Cardamom Raisin Cranberry Cookies Recipe – Easy Indian Baking

Last Updated on 4 months by Neha Deshmukh

Cardamom Raisin Cranberry Cookies Recipe – Easy Indian Baking

Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly makes everything better. And these aren’t just any cookies – they’re soft, crumbly, bursting with flavour, and have a lovely hint of cardamom that just screams “Indian baking!” I first made these for a Diwali get-together and they were a huge hit, so I knew I had to share the recipe with you all. They’re surprisingly easy to make, even if you’re new to baking. Let’s get started!

Why You’ll Love This Recipe

These Cardamom Raisin Cranberry Cookies are a delightful twist on classic shortbread. They’re wonderfully fragrant, thanks to the cardamom, and the combination of raisins and cranberries adds a lovely chewy texture and tartness. Plus, the pistachios and almonds give a satisfying crunch. They’re perfect with a cup of chai, as a little afternoon treat, or even as a thoughtful homemade gift. Honestly, who can resist a good cookie?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1/2 cup (113g) butter, softened
• 1/2 cup (100g) powdered sugar
• Pinch of salt
• 1/2 tsp (2.5ml) vanilla extract
• 1/4 tsp (1.25ml) cardamom powder
• 1/4 tsp (1.25ml) lemon zest
• 1 cup (120g) all-purpose flour
• 2 tbsp (15g) cornflour
• 1/4 cup (30g) raisins
• 1/4 cup (30g) dried cranberries
• 1/4 cup (30g) pistachios, finely chopped
• 1/4 cup (30g) almonds, finely chopped

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your cookies turn out perfectly:

• Butter: Make sure your butter is really softened. It should be easily pliable, but not melted. This is key for a light and fluffy texture.
• Powdered Sugar: Also known as icing sugar, this gives the cookies a delicate crumb.
• Cardamom: Oh, cardamom! This is where the magic happens. In Indian baking, cardamom is a superstar. It adds a warm, aromatic flavour that’s just divine. I prefer using green cardamom pods, freshly ground, for the most intense flavour. Black cardamom is also used, but has a smokier flavour – green is best for these cookies.
• Dried Fruits & Nuts: The blend of dried fruits and nuts is super common in Indian sweets. It adds texture, flavour, and a touch of richness. Feel free to experiment with other combinations – chopped dates, apricots, or walnuts would all be lovely!
• Flour & Cornflour: The cornflour helps create a tender, melt-in-your-mouth texture. Don’t skip it!

Step-By-Step Instructions

Alright, let’s bake!

1. In a large bowl, cream together the softened butter, powdered sugar, and salt until it’s light and fluffy. This takes a few minutes, but it’s worth it!
2. Stir in the vanilla extract, cardamom powder, and lemon zest. The kitchen should already be smelling amazing at this point!
3. In a separate bowl, whisk together the all-purpose flour and cornflour. Gradually add this to the wet ingredients, mixing until just combined. Don’t overmix – we want a soft dough.
4. Gently fold in the chopped raisins, dried cranberries, pistachios, and almonds. Make sure everything is evenly distributed.
5. Now, shape the dough into a log about 1-inch thick on a piece of plastic wrap. Wrap it tightly and freeze for at least an hour. This makes slicing the cookies much easier.
6. Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper.
7. Once the dough is firm, slice it into 1/4-inch thick rounds. Place them on the prepared baking sheet, leaving a little space between each cookie.
8. Bake for 13-15 minutes, or until the edges are lightly golden brown.
9. Let the cookies cool on a wire rack before devouring them!

Expert Tips

• Don’t Overbake: These cookies are best when they’re slightly soft. Overbaking will make them dry and crumbly.
• Chill the Dough: Seriously, don’t skip the chilling step! It makes all the difference in preventing the cookies from spreading too much.
• Use Good Quality Cardamom: Freshly ground cardamom is always best.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a good quality plant-based butter. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum for binding.
• Spice Level: If you really love cardamom, feel free to add a little more – up to 1/2 teaspoon.
• Festival Adaptations: These cookies are perfect for gifting! Package them up in pretty boxes for Diwali, Christmas, or Eid. Everyone will appreciate a homemade treat.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of hot chai or a glass of cold milk. They also pair well with a scoop of vanilla ice cream.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3-4 days. They can also be frozen for up to a month. Just make sure they’re completely cooled before freezing.

FAQs

What type of flour is best for these cookies?

All-purpose flour works great! You can also experiment with whole wheat flour for a slightly nuttier flavour, but the texture will be a bit different.

Can I use other dried fruits or nuts?

Absolutely! Feel free to get creative. Chopped dates, apricots, walnuts, or pecans would all be delicious.

How do I prevent the cookies from spreading while baking?

Chilling the dough is the key! Also, make sure your oven temperature is accurate.

What is the best way to store these cookies to keep them fresh?

An airtight container at room temperature is best. Adding a slice of bread to the container can also help keep them soft.

Can I freeze the cookie dough for later use?

Yes! Wrap the dough tightly in plastic wrap and freeze for up to 2 months. Thaw it in the refrigerator overnight before slicing and baking.