Gluten Free Cardamom Cookies (Chewy Spiced Sugar Cookie)

Gluten Free Cardamom Cookies: The Spice of the Season

If you’re looking for a holiday cookie that stands out from the sea of gingerbread and peppermint, look no further than these Gluten Free Cardamom Cookies. Cardamom is a truly magical spice—warm, citrusy, and slightly floral—and it elevates a simple sugar cookie into something truly unforgettable.

This recipe delivers a perfectly balanced cookie: soft and chewy in the center, with slightly crisp edges, all wrapped up in the complex, fragrant aroma of freshly ground cardamom.¹ They are naturally gluten-free and make a stunning addition to any holiday cookie platter or a cozy treat with your morning coffee.

Flour Blends Tested:

This recipe was successfully tested using the following gluten-free all-purpose flour blends that contain xanthan gum:

King Arthur Gluten-Free All-Purpose Baking Mix
Bob’s Red Mill 1-to-1 Baking Flour

Note: Using a blend that lacks xanthan gum may require adding 1/2 teaspoon of xanthan gum separately for proper structure.

Ingredient Notes:

Cardamom: Use freshly ground cardamom if possible. Pre-ground cardamom loses its potency quickly. The difference between fresh and old spice is huge in this recipe! Look for green cardamom pods and grind the seeds yourself just before baking.

Butter: Use unsalted butter, softened to room temperature. This is essential for proper creaming with the sugar, which creates the cookie’s tender texture.

Sugar: We use both granulated sugar in the dough and extra granulated sugar for rolling. Rolling the dough in sugar before baking gives the cookies a beautiful sparkle and a satisfyingly crisp texture.

Egg Yolk: The addition of an extra egg yolk (beyond the required whole egg) adds richness and chewiness, preventing the cookie from becoming too crumbly.

How to Make Gluten-Free Cardamom Sugar Cookies (Step-By-Step)

Cream Butter and Sugar: Beat the softened butter and granulated sugar until light and fluffy. This incorporates air, which helps the cookies stay soft.

Add Wet Ingredients: Beat in the egg, extra egg yolk, and vanilla extract.
Mix Dry Ingredients: Whisk together the GF flour, cardamom, baking soda, and salt.

Combine: Gradually add the dry mixture to the wet mixture, mixing on low speed until the dough just comes together. Do not overmix.

Chill (Optional): While not mandatory, chilling the dough for 30 minutes makes it easier to handle and results in thicker cookies.
Roll and Bake: Scoop the dough into 1-inch balls. Roll each ball in granulated sugar. Bake on a parchment-lined sheet until the edges are lightly set and golden.

How to melt chocolate chips in a microwave:

If you choose to drizzle these cookies with melted chocolate:

Place 1/2 cup of chocolate chips in a microwave-safe bowl.
Microwave on 50% power for 30-second intervals, stirring thoroughly between each interval.
Continue until the chips are mostly melted and smooth. The residual heat will melt the remaining lumps as you stir. Be careful not to overheat, which causes the chocolate to seize.

Fresh Spices: The secret to truly flavorful cardamom cookies is fresh spice. If your ground cardamom has been sitting in your pantry for over a year, buy new spice or use whole pods.
Don’t Grease the Pan: Use parchment paper instead. This helps the cookies spread evenly and prevents the bottoms from burning or spreading too thin.
Scoop Uniformly: Use a cookie scoop to ensure all cookies are the same size, which guarantees even baking times.

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