I don’t know about you, but sometimes I crave a light but flavourful cookie. This is especially true in the summer when it gets too hot to be eating anything rich or overpowering. Thus, something light but flavourful was my aim when I was developing the recipe for these lemon-glazed cardamom cookies.
They have a soft, airy, and slightly crumbly texture. The cardamom gives them a nice flavour, without overpowering your tastebuds. While the lemon glaze gives them freshness and the right amount of sweet and sour.
When making the dough I used a blend of regular flour and oat flour. I chose to do this to add some nutrients like fiber and protein. I also used cream, to make the cookies soft and airy. The only flavor component in the dough is the cardamom spice. If you dislike cardamom, you could replace it with crushed toasted black sesame seeds.
For the glaze I used a little lemon juice and a little hot water since lemons are so sour. If you would like your glaze to be less sour, you can replace both the lemon juice and hot water with orange, grapefruit, yuzu, or even passionfruit juice.
After I glazed my cookies, I sprinkled some freeze-dried raspberries over them. This step is optional. However if you find your cookies are looking too plain, you could sprinkle some cocoa nibs or chocolate shavings. Just make sure to do it before the glaze hardens, or your topping won’t stick.
If you have extra cookies, you can freeze them in self-sealing freezer bags for up to 3 months. You can thaw them at room temperature, but make sure to eat them shortly after thawing. They dry out very quickly after freezing.
See more cookie recipes here.
And lastly, the lemon-glazed cardamom cookies recipe is here:
Lemon-Glazed Cardamom Cookies
For the cookies:
- 1 cup (100 g/ 3 ½ oz.) oat flour
- 1 ½ cups (225 g/ 8 oz.) all-purpose flour
- 1 stick (115 g/ 4 oz.) unsalted butter, room temperature
- ⅓ cup (70 g/ 2 ½ oz.) granulated sugar
- 1⁄4 cup (60 ml/ 2 fl. oz.) cream (35% fat content)
- 1 large egg, room temperature
- 2 tsp. ground cardamom
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1⁄4 tsp. salt
- 2-3 tbsp. oat flour for dusting the work surface
For the glaze:
- 1 ¾ cups (200 g/ 7 oz.) icing sugar
- 4 tbsp. freshly squeezed lemon juice
- 1 tbsp. hot water
- crushed freeze-dried raspberries for decoration
For the cookies:
- In a bowl place the all-purpose flour, oat flour, cardamom, salt, and baking powder. Whisk them together and set aside.
- In a large bowl, mix the butter with the sugar until creamy and fluffy. Add the cream, egg and vanilla extract, and mix them well. In two-three steps add the flour mix, and mix it into the butter mixture after each addition.
- Transfer the dough onto a lightly floured work surface. Roll it out to 6 mm(¼ inch) thickness. Cut shapes with a cookie cutter and place them on a baking tray lined with parchment paper. Re-roll scraps until all the dough is used up.
- Place the tray with cookie dough in the fridge for 30 minutes.
- Preheat oven to 180°C (350°F).
- Take the tray from the fridge and place it directly into the preheated oven. Bake for 25 minutes. Remove the tray from the oven and allow the cookies to cool on the tray for 2-3 minutes before transferring to a rack to cool completely.
- Note: Using a cookie cutter of 63 mm (2.5 inches) in size will result in 20 cookies. The number of cookies will vary with the size of the cookie cutter.
For the glaze:
- In a bowl, mix together the icing sugar, lemon juice and hot water. If the glaze is too thick, add one more tbsp. hot water. When the glaze reaches desired consistency, dip cookies. Place them on a rack.
- Sprinkle freeze-dried raspberries over the glazed cookies.