Cardamom-Pecan Cookies

Cardamom is a spice most folks associate with cookies, but it’s also used to enhance coffee, fruit salad, or meats. Its scent can be overpowering, but the flavor is pleasingly mild, if used in modest amounts.

Cardamom-Pecan Cookies – Ready to Serve!

Since it’s cookie-baking time, I thought you might like to try my recipe for cardamom-pecan cookies, a kourabia-like cookie that simply melts in your mouth.

Cardamom-Pecan Cookies

Yield: about 3 dozen

Cardamom-pecan cookie ingredients


1 cup (2 sticks) butter, softened
1 1/4 cups powdered sugar, divided
¾ teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon freshly ground cardamom seeds*
Dash salt
1/2 cup finely chopped pecans (walnuts can be substituted)

1. In a large bowl, cream together the butter and half of the powdered sugar until smooth. Beat in the vanilla.
2. In a separate bowl, combine the flour, cardamom and salt; gradually add to the creamed mixture. Gently stir in the pecans.
3. Roll into 1-in. balls. Place about 2 inches apart on ungreased baking sheets.
4. Bake in a preheated 350° for 15-17 minutes or until edges turn a light brown.
5. Roll warm cookies in remaining powdered sugar. Cool on wire racks.

*Note: If you can’t find cardamom seeds to grind, you can use pre-ground cardamom, however, it might not offer the same flavor-punch as freshly ground seeds.
To store: Place cookies in an container with a tight-fitting lid. If you need to stack the cookies, be sure to place a piece of parchment or waxed paper in between each layer.

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  1. bonnie December 23, 2011 at 12:09 am

    These are incredibly delicious. I am eating all of the ones you brought here all by myself.

  2. Robyn December 23, 2011 at 1:45 pm

    Bonnie, I'm so glad you're enjoying them. Thanks for inviting us to your most-entertaining Christmas "kick-off" celebration!

  3. Marie May 2, 2020 at 12:01 am

    Can I substitute corn oil instead of butter? I want to congratulate you for this amazing website, thank you so much.

    1. Robyn Kalajian May 4, 2020 at 9:38 pm

      I've never tried the recipe using corn oil, but if used, it would affect the texture – and not necessarily in a bad way. Would you be willing to experiment? I'd be interested to hear how it comes out.

  4. Marie May 5, 2020 at 3:17 am

    Thank you Robyn for your quick response I really appreciate it. In those confinement days due to the pandemic I kept busy baking the cookies and as a matter of fact it was just today that I finished baking. I find that the mixture using corn oil made it too soft and sticky so I kept adding more flour ….texture wise maybe it is different wasn't like melting in your mouth but really tasty ….


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