Cardamom Butter Cookies

Cardamom Butter Cookies

These cookies pack an amazing flavor combination with the saffron, lemon, and cardamom! Although I added saffron to the recipe, the cardamom is still the main flavor (I just love how the saffron compliments the other spices). These cookies are a great way to end any meal or dinner party, so cozy up with a nice fire and enjoy this amazing light and airy treat.

Cardamom Butter Cookies

Yields 15 cookies


1/2 cup Earths Balance Vegan Buttery Stick, cubed

1/2 cup Woodstock organic cane sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water , combined

1/2 cup + 3 Tbsp. King Arthur organic flour (1-3/4 cup)

1/2 cup + 3 Tbsp. whole wheat flour

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground cardamom

1/4 tsp. saffron

2 Tbsp. lemon juice


  1. Preheat oven to 350 degrees F. 
  2. In your Kitchen-aid stand mixer, combine the butter  and sugar until creamy, about 2-3 minutes.
  3. In a medium glass bowl, combine sifted flour with cardamom, lemon juice, and salt.
  4. Add mixture to the butter and sugar slowly until dough has formed.
  5. On a baking sheet, spray with oil or use baking mat so cooking don’t stick. Using a cookie scooper, dispense cookie from scooper or roll up the dough into 1″ rounds and flatten surface into a disc shape.
  6. Bake cooking for 12-15 minutes or until golden brown.

Chef’s tip: Chill your butter and if you do not want to use a half and half mixture for the flour, you can use 1-3/4 cups of wheat flour.