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Cardamom Cookies with Frozen Yogurt and Mango


Cardamom, a sweet spice common in Indian cooking, makes these cookies special and delicious. Try sprinkling some into coffee grounds before brewing for a spiced cup of joe.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Everyday Food, September 2011


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 tablespoon finely grated lemon zest (from 2 lemons)
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon fine salt
  • 1 cup all-purpose flour (spooned and leveled), plus more for working
  • 1/2 cup chopped pistachios
  • 1 pint frozen vanilla yogurt
  • 1 medium mango, peeled, pitted, and thinly sliced
  • 1/4 cup chopped pistachios


  1. Preheat oven to 375 degrees. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, 3 minutes. Add lemon zest, cardamom, and salt; beat until combined, scraping down bowl as needed. With mixer on low, add flour and mix until combined.

  2. Form dough into ten 1 1/2-inch balls and place, 2 inches apart, on a parchment-lined baking sheet. With the bottom of a glass or measuring cup dipped in flour, gently flatten each ball. Bake until cookies are golden around edge, 10 to 12 minutes, rotating sheet halfway through. Transfer cookies to a wire rack and let cool completely, then dust with confectioners' sugar.

  3. Divide frozen yogurt among four bowls; top with mango and pistachios. Serve with cookies.

Cook's Notes

Ground cinnamon or nutmeg is a good option for this cookie dough if cardamom is not available.

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