Lemons and their tart, refreshing flavor signal spring to me so we’re welcoming spring with a week’s worth of lemon-y recipes!
Cardamom is my new favorite thing. I want to put it in everything. My favorites include these Lemon Cardamom Snickerdoodles and sautéing diced mangoes in a little butter, brown sugar and a sprinkling of ground cardamom. It’s also used to flavor coffee and pastries.
Cardamom is a spice most frequently used in Middle Eastern, Indian and Scandinavian cuisines. Its unique flavor works well in both sweet and savory dishes. A member of the ginger family, cardamom can be purchased as seeds, which you can grind yourself for maximum flavor, or already ground. It loses its flavor once it’s ground so use it quickly or purchase high-quality ground cardamom. It’s one of the most expensive spice in the world — second only to saffron — and is now cultivated in Sri Lanka, Guatemala and Mexico.
Spice up your pancake batter, cookie dough, marinades and rubs with a pinch (or more) of ground cardamom.
Lemon Cardamom Snickerdoodles
Lemon and a sprinkling of ground cardamom brighten up the traditional snickerdoodle.
- 3/4 cup sugar
- 1/2 cup butter, softened
- zest of 2 lemons
- 1 large egg
- 1 1/3 cups flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon ground cardamom
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Mix butter, sugar and lemon zest together in the bowl of a mixer until light and fluffy. Add the egg, flour, cream of tartar, baking soda and salt. Mix until well-blended.
Stir 2 tablespoons of sugar and cardamom together in a small bowl.
Roll the cookie dough into 1 1/2-inch balls and roll in the sugar and cardamom. Place on prepared baking sheet and repeat with the remaining cookie dough.
Bake until cookies start to brown slightly around the edges but are still soft in the center, 8 to 10minutes. Remove from oven and let cool on baking sheet for 5 minutes.
Makes about 18 cookies.