Brown Butter Cinnamon Cardamom Cookies | Easy Spiced Cookie Recipe 

Indulge in the warm, aromatic flavours of these Brown Butter Cinnamon Cardamom Cookies! Perfectly crisp at the edges with a chewy centre, these cookies level up with the nutty browned butter and a fragrant duo of spices. A sprinkle of cinnamon-cardamom sugar adds a nice crunch, while an overnight chill develops rich, deep flavours. Ideal for holiday gifting or cosy evenings, this easy recipe promises a gourmet twist on classic cookies! Give it a try!

Ingredients:

• 112g Butter
• 105g Caster Sugar
• 106g Light Brown Sugar (soft)
• ½ tsp Bicarbonate of Soda (or Baking Soda)
• 1 Egg
• 1 tsp Vanilla Paste
• 162g Plain Flour
• 1 tsp Ground Cinnamon
• 1 tsp Ground Cardamom
• 1 tsp Sea Salt

Grater of nutmeg

Sugar Topping:

• 1 tbsp Caster Sugar
• ½ tsp Ground Cinnamon
• ½ tsp Ground Cardamom

Method:

1.In a saucepan, melt the butter over medium heat, swirling occasionally, until it turns a deep golden caramel colour. Remove from heat and let cool slightly. Stir in the ground cinnamon and cardamom. Set aside.

 2.In a bowl, whisk together the flour, bicarbonate of soda, and salt.

3. In a separate mixing bowl, combine the light brown sugar and caster sugar. Add the egg and whisk until light and fluffy. Mix in the vanilla paste.

4.Pour the spiced browned butter into the sugar-egg mixture and whisk until fully incorporated.

5.Gradually fold the flour mixture into the wet ingredients until a soft dough forms.

6.Use a medium ice cream scoop to portion dough balls onto a parchment-lined tray. In a small bowl, mix the sugar topping ingredients. Sprinkle generously over the dough balls.

7.Refrigerate the dough for at least 12 hours (or overnight) for optimal flavor and texture.

8.Preheat the oven to 160°C (320°F). Space the dough balls 2 inches apart on a parchment-lined tray. Bake for 15–18 minutes, or until edges are golden.

9.Let cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.