Diamond Cardamom Sparkle Cookies

10 ratings

Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.

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Ingredients

• 1½ cups (300 g) granulated sugar

• 1 cup (2 sticks) unsalted butter, room temperature

• 1 large egg, room temperature

• Zest of 1 lemon

• 2¼ cups (281 g) all-purpose flour

• ½ tsp. ground cinnamon

• ¼ tsp. freshly grated nutmeg

• 2 tsp. green cardamom seeds (crack pods and remove seeds if needed)

• 1 tsp. black peppercorns

• ½ tsp. kosher salt

• 1 lb. (453 g) powdered sugar

• 3 Tbsp. light corn syrup

• 5 Tbsp. fresh lemon juice

• Teal gel food coloring (such as AmeriColor soft gel paste #110)

• ¼ cup salted roasted almonds, coarsely chopped

• Edible gold metallic paint, well shaken (optional)

• Teal chunky sugar (such as Layer Cake Shop Teal Chunky Sugar; for decorating)

• Light blue chunky sugar (such as Layer Cake Shop Light Blue Chunky Sugar; for decorating)

• A 3½" diamond cookie cutter (optional)

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