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Lemon Cardamom Sugar Cookies

Course Dessert
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 7 dozen
Author Marissa


  • 1 tablespoon cane sugar
  • ¼ cup crushed pistachios
  • 2 ⅓ cups all-purpose flour 11 ⅛ ounces/318 grams
  • ½ teaspoon sea salt
  • 1 teaspoon ground cardamom
  • 2 sticks of unsalted butter softened (8oz/226 grams)
  • cup granulated sugar 5 ½ ounces/160 grams
  • zest from 1 lemon about 2 tablespoons
  • 1 large egg at room temperature
  • 1 teaspoon vanilla


  • Preheat the oven to 375 degrees Fahrenheit. 
  • Mix the crushed pistachios with cane sugar in a small bowl. Set aside.
  • Whisk together the flour, salt, and cardamom in a small bowl. Set aside.*
  • Using a stand or hand mixer, cream the butter, granulated sugar, and lemon zest until light and fluffy, about three minutes.
  • Add the egg and vanilla, continue beating until just combined.
  • Gradually add in the flour until well incorporated.
  • Fill the cookie press and press cookies onto ungreased baking sheet about one inch apart.
  • Bake for 8-10 minutes, or until the sides are a light golden brown.


Using a whisk to stir the flour will sift it.