Cardamom Cookies with Ginger and Cinnamon | The Frugal Chef

These cardamom cookies are incredibly flavorful. We will are going to make them with cinnamon and ginger. I am using whole wheat flour and coconut sugar to make these but you use what ever you prefer. The recipe is below 👇 VEA ESTE VIDEO EN ESPAÑOL - SUBSCRIBE HERE! - Share, like and comment. Follow me : Twitter : Facebook : Instagram : How to Make Cardamom Cookies Makes about 36 1 cup (227 grams) unsalted butter - softened 1 cup (200 grams) coconut sugar (you can use white if you prefer) 2 large eggs -- room temperature 1 teaspoon (5 ml) vanilla extract 2 cups (240 grams) whole wheat flour (you can use white if you prefer) 1/2 teaspoon (2.5 ml) baking soda 1/2 teaspoon (2.5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground ginger 1/2 teaspoon (2.5 ml) ground cardamom 1/8 teaspoon (.62 ml) black pepper 1/4 teaspoon ( ml) salt FOR ROLLING - 2 tablespoons (24 grams) coconut sugar 1 teaspoon (5 ml) ground cardamom Cream the softened butter with the sugar. Add the vanilla and eggs and mix in well. In a separate bowl, whisk together all the dry ingredients. Add them to the creamed butter mixture and mix until all is incorporated. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour. You can make this dough in advance and leave it in the fridge for a couple of days or freeze it. Heat your oven to 350F (176 C). Spoon some dough into your clean hands and roll it into a ball. Cover it with the cardamom sugar and place it on a lined baking sheet. Leave some space between each one as they might spread some. Bake them for about 12 minutes, or until they are lightly browned at the bottom. Remove them from the oven and let them cool down completely. Keep them in an air tight container for up to one week. Music courtesy of Artlist - Idokay - Fragments of Sunlight