Cardamom-Scented Chanukah Cookies

Andrew Purcell
  • Yield: 24 pieces


1 1/2cups all-purpose flour, plus more for rolling
1/2teaspoon baking powder
1/4teaspoon kosher salt
1/4teaspoon ground cardamom
1/4teaspoon ground ginger
8tablespoons (1 stick) unsalted butter, at room temperature
1/4cup granulated sugar
1/4cup packed light brown sugar
1large egg
1tablespoon fresh orange juice
1cup confectioners' sugar
Blue sugar or sprinkles, for decorating


1. Combine the flour, baking powder, salt, cardamom, and ginger in a small bowl. In a large bowl, beat together the butter and sugars with an electric mixer until light and fluffy. Add the egg and orange juice and beat until combined. Add the flour mixture and mix just until incorporated.

2. Wrap the dough in plastic wrap and chill in the refrigerator for 15 to 30 minutes.

3. Meanwhile, preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Lightly flour your work surface.

4. Flour your rolling pin and cookie cutters. Roll out the dough to . inch thick on the work surface. Cut into desired shapes and place them on the prepared baking sheets. Reroll the scraps as needed. Bake until the edges are just golden, 10 to 12 minutes. Cool 2 minutes on the baking sheet, then move to a wire rack.

5. Place the confectioners’ sugar in a small bowl. Add water, 1 tablespoon at a time, and whisk until a smooth, thick, but pourable consistency is reached. Drizzle the frosting on the cookies and decorate them with blue sugar or sprinkles.

Make It Pareve: These are so easy to make nondairy: just sub in margarine for butter. Because it’s traditional to eat dairy delicacies on Chanukah, and I rarely have occasion to make dairy desserts, I seized the opportunity to use butter in this recipe. But it’s a great quick cookie recipe and shouldn’t be relegated to Chanukah—just use cookie cutters that are not holiday themed.

Recipe reprinted with permission from Joy of Kosher. Copyright 2013, William Morrow.