The Chocolate Cardamom Rye Cut-Out Cookies stand-in for the more traditional gingerbread cookie. They’re firm enough to decorate, soft enough to enjoy, and delicious enough to eat. Serve iced or not. They’re best either way.
- 2 1/4 c. unbleached all-purpose flour
- 1 c. dark rye flour
- 2/3 c. cocoa powder
- 1 tsp. cardamom
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. kosher salt
- 1 1/2 c. (3 sticks) unsalted butter, room temperature
- 1 1/3 c. pure cane sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 c. powdered sugar
- 1 1/2 tbsp. whole milk
Make the cookies. Whisk together the flours, cocoa powder, cardamom, baking powder, and salt. In a mixer fitted with the paddle attachment, cream together the butter and sugar over medium speed until pale and creamy. Beat in the eggs one at a time and the vanilla until evenly combined, scraping down the sides of the mixer to fully incorporate.
With the mixer on low, add in the flour mixture in 4 additions, scraping down the bowl as needed, until just combined. Divide dough into two separate pieces and wrap in parchment paper, pressing out until about 1 1/2-inches thick. Refrigerate for at least an hour.
Preheat the oven to 350°F, and line a baking sheet with parchment paper. On a well-floured surface, roll out the dough until about 3/8″ thick, the thicker the better. Dust off excess flour before cutting out cookies and placing on the prepared baking sheet. Bake for 8-9 minutes. Allow cookies to cool on the baking sheet for a minute before finishing cooling on a cooling rack. Reroll and cut out remaining dough, again being sure to dust off excess flour before baking.
Make the icing. In a small bowl, whisk together the icing ingredients until completely smooth. In a plastic sandwich bag folded over a cup, add icing. Snip a very tiny corner off the edge of the bag and pipe tiny dots on the cookies. Vary sizes of dots of visual interest. Use a toothpick to pull dots into a heart or point. Look at Nordic patterns and fair isle sweaters for guidance. Once the icing hardens (this happens really fast) store in an airtight container for up to 5 days.
Thinner cookies will bake in a shorter amount of time whereas thicker cookies will need a bit more time to bake.