Cardamom Cookies With Strawberry Jam Filling

Perfectly sized, easy to bake buttery, crunchy, cardamom eggless cookies. Needs no special equipment or fancy techniques to make these cookies taste heavenly!

There is something about the Strawberry and cardamom flavour combination that I love. The overpowering taste of cardamom combined with the sweet strawberry flavour makes these cookies exceptional!

These cookies are buttery, crispy and crunchy. The crunchiness is because of the secret ingredient for this recipe – RICE FLOUR!!

Adding rice flour to the dough makes these already delicious cookies even more crispy and tasty with every bite.

While writing this post I was curious about this versatile spice which can be used in both savoury curries and sweet dishes. Cardamom is a spice from the ginger family and it is the third most expensive spice in the world. This spice originated in India but now they are grown in most places.

Cardamom has a spicy-sweet flavour with a complex camphor-like aroma.

If you are interested to grow cardamom at home you can find more info on how to plant cardamom, climatic conditions and whole other details on these blogs.

Fun fact: If you want to see cardamom pods, you need to grow the plant for at least 2 years!

In case you are still interested to know more about this spice, Masterclass has a lot of useful information on them.

In a nutshell

How to make freshly ground cardamom?

To get the best of the cardamom flavour, they definitely have to be freshly ground. First, when you open the lid to your cardamom bottle you should be hit with a strong cardamom aroma. If not, don’t think about using it, your recipe will not turn out as expected.

Since almost all the recipes use a tablespoon or less than that of cardamom, it is difficult to grind such a small quantity. So take a few whole pods and grind them the classic way with a mortar and pestle. Or you can do a shortcut like I do! Just add a teaspoon of sugar along with the whole pods to the spice grinder. Grind them until powdered. It works like magic.

I also sieve the cardamom powder through a fine-mesh, especially when using it in baked goods. This helps to remove bigger pieces and maintain a smooth texture to your cookies.

I love the taste of cardamom and I use them in a lot of my cooking. One of my all-time favourites is the cardamom spiced chocolate cake

Using fresh cardamom in cookies is the easiest way to transform good cookies into wowwww cookies!

How to sandwich jam on these crisp cardamom cookies?

For today’s cardamom cookies recipe, I have used my delicious strawberry jam filling. When making the jam sandwich, turn the cookie with the bottom side up. Add only a teaspoon of jam to the middle of the cookie and spread them lightly. Take another cookie and press the back part of the cookie, gently on top of the jam cookie.

I know it is tempting to add more, I know it might look like a little but I found out the real messy way – When you add too much jam and you bite into it with great expectations, the jam oozes out and it is not pleasant to look at!

Tips to make the best cardamom cookies with strawberry jam

• Dust the rolling pin with flour before starting to roll the dough. This helps the dough in avoiding the dough from sticking to the pin. Continue rolling until the dough is 2 mm thick. If the dough is thicker you might want to increase the baking time a little.
• To test if the cardamom is fresh, open the lid and you will be hit with an intense aroma. Otherwise, it means it is old. Use freshly ground or if not possible better to buy a fresh new batch from the store.
• Cardamom has a strong flavour and only a little is needed for the recipe. The first time you make these cookies, I recommend using the same amount of cardamom specified in the recipe. The flavour of the spice gets stronger only later. If you are still not getting enough of the cardamom flavour, next time add another quarter spoon.
• If the cookie dough is very soft after combining them together, chill the dough for a few minutes before starting to roll them.
• Remember; whatever jam you are using make sure it is thin enough to spread but definitely not runny.

Cookie storage tips:

Store the cookies in an airtight container for up to 4 days. If the filling is not yet added, cookies can be stored for up to a week.

This recipe is freezer friendly.  Cover the dough tightly with plastic wrap and store in an airtight container to avoid freezer burn. They can be stored for up to a month. Before baking, thaw the cookie dough on the counter until soft and pliable. That’s when they are ready to roll.

The cookie dough can be chilled for up to a week when covered tightly with plastic wrap.

How to use the cookie-cutter?

• To make cookie shapes, dust surface with very little flour. Place dough on the dusted surface.
• Start to roll dough to form a disc. If the rolling pin starts to stick on the dough lightly dust the pin with flour. Continue rolling until the dough is rolled to 2 mm thickness. If the cookies are thicker, then increase the baking time.
• If using a serrated cookie cutter as I did, cut circles into the dough. When cutting circles don’t move the cutter sideways. The cookies tend to lose the sharp edges. Move the cutter forward and backwards.
• Using a sharp knife or a scraper, transfer the cookie dough to the baking tray. This helps to maintain the shape of the cookies.
• Even though I have used my fresh strawberry jam recipe, you can also try other flavours of jam filling too. Some flavours which I would love with these cookies are homemade mango jam, cherry jam, lemon curd or even orange marmalade.

If you love baking cookies, you should also try the orange and almond cookies, Easy raisin cookies or the hot and spicy Cheez-Its.

If you have tried this recipe, I would be most happy to hear your comments and any suggestions you might have for me.

Print Recipe

Cardamom Cookies With Strawberry Jam Filling

(2 votes, average: 4.50 out of 5)

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Serves: 22 cookies, 2” round cookies

Prep Time: 20 minutes – Cooking Time: 20-22 minutes

Perfectly sized, easy to bake buttery, crunchy, cardamom eggless cookies. Needs no special equipment or fancy techniques to make these cookies taste heavenly!

Ingredients

• 100 grams all purpose flour
• 50 grams rice flour
• 75 grams butter, chilled and cubed
• 50 grams granulated sugar
• ½ teaspoon cardamom powder
• 1 tablespoon cold water
• ½ cup homemade strawberry jam

Instructions

1

Preheat the oven to 170°C (350°F). Line a baking tray with parchment paper.

2

In a food processor, add the flour, rice flour, sugar, cardamom powder and butter. Blend until the mixture is crumbly.

3

Transfer it to medium sized bowl. Using your fingers bring the dough together to form a ball. If the dough is not coming together, add in the cold water and make the mixture into a dough. Do not over knead the dough.

4

Dust the surface with little flour.

5

Using a rolling pin, roll the dough maintaining a thickness of 2 mm.

6

Using a serrated cookie cutter of 2 inch diameter, cut circles on the dough.

7

With the help of a knife or a scraper, transfer the round dough to the baking tray.

8

Bake for 20 minutes or until the cookies turn light brown.

9

Remove the tray from the oven and let the cookies rest for 5 minutes.

10

Transfer the cookies to a wire rack and let them cool completely.

11

Once the cookies are cooled, add a teaspoon of jam onto a cookie. Spread the jam lightly.

12

Take another cookie and place it on top of the jam.

13

Gently press both cookies together to form a sandwich.

14

Repeat this process for all the cookies.

15

These cookies can be stored in an airtight container for up to 4 days

Notes

Use freshly ground cardamom for best flavour. The strong flavour of cardamom flavour is enhanced as time goes. So be cautious when adding more cardamom.