These cookies are crispy and chewy. A touch of cardamom makes them a special treat.

Cardamom is not a spice that I grew up with. Once married, my husband introduced me to Indian food, and with it came cardamom. It can be found ground or whole seeds (inside a pod). I usually buy both and use the ground one for bread and cookies and the seeds to add to rice or chicken stew.

The idea of these lemon-cardamom white chocolate cookies came from a recipe for cinnamon rolls I've made before.

These rolls have lemon zest and ground cardamom, instead of the more common sugar and cinnamon mixture. It's so yummy! One of those rolls that people always remember and ask for them every time they see you.

These white chocolate cookies go great with lemon and cardamom. The edges are crisp and the center is chewy. Just yum! Don't forget to add the lemon drizzle, it's just the perfect touch for these cookies!

Lemon-cardamom white chocolate cookies

Recipe adapted from Meals.

More recipes with lemon:

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

Recipe

Print Recipe

5 from 5 votes

Lemon-Cardamom White Chocolate Cookies

These cookies are crispy and chewy. A touch of cardamom makes them a special treat.

Prep Time10

Cook Time10

Resting Time2

Total Time20

Course: Christmas cookies

Cuisine: American

Servings: dozen cookies

Calories: 89kcal

Ingredients

1-½ cups flour (187.5g)
1 tablespoon cornstarch
¾ teaspoon baking soda
½ teaspoon salt
1-½ teaspoon ground cardamom
¾ cup butter softened (170.1g)
½ cup packed brown sugar (100g)
¼ cup sugar (50g)
1 large egg
1 tablespoon lemon juice
1 tablespoon lemon zest
2 cups white chocolate chips or chunks (12-oz. pkg.)

Drizzle:

½ cup icing sugar (62.5g)
1 teaspoon ground cardamom
1 teaspoon lemon zest
3 tablespoons lemon juice

Instructions

Mix flour, cornstarch, baking soda, ground cardamom and salt in a small bowl.
Beat butter, brown sugar and granulated sugar in a large mixing bowl until creamy.
Beat in egg and lemon juice and zest; gradually beat in flour mixture.
Stir in chocolate chips or chunks. Refrigerate for 2 hours or overnight.
Preheat oven to 375° F. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 7 to 10 minutes or until edges are lightly browned. Cool on baking sheets for 3 minutes; remove to wire racks.
For drizzle: mix all the ingredients in a small bowl. Drizzle over warm cookies.

Notes

To store: Place unfrosted cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. Before serving, thaw cookies, if frozen and drizzle with icing.

Nutrition

Calories: 89kcal