Cardamom adds flavor to these homemade cookies – perfect to serve as dessert.
Cardamom Sugar Thins
- Prep Time 2 hr 10 min
- Total 2 hr 10 min
- Servings 60
- Ingredients 10
Ingredients
- 2 cups Gold Medal™ all-purpose flour
- 1 teaspoon ground cardamom
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter or margarine, softened
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- Powdered sugar

Make With
Gold Medal Flour
Instructions
-
Step1In medium bowl, stir together flour, cardamom, baking powder and salt until blended; set aside. In large bowl, beat butter and 1 cup granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Add egg, egg yolk and vanilla; beat on low speed until combined. Add flour mixture; beat until soft dough forms. Cover and refrigerate 5 to 10 minutes or until firm.
-
Step2Heat oven to 350°F. On lightly floured surface, or between 2 sheets of waxed paper or cooking parchment paper, roll half of dough at a time to 1/8-inch thickness. Using 2-inch scalloped cookie cutter, cut out dough, gently pressing together and rerolling scraps as necessary. Onto ungreased cookie sheets, place about 1 1/2 inches apart.
-
Step3Bake 8 to 10 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with powdered sugar. Cool completely before storing in airtight container.
Nutrition
45
Calories
1 1/2g
Total Fat
0g
Protein
7g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 45
- Calories from Fat
- 15
- Total Fat
- 1 1/2g
- 3%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 25mg
- 1%
- Potassium
- 5mg
- 0%
- Total Carbohydrate
- 7g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 4g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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