Cardamom Shortbread Cookies (Print Version)

Buttery, melt-in-mouth shortbread enhanced with fragrant cardamom for a cozy treat.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon ground cardamom
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 2/3 cup powdered sugar
06 - 1 teaspoon pure vanilla extract

# Recipe Steps:

01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground cardamom, and salt.
03 - In a large bowl, beat softened butter and powdered sugar together until light and creamy, approximately 2 minutes.
04 - Mix vanilla extract into the butter mixture.
05 - Gradually add dry ingredients to the butter mixture, blending until a soft dough forms.
06 - Turn dough onto a lightly floured surface. Roll out to 1/2-inch thickness.
07 - Cut into rounds or desired shapes using a cookie cutter. Place cookies on prepared baking sheets, spacing 1 inch apart.
08 - Bake for 18-20 minutes, or until the edges are pale golden.
09 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They melt on your tongue like buttery clouds, no weird aftertaste or greasiness.
  • Cardamom sneaks in with this warm, almost floral note that makes people ask what's in them, then look disappointed when you say it's just a spice.
  • You can make them in under an hour from start to finish, which means Sunday tea doesn't have to become Sunday stress.
02 -
  • Room temperature butter is non-negotiable—I learned this the hard way by trying to rush cold butter into submission, and the cookies were a gritty disappointment.
  • Don't overbake them chasing that golden color; they'll continue cooking on the sheet after you remove them from the oven and will harden as they cool.
03 -
  • If your cardamom tastes stale or dusty, it's time to buy fresh—this one ingredient makes or breaks the entire flavor profile.
  • Keeping your work surface cool by chilling your rolling pin for ten minutes before rolling prevents the dough from sticking and spreading unevenly.
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