Nordic-Style Cardamom Sugar Cookies with Strawberry Jam
These vegan Nordic-Style Cardamom Sugar Cookies are rich and buttery, with crisp edges, tender centers and cozy Nordic flavors like cardamom, almond and sweet strawberries.
Servings: 16 cookies
Ingredients
Wet Ingredients
- 1 tbsp ground flax seeds
- 2 tbsp water
- 1 stick vegan butter Room temp. This equals 1/2 cup. Sticks work better than the spread that comes in a tub. I use and recommend Earth Balance sticks for this recipe :)
- ½ cup cane sugar
- ¼ cup powdered sugar
- 2 tbsp canned pumpkin puree
- ¾ tsp almond extract
- 1 tbsp plant milk
Dry Ingredients
- 1¾ cup all purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- 2 tsp cornstarch
- ¼ tsp sea salt
- ½ tsp cardamom
Toppings
- strawberry jam
- powdered sugar
Instructions
Make the Flax Egg
- Combine the ground flax seeds and water in a small bowl. Mix well and set aside to thicken.
Mix the dry Ingredients
- Add the flour, baking powder, baking soda, cornstarch, salt and cardomom in a large mixing bowl and whisk to combine.
Mix the Wet Ingredients
- In another large bowl, add the softened vegan butter and cane sugar. Cream together until creamy and smooth (about one minute)Add the powdered sugar and then beat until very light a fluffy. Next mix in the pumpkin, almond extract, flax egg.Don't add the plant milk just yet.
Combine the Wet and the Dry
- Add half of the dry ingredients into the bowl with the wet and mix just until combined. Then add the remaining flour and mix until a shaggy dough begins to form. Then add the plant milk and knead the dough with your hands to bring it together into a ball. This should take about a minute.
Chill + Shape
- I always hated chilling cookie dough until I realized that it made my life so much easier! The dough is much easier to work with because the butter isn't too soft and the result is prettier cookies that are easier to make. Who doesn't want that! :) Simply cover and chill the dough for 45 minutes. Then roll it to 1/4inch thick between two pieces of parment paper. I like to use the parchment paper method so that I don't have to use any extra flour when rolling, which can sometimes make the cookies a little dry if you happen to add to much!Preheat the oven to 350 degress.Then, using a medium sized cookie cutter, cut out shapes and transfer to a cookie sheet. Using a smaller cookie cutter, cut out the center of half of the cookies to create the top cookie. The solid cookies will be our bases.
Bake + Decorate
- Place the tray in the for 10 minutes and then bake for 8-10 minutes (8 for softer centers)Allow the cookies to cool completely on the tray and then spread 1 - 1.5 tsp of strawberry jam onto the base cookies. Then sprinkle the cut-out cookies with powdered sugar and place on top of the jam. The result will be a festive sandwich cookie that looks like it's been covered in snow. Serve alongside a nice cold glass of almond milk (such a nice compliment to these cookies) and enjoy!