Servings: 18 to 20 cookies
Equipment
- Mixing bowls
- Whisk or electric mixer
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground pepper
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 3 tablespoons milk room temperature
- 1 teaspoon almond extract
- ½ cup sliced almonds
- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, cinnamon, cardamom, ginger, ground pepper, cloves, nutmeg, and salt.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the milk and almond extract until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the sliced almonds, reserving a few to press lightly on top of each cookie.
- Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
- Bake for 12-14 minutes, until the edges are golden and the centers are just set.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, dust lightly with powdered sugar before serving.
Notes
- Fold in almonds gently to avoid breaking them too finely.
- Store cookies in an airtight container at room temperature for up to 1 week.
- These cookies pair beautifully with masala chai or coffee.
Nutrition
Calories: 126kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 48mg | Potassium: 43mg | Fiber: 1g | Sugar: 10g | Vitamin A: 162IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 1mg
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