---
title: Stockholm Honeymoon Cardamom Brown Butter Cookies
author: Family Recipe Box (Fika-Inspired)
servings: 24
prep_time: 45m
cook_time: 12m
tags:
  - dessert
  - cookies
  - brown-butter
  - cardamom
  - baking
  - specialty
source: Honeymoon Cookies.docx
---

[-- Cardamom Brown Butter --]

In a #small saucepan{}, melt cubed @unsalted butter (Plugra or European-style){225%g} with @ground cardamom{4%g} over medium heat.

Stir continuously with a spatula until butter foams, milk solids caramelize to a deep amber, and a nutty aroma develops.

Immediately pour into a heatproof bowl and chill in refrigerator until solidified but soft and scoopable, about ~chill butter{45%minutes}.

[-- Fruity Pebble Crunch --]

In a small bowl, toss @Fruity Pebbles cereal{50%g}, @nonfat milk powder{10%g}, and @kosher salt{2%g}. Drizzle with melted @unsalted butter{45%g} and toss to coat.

[-- Cookie Dough & Mix-ins --]

In a #large bowl{}, cream the solidified cardamom brown butter, @granulated sugar{150%g}, and @light brown sugar{100%g} with a #hand mixer{} until light and fluffy, ~{2%minutes}.

Add @large egg{1}, @large egg yolk{1}, and @pure vanilla extract{10%g}; beat until smooth.

In a separate bowl, whisk together @all-purpose flour{250%g}, @baking powder{2%g}, @baking soda{2%g}, and @kosher salt{4%g}.

Add dry ingredients to wet mixture, stirring until just combined.

Gently fold in the Fruity Pebble Crunch, chopped @freeze-dried strawberries{25%g}, and chopped @caramel coffee cashews{60%g}.

Scoop dough into 50g balls onto parchment-lined #baking sheets{}, spacing 2 inches apart. Chill dough balls in refrigerator for at least ~chill dough{1%hour} (or overnight).

Preheat oven to 350°F (175°C). Bake cookies for ~bake{10%to 12%minutes} until edges are golden brown and centers are just set. Cool on pan for ~cool{5%minutes}, then transfer to a #wire rack{}.