1 1/2 to 2cupsall-purpose flouruse 2 cups for a fluffier cookie
1tspbaking powder
1tspfreshly ground green cardamom seeds
1/2tspsalt
Instructions
Preheat oven to 350°F.
To a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, add the sugar, oil, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.
In a separate bowl whisk together the flour, baking powder, cardamom and salt. Add the dry ingredients to the wet ingredients in three additions, beating in between additions until no dry flour remains. The mixture will be thick and sticky.
Scoop rounded mounds of dough onto a greased or parchment-lined cookie sheet using approximately 3 teaspoons of dough per cookie and placing at least 1 1/2″ apart. Bake in the center of the oven for 12 to 15 minutes or until the bottom edges are just lightly browned (keep a close watch). Allow to rest on the tray for 2 minutes before removing to a cooling rack.