Lemon Cardamom Cookies

Lemon Cardamom Cookies

Published March 14, 2013 | Written by

Published by: Healthline Exclusive

Servings: 24
Total Time: 745 min

Prep Time: 15 min | Cook Time: 10 min


Lemon and cardamom are prevalent flavors in Mediterranean desserts and sweets. Unlike the traditional versions, this recipe has a much lower fat content. The dough can also be frozen for up to 1 month before slicing and baking.

Nutrition Facts
Serving size: 1 cookie
Calories per serving: 62
% Daily Value*
Total Fat 2.4g 4%
Saturated Fat 1.1g 6%
Sodium 67mg 3%
Protein 1.1g 2%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 cup all-purpose flour
  • 2 teaspoons grated lemon zest
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 tablespoons stick margarine, softened
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg white

Step by Step:

  1. Whisk together the first five ingredients and set aside.
  2. In the bowl of an electric mixer, beat margarine at medium speed for 2 minutes or until light and fluffy. Gradually add sugar until well-blended. Add vanilla and egg white and mix to combine. Reduce speed to low and add flour mixture, mixing just until flour is absorbed.
  3. Place dough onto a large piece of waxed paper and roll into a 6-inch cylinder. Refrigerate at least 12 hours.
  4. Preheat oven to 350°.
  5. Cut cylinder into 1/4-inch-thick slices and place on a parchment paper-lined baking sheet, making sure to keep them at least 1 inch apart. Bake 8 to 9 minutes or just until edges start to brown. Remove and let stand 2 minutes before placing on wire cooling racks.