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Browned Butter Cardamom Tea Cookies


Yields 4 dozen cookies


  • 1 cup butter
  • 3/4 cup sugar
  • 1 egg yolk
  • 1 tablespoon vanilla
  • 1/2 teaspoon ground cardamom
  • 2 cups all-purpose flour
  • 1 cup powdered sugar


  1. Melt butter in saucepan over medium heat, constantly stirring until butter just starts to turn golden brown and gets foamy and bubbly - about 4 minutes. Immediately remove from heat, transfer to a bowl and cool in refrigerator for about 30 minutes.
  2. Pre-heat oven to 350°F.
  3. Combine cooled browned butter and sugar and beat at medium speed until smooth.
  4. Add egg yolk, vanilla and cardamom, and continue beating until combined.
  5. On low speed, gradually add flour until mixture is no longer crumbly and forms a dough.
  6. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies puff and start to turn light golden brown, and small cracks form on the surface.
  7. Immediately remove from cookie sheets. Cool 1 minute. Roll cookies in powdered sugar while warm and again when completely cooled. Store between sheets of waxed paper in loosely covered container.
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