For the best experience, please enable JavaScript.
Cardamom-Pistachio Snowdrop Cookies
Prep: 20 minutes (plus 1 hour chilling)
Cook: 12 minutes
Servings: 24 cookies
A Spice-Kissed Winter Wonderland
Step into a world of enchanting flavors with our Cardamom-Pistachio Snowdrop Cookies. We've taken the beloved crinkle cookie and given it a fragrant, nutty makeover. The warmth of cardamom pairs beautifully with the subtle sweetness of pistachios, all wrapped in a snowy coat of powdered sugar. They're the perfect unique addition to your holiday cookie platter.
Materials
- 1 cup all-purpose flour
- 1/2 cup unsalted, shelled pistachios, finely chopped
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cardamom
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup powdered sugar for rolling
Preparation
- First things first, let's get our dry ingredients acquainted. In a medium bowl, whisk together the all-purpose flour, your beautifully chopped pistachios, the baking powder, salt, and that wonderfully aromatic ground cardamom. Giving them a good mix now ensures every single cookie gets its fair share of flavor.
- Now for the heart of our cookie dough. In a separate large bowl, using an electric mixer, cream together the softened butter and granulated sugar until it's light and fluffy. This step is crucial for a tender cookie, as it whips air into the mixture.
- Gently crack your large egg into the butter-sugar mixture, followed by the vanilla extract. Beat everything together until it's just combined. Don't overmix here; we want to keep that lovely texture.
- Time to unite the wet and dry! Gradually add your flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. It's going to smell amazing already!
- Wrap the dough in plastic wrap and let it chill in the refrigerator for at least one hour. This is the secret to preventing the cookies from spreading too much in the oven and it makes the dough much easier to handle.
Cooking
- Once your dough is nicely chilled, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will save you a lot of cleanup later!
- Place the powdered sugar in a small, shallow bowl. Scoop out tablespoon-sized portions of the dough and roll them into smooth balls between your palms.
- Now for the fun part! Roll each dough ball generously in the powdered sugar, making sure it's completely coated. This is what creates that beautiful 'crinkle' effect as the cookies bake and expand.
- Arrange the powdered sugar-coated balls on your prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.
- Bake for 10-12 minutes. You'll know they're ready when the edges are set and the centers are still a little soft. The cracks will have formed, revealing the lovely cookie beneath the snowy sugar. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The aroma of cardamom and baking will be pure holiday magic!
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.