Description
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 4 g
- Sodium: 30 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
