I love this recipe for its simplicity and sophistication. The buttery shortbread base, combined with the exotic aroma of cardamom, creates a cookie that feels both comforting and refined. I also love that there are no eggs, and the dough is perfect for slicing and baking straight from the fridge. These cookies store wonderfully and make a beautiful edible gift during the holidays or any time I want to share a homemade treat.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
¾ cup all-purpose flour 1 tablespoon cardamom powder ¼ teaspoon salt ½ cup unsalted butter, at room temperature ¼ cup + 1 tablespoon powdered sugar
Directions
I start by whisking together the flour, cardamom powder, and salt in a small bowl. This evenly distributes the spice so the flavor comes through in every bite.
In a medium bowl, I add the butter and powdered sugar. Using an electric beater, I beat the mixture on high speed for about 30 seconds, just until it becomes smooth and creamy. Then, I add the dry ingredients and beat on low speed until the dough comes together.
Once the dough is mixed, I shape it into a log about 7 to 8 inches long. I wrap it tightly in parchment paper and refrigerate it for at least 6 hours—or up to 2 days—until firm. If it’s a hot day and the dough feels too soft to roll, I chill it for 20–40 minutes first to make shaping easier.
When I’m ready to bake, I preheat the oven to 340°F (170°C) and line a large baking sheet with parchment paper. I slice the chilled dough into ¼-inch rounds and arrange them about an inch apart on the prepared pan.
I bake the cookies for 18–24 minutes on the middle rack, turning the pan halfway through for even baking. I watch for the edges to turn a deep golden brown—that’s when they’ll be perfectly crisp. After baking, I transfer the pan to a wire rack and let the cookies cool completely before serving.
Servings and Timing
This recipe makes about 20 cookies and takes roughly 32 minutes total—7 minutes of prep and 25 minutes of baking, plus chilling time. It’s an easy make-ahead dessert that’s ready whenever I need a quick, elegant treat.
Variations
Sometimes I like to roll the dough edges in coarse sugar before slicing for a little extra sparkle and crunch. For a citrusy twist, I add a teaspoon of grated orange zest to the dough. I’ve also made these with a pinch of cinnamon or nutmeg for a warm spice blend. If I’m feeling indulgent, I dip half of each baked cookie in melted dark or white chocolate and sprinkle a touch of crushed pistachios or rose petals for a stunning finish.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to a week. They stay crisp and flavorful for days. For longer storage, I freeze the dough log and slice and bake as needed. Once baked, they can also be frozen in a sealed container for up to two months—perfect for having homemade cookies on hand anytime.
FAQs
Do I have to chill the dough?
Yes, chilling is key to achieving the right texture. It helps the cookies hold their shape and develop that signature shortbread crispness.
Can I use salted butter?
I prefer unsalted butter for better control over the flavor, but if I use salted, I skip the added salt.
What does cardamom taste like?
Cardamom has a warm, slightly citrusy, and floral flavor that pairs beautifully with buttery baked goods.
Can I use whole cardamom pods?
I can, but I make sure to grind them finely so the spice disperses evenly in the dough.
Can I add vanilla extract?
Yes, ½ teaspoon of vanilla adds a nice hint of sweetness without overpowering the cardamom.
How do I make the cookies extra crisp?
I bake them until the edges are deeply golden and let them cool completely before storing.
Can I make these gluten-free?
Yes, a good-quality 1:1 gluten-free flour blend works well in this recipe.
What can I serve them with?
I love pairing these cookies with hot tea, coffee, or even a scoop of vanilla ice cream.
Can I make them into shapes instead of slices?
Yes, I roll out the dough between parchment sheets and use cookie cutters before chilling.
How do I know when they’re done?
The cookies should look set and slightly golden at the edges—they’ll firm up more as they cool.
Conclusion
These Cardamom Shortbread Cookies are a simple yet elegant treat that I love making for any occasion. Their buttery texture and fragrant spice make them utterly irresistible, and the easy slice-and-bake dough means I can have freshly baked cookies anytime. Whether I’m serving them with tea, gifting them, or enjoying one with my morning coffee, they always bring a touch of warmth and sweetness to my day.
These Cardamom Shortbread Cookies are buttery, crisp, and delicately spiced with aromatic cardamom. With a melt-in-your-mouth texture and elegant flavor, they’re simple to make, perfect for tea time, and beautiful enough for gifting or holiday baking.
Ingredients
3/4 cup all-purpose flour
1 tablespoon cardamom powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/4 cup + 1 tablespoon powdered sugar
Instructions
In a small bowl, whisk together flour, cardamom powder, and salt until well combined.
In a medium bowl, beat the butter and powdered sugar with an electric mixer for about 30 seconds until smooth and creamy.
Add the dry ingredients to the butter mixture and beat on low speed until a soft dough forms.
Shape the dough into a log about 7–8 inches long. Wrap tightly in parchment paper and refrigerate for at least 6 hours or up to 2 days, until firm.
When ready to bake, preheat oven to 340°F (170°C) and line a baking sheet with parchment paper.
Slice the chilled dough into 1/4-inch rounds and place them 1 inch apart on the baking sheet.
Bake for 18–24 minutes, turning the pan halfway through, until the edges are golden brown.
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Chilling the dough is essential for the perfect shortbread texture.
Roll dough edges in coarse sugar before baking for extra sparkle and crunch.
Add 1 teaspoon orange zest or 1/2 teaspoon vanilla extract for variation.
Dip baked cookies in melted chocolate and top with pistachios or rose petals for a stunning finish.
Store at room temperature for up to 1 week or freeze for up to 2 months.
