe is important and should be followed closely. The scent in your kitchen about seven minutes into the first batch will make you and your family wildly happy that you love to bake. Changes: I thought the rich flowery flavor of honey would be a nice addition, so I subbed out 1/2 c of sugar for an equal amount of local organic honey. The end result isn't bad, but in hindsight I think the brown butter and cardamom are flavor enough and therefore the recipe is probably perfect as-is. I added slightly more cardamom to the dough. My sugar/cardamom rolling mixture was also increased, 5 T of sugar and a little over a half t of cardamom. My cookies were about 1-1/4 inches before baking and spread nicely, with about 9-1/2 minutes baking time, til the crust was just-goldenbrown and the interior still nicely soft. Most important: if at all possible, grind cardamom pods immediately before making your dough, rather than buying pre-ground. I will be making these again. And again.
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