Glazed Lemon Cardamom Cookies (Gluten-free or not!)
I took a break but
now I’m back. One reason that I haven’t been blogging as much
lately is because my husband has developed food sensitivities,
particularly to wheat; gluten; and dairy (although he can have
butter). So, I made these cookies with gluten-free flour and kept my
expectations low because I have not always had great success with the
taste of gluten-free baked goods. I’m not sure if I finally found
the best gluten-free flour, or I just needed more gluten-free baking
practice, or if this recipe is just amazing but my batch turned out
incredibly well. We happened to have some Grapefruit Radler in the
fridge so that’s what I used in the glaze but I think it would be
fun to experiment with different fruity beers. Try it yourself and
tell me about it in the comments section below.
Cookie Ingredients:
¾ cup butter,
softened
1 egg, room
temperature
1 tablespoon lemon
zest
3 tablespoons fresh
lemon juice
2 cups flour
(all-purpose or gluten-free)
2 teaspoons baking
powder
1 teaspoon
cornstarch
½ teaspoon salt
1 cup sugar
¼ teaspoon ground
cardamom
1 teaspoon vanilla
extract
Glaze Ingredients:
1 ½ cup powdered
sugar
1/8 cup fruity
lager, saison, or farmhouse ale
1/8 teaspoon ground
cardamom
Set your butter and
egg out on the kitchen counter so that they can start to come to room
temperature. Zest a lemon until you have 1 tablespoon of finely
grated zest. Press the lemon down against the kitchen counter and
roll it back and forth while continuing to press down; this will help
you to get the juice out of your lemon faster and easier in the next
step. Once you cut the lemon in half, squeeze each half into a small
bowl until you reach 3 tablespoons of juice and set aside. In a
medium bowl whisk together the flour, baking powder, cornstarch, and
salt; set aside. Beat the butter, lemon zest, sugar, and cardamom on
medium-high speed in a stand mixer or with an hand-held mixer for 3
minutes. Scrape down the sides of the bowl, beat in the egg and
vanilla, then scrape the bowl again. Set the mixer to low speed and
add half of the dry ingredients, followed by the lemon juice. Add
the remaining dry ingredients and mix for 10 seconds.
Preheat the oven to
350 degrees and chill the cookie dough in the refrigerator for 15
minutes.
Line several baking
sheets with parchment paper and place mounds of cookie dough, about 1
tablespoon each, 1 ½ inches apart. Bake the cookies for
approximately 10 minutes; they are done when they are still puffed
but the edges have set, and the bottoms are a very light golden
color. Leave the cookies on the baking sheet to cool for 5 minutes,
then transfer them to a cooling rack laid over a large sheet of
parchment paper.
Whisk together the
powdered sugar, beer, and cardamom in a medium bowl until smooth.
More beer can be added if you want a thinner consistency. Drizzle
the cookies with the glaze and let sit at room temperature for about
15 minutes to let the glaze set.
Store the cookies in
an airtight container at room temperature with waxed paper between
the layers of cookies for up to 3 days.
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