My friend had made me these amazing brown butter cardamom cookies for my birthday last year and I loved them so much that I wanted to recreate them. Thus, these Cardamon Birthday Cookies were born! These cookies are a spiced-up version of your basic sugar cookie, chewy and perfect with a cup of something warm/cold. There were many trials and testers that helped me make this recipe a delight, thank you to those people, A , Z, and family to name a few. I thought they would be perfect for my first official post on this very sirius blog. Please enjoy them!

Cardamom Birthday Cookies

Makes 32 Cookies

Ingredients

1 cup of unsalted butter (226g), browned and slightly cooled
¼ cup brown sugar (44g)
1 ¼ cup white sugar (260g)
2 large eggs (96g), at room temperature
2 tsp of vanilla
2 cups of all-purpose flour (334g)
½ tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cardamom
½ cup white sugar (for later)
1 tsp ground cardamon (for later)

Instructions:

Melt butter in a saucepan on medium heat, stirring occasionally for 5-8 min until butter is fully melted and brown bits start to form on the bottom. A good indicator is the color of the foam on top of the butter, it should turn a golden tan color with bits of brown butter. Set aside to cool in a bowl or stand mixer.
Combined flour, salt, baking powder, baking soda and cardamom and sift; set aside.
Add the brown and white sugar to the bowl with your brown butter and mix until light in color and homogenous. At this stage it may look a bit oily; that is totally ok just make sure to scrape down the sides of the bowl and mix well.
Add eggs and vanilla and beat well until mixture is slightly thicken.
Once your wet ingredients are combined, add the dry ingredients and using a whisk/paddle attachment mix until no white streaks remain.
Let the dough stand for 30 min at room temperature, to allow the flour hydrate and the dough to thicken. During this time preheat your oven to 350 F.
Using your hands or a cookie scoop, scoop out 1 tablespoon sized cookies. You can make them bigger or smaller. Make sure to have uniform sized cookies.
Roll dough in the white sugar/cardamon (listed at the end of the recipe) mix. Place on baking sheet, lined with parchment or slipat, making sure to leave space between cookies for expansion.
Bake until the edges are a golden brown or for 8-10 min. A longer bake time will be needed for bigger cookies.
Take out of oven a let sit on baking sheet for 5 min, the cookies will sink a bit as they cool.