Cardamom Oatmeal Cookies

Cozy and warming Cardamon Oatmeal Cookies made extra sweet and flavorful with brown sugar, ground cardamom, and vanilla extract. Top these chewy cookies with a drizzle of cardamom icing for even more sweet flavor.

Cardamom Oatmeal Cookies

When it comes to oatmeal cookies, I like them chewy in the middle, crisp at the edges, and baked with plenty of sugar (they’ve gotta be extra sweet). Add fragrant ground cardamom and I’m in cookie heaven. Seriously, the day I baked these, I ate four of the cookies – this is saying a lot since there’s no chocolate involved.

Made with pantry staple ingredients (except, perhaps, the cardamom for some), these cookies come together in no time. The dough is easy and requires no chilling.  And you don’t even need to roll the dough balls. Of course, I’ve added a drizzle of icing to my cookies, but these cookies are simply stellar even without the icing. They’re a new top favorite, especially considering how quick and easy they are.

Why You’ll Love These Cookies

• No chill time required
• Makes just 13 big cookies
• Perfect oatmeal cookie texture
• Lots of cardamom flavor in the cookie and icing
• Easily double the recipe for more cookies

What You’ll Need

• Plant-based butter adds a buttery taste and moisture to these cookies. Regular butter should work as well. I used Country Crock Plant Butter Sticks with Olive Oil.
• White granulated sugar adds sweetness and crunch to these cookies. The extra sugar allows the cookies to spread and gives the edges a crisp finish.
• Light brown sugar adds sweetness, flavor, and moisture thanks to the molasses in it. I haven’t tested this recipe with dark brown sugar.
• Egg binds the ingredients together. I haven’t tested these cookies with any egg alternatives.
• Vanilla extract adds flavor – you don’t want to skimp here.
• Baking soda leavens these cookies
• Salt enhances flavor.
• Ground cardamom adds flavor. I found that 2 tsp adds a lovely, light flavor, while 3 tsp (aka 1 Tbsp) will give you more oomph.
• All-purpose flour gives the cookies structure. I like to use an unbleached variety but any all-purpose flour will work.
• Old-fashioned oats make these oatmeal cookies. They also create a delicious chewy texture. I don’t recommend using quick oats for these cookies as the old-fashioned oats (or rolled) oats create a better texture.

FAQ

Can I double the recipe to make more cookies? Definitely. Just simply double the ingredients and bake per the recipe.

Is it okay to make smaller cookies? Yes. You can do 2 Tbsp dough balls or even 1.5 Tbsp dough balls. Your bake time will be less than the 14 minutes listed in the recipe, so I would check the cookies at the 7 minute mark and go from there.

Can these be baked ahead of time? I found these stay fresh for a couple of days in an airtight container at room temperature. Baked cookies can also be frozen and then thawed at room temperature prior to icing. I recommend icing these the day of serving, or up to one day in advance, as the icing can start to whiten at the edges after a couple of days.

Do I have to add the icing? Definitely not! These cookies are so good on their own that they’ll certainly still be enjoyed without the icing drizzle.

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Yield: 13 Big Cookies

Cardamom Oatmeal Cookies

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Cozy and warming Cardamom Oatmeal Cookies made extra sweet and flavorful with lots of ground cardamom and a drizzle of cardamom icing.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour 20 minutes

Ingredients

Cookies

• 1/2 cup (113g) plant-based butter, softened
• 1/2 cup (100g) white granulated sugar
• 1/2 cup (110g) light brown sugar, packed and leveled
• 1 large egg, room temp
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 Tbsp ground cardamom
• 1 cup (130g) unbleached all-purpose flour
• 1 1/4 cups (137g) old-fashioned oats

Icing Drizzle

• 1/2 cup (60g) powdered sugar
• 1/2 tsp ground cardamom
• 3/4 tsp vanilla extract
• 1-2 tsp plant-based milk

Instructions

Bake the Cookies

1. Bring your egg to room temperature (if needed) by placing it in a glass of warm water for around 10 minutes. Meanwhile, preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
2. In a large bowl, beat together the butter and sugars until well combined and no longer crumby (about 20-30 seconds). Beat in the egg and vanilla extract.
3. Add the salt, baking soda, and cardamom and beat to combine. Finally, add the flour and oats and use a large spoon or spatula to mix the ingredients together until a dough forms.
4. Scoop dough balls 3 Tbsp in size onto your prepared baking sheet - I bake 6 at a time. Bake at 350°F for 13-15 minutes or until the edges are lightly browned (I baked mine for 14 minutes).
5. As soon as the cookies come out of the oven, use the back of a small spoon to gently push in the edges of the cookies where they spread a bit too much. Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
6. Repeat Steps 4-5 to finish baking the cookies, making sure your baking sheet is room temperature (not hot) before adding the dough balls.
7. Allow the cookies to cool completely (or enjoy sans icing while warm!).

Ice the Cookies

1. Once the cookies are completely cool, you can make the icing. In a small bowl, combine the powdered sugar, cardamom, vanilla extract, and 1 tsp of milk.
2. Keep stirring until no powdered sugar lumps remain. The icing should be on the thicker side, so that the drizzle keeps its shape when added to the cookies (it should take about 5 seconds to disappear into itself when ribboned). If you feel the icing is too thin, add an extra tablespoon of powdered sugar. If it's too thick, add an extra teaspoon of milk.
3. Add the icing to a piping bag, or ziploc bag, and snip a small hole in the tip/corner (I found a piping tip wasn't necessary). Drizzle the icing over each cookie, in whatever pattern you like. I chose to only drizzle over half of each cookie.
4. Allow the icing to totally set/harden before storing any leftover cookies in an airtight container at room temperature (I was able to stack them without parchment paper once the icing set).

Notes

1. Butter: I used Country Crock Plant Butter Sticks with Olive Oil for these cookies. Regular butter (or other plant butter) will work as well.
2. Cardamom: for less cardamom flavor, you can add just 2tsp of cardamom into the cookie dough.
3. Milk: I used almond milk for the icing, but any milk or plant-based milk will work.

Did you make these cookies? I would love to see!

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