Cardamom Shortbread Cookies (Printable Version)

Buttery shortbread infused with warm cardamom, creating melt-in-your-mouth bites ideal for tea time.

# What You'll Need:

→ 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

# How-To 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 in vanilla extract to the butter mixture.
05 - Gradually add dry ingredients to butter mixture, blending until soft dough forms.
06 - Turn dough onto lightly floured surface and roll to 1/2-inch thickness.
07 - Cut into rounds or desired shapes using cookie cutters. Place on prepared baking sheets, spacing 1 inch apart.
08 - Bake for 18 to 20 minutes until edges are pale golden.
09 - Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Tips for Success:

01 -
  • They melt on your tongue before you even realize you're eating one.
  • Cardamom gives them an unexpected warmth that makes people ask what that mysterious flavor is.
  • No fancy equipment needed, just your hands and a little patience.
02 -
  • The butter absolutely must be softened but still cool—too warm and your dough becomes greasy instead of tender.
  • Cardamom intensity varies wildly depending on freshness, so taste your dough and adjust the spice to your preference before baking.
03 -
  • If you have cardamom pods, crack them open and grind the seeds yourself—the difference in flavor is remarkable and worth the five minutes of effort.
  • Use a cookie cutter dipped in flour between each cut so the dough doesn't stick and deform the edges.
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