Cardamom Spice Cookies
  • ½  cups blanched almonds, toasted
  • 1½ cup all-purpose flour
  • ½  teaspoon baking soda
  • ¼  teaspoon ground nutmeg
  • ⅛  teaspoon ground cloves
  • 2 drops dōTERRA Cinnamon
  • 1 drops dōTERRA Ginger
  • 1 drop dōTERRA Cardamom
  • ½  teaspoon salt
  • ½  cup softened butter
  • ½  cup brown sugar
  • ½  cup granulated sugar
  • 1 large egg
  • Optional: Sliced Almonds or raw sugar for top.
  1. Using a food processor, finely grind the almonds with 2 tablespoons of the flour. Watch carefully so it doesn’t start to go into a paste.
  2. Sift flour, baking soda and salt together.
  3. Whisk together ground almonds with the sifted flour mixture, nutmeg, clove, and salt in a bowl and set aside.
  4. In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and dōTERRA Cinnamon, Ginger and Cardamom and beat until combined.
  5. With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
  6. Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least one hour, but overnight is preferred.
  7. Preheat the oven to 350 degrees.
  8. Line several cookie sheets with parchment paper.
  9. Roll dough ⅛ inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart. Optional: Sprinkle with raw sugar or sliced almonds.
  10. Bake for 10 to 12 minutes, rotating sheets halfway through, until firm and lightly golden around the edges.
  11. Cool sheets on wire racks for a couple minutes before transferring cookies directly onto wire racks with a spatula to finish cooling.
Recipe by Alaska Healer at