Ingredients

The following ingredients have 18 Servings
  • 10 ounces all-purpose flour, by weight ((2 cups, measured))
  • 1 tsp ground cardamom
  • 1.5 tsp baking powder
  • 1/2 tsp sea salt
  • Zest of 2 lemons
  • 8 tbsp unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup confectioner's sugar

Instruction

  • Preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper or silicone mats.
  • In a large bowl, whisk to combine the flour, cardamom, baking powder, salt, and lemon zest. Set aside.
  • Using a hand mixer, cream together the butter and granulated sugar on medium speed for about 2 minutes, until fluffy and combined.
  • Mix in the eggs and vanilla extract until incorporated, about 30 seconds.
  • Add the dry ingredients to the wet, and mix on low speed until the flour is incorporated. 
  • Use a medium 1.5tbsp cookie scoop to portion out cookies, then roll the portioned dough into small balls, using the palms of your hands.
  • Place the confectioner's sugar in a bowl, and roll the cookie dough balls in the confectioner's sugar, coating generously. Place the balls on a sheet pan about 2 inches apart, 12 per half sheet pan.
  • Bake the cookies for 13 minutes, until the surface of the cookies have crinkled and the cookies have flattened slightly. The cookies will not be browned. Cool the cookies on a wire rack and serve.