These Brown Butter Honey Cardamom Cookies are the perfect treat for your Valentine this year!
It’s just a little over 10 days to one of my favorite holidays folks. The most romantic day of the year…Valentine’s Day!
I’ve been a fan of this holiday since I was a kid. I get all nostalgic thinking of that super special Valentine Box from my good old grammar school days.
I remember having a crush, I mean a huge crush, on a boy four grades older than me. I was in 4th grade, he was in eighth grade.
His parents were friends with my parents, and I’m guessing my mother let it slip that I had a crush on him, and somehow a special Valentine card, a Snoopy one if I remember correctly, ended up in my Valentine card pile.
He made all my dreams come true, signing it…Love, Doug. I think I gushed over it for days!! (weeks, months, whatever, I was like 10.) It’s a sweet memory I’ll never forget.
Nowadays, Tom and I usually celebrate the holiday at home with a nice dinner, some wine and always a special dessert.
This year I’ll be making two desserts, something chocolate and these Brown Butter Honey Cardamom Cookies. I found the cutest heart cutouts from Michael’s Craft Store and when I saw the recipe for these cookies in Martha Stewart’s new cookie cookbook, Cookie Perfection, I knew I’d have to give them a try.
Martha used an embossed rolling pin to make hers and they looked just lovely, but since I haven’t invested in one yet, I went for cutouts.
I absolutely love the spice cardamom. If you’re a chai fan, then you know the flavor because it’s included in the chai spice blend.
Cardamon is both sweet and savory. It’s citrusy, earthy, and highly fragrant, yet still delicate.
The nuttiness from the brown butter and sweetness from the honey give these cookies additional flavor and richness.
I know cut outs take a bit more time, but isn’t your sweetheart worth the extra effort?
Bake a batch and I bet your Valentine will be swooning! Enjoy!
A Few Cook’s Notes for Brown Butter Honey Cardamom Cookies Recipe:
Martha Stewart’s recipe called for 2 3/4 cups unbleached all-purpose flour, but I made the recipe a few times and I found 2 1/2 cups worked best for me.
Only reroll your scraps one time, and make sure to freeze your cutouts for about 15 minutes before baking.
- 1/2 cup (one stick) unsalted butter
- 2 1/2 cups unbleached all-purpose flour, plus more for dusting
- 1 tsp. ground cardamom
- 1/2 tsp. coarse salt
- 1/2 cup dark brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1/4 cup honey
- 2 Tbsp. heavy cream
- 1 large egg yolk
- 1 tsp. vanilla extract
- In a small saucepan, melt the butter over medium heat and cook until the butter is golden brown, making sure to swirl the pan often, about 5-6 minutes. You will begin to smell a nutty flavor and see little brown bits at the bottom of the pan when the butter is browned. Remove from the heat and pour into a heat proof bowl to cool until solid.
- In a large bowl, whisk together flour, cardamom and salt until well combined. Set aside, In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, dark brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add the honey, cream, egg yolk, and vanilla. Continue to beat for one minute. Slowly add the flour mixture and mix until just combined. Divide dough into four equal pieces and wrap with plastic.
- Preheat oven to 325 degrees. Line two large baking sheets with parchment paper. Set aside. Working with one piece of dough, roll on a lightly flour surface to 1/8-inch thick. Cut with cookie cutter and transfer to prepared sheets, placing 1 inch apart. Bake, rotating the sheets halfway through the baking time, until lightly browned, about 15 minutes. Remove from oven. Let cool on sheet for a few minutes, then remove to wire racks to cool completely. Cookies will keep in an airtight container at room temp for 2 weeks.
Adapted from Martha Stewart’s Cookie Perfection cookbook