Cardamom Shortbread Cookies

Cardamom shortbread cookies are delicate, buttery, and infused with the warm, citrusy aroma of ground cardamom. Each bite is tender and crisp, with a subtle spice that elevates classic shortbread into something fragrant and memorable.

These cookies are simple yet elegant, perfect for holiday platters, afternoon tea, or gifting. With just a handful of ingredients and a straightforward method, they’re an easy way to add a touch of sophistication to your baking.

Ingredients You’ll Need

A short list of quality ingredients ensures a tender crumb and rich flavor.

• 1 cup unsalted butter, softened to room temperature
• 1/2 cup powdered sugar
• 1 teaspoon ground cardamom
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract (optional)

How to Make Cardamom Shortbread Cookies

1. Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper.
2. In a large bowl, cream the softened butter and powdered sugar until smooth and light.
3. Mix in the ground cardamom, salt, and vanilla extract if using.
4. Gradually add the flour, mixing just until a soft dough forms.
5. Turn the dough out onto a lightly floured surface and gently shape into a log or flatten into a disc.
6. Chill the dough briefly if needed for easier handling.
7. Slice or cut the dough into desired shapes and place on the prepared baking sheets.
8. Bake until the cookies are set and just lightly golden on the bottoms.
9. Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack.

Tips, Variations & Storage

• Use freshly ground cardamom for the most vibrant flavor.
• Avoid overbaking to keep the cookies tender rather than dry.
• Add a light dusting of powdered sugar once cooled for a decorative finish.
• Store cookies in an airtight container at room temperature for up to 1 week.
• Freeze baked cookies for up to 2 months and thaw at room temperature.

Frequently Asked Questions

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?
Yes, grind the seeds from the pods finely before adding them to the dough.

Can I make the dough ahead of time?
Yes, the dough can be wrapped tightly and refrigerated for up to 2 days before baking.

Why are my shortbread cookies crumbly?
Shortbread is naturally delicate, but too much flour or overbaking can make them overly crumbly. Measure carefully and bake just until set.

Cardamom Shortbread Cookies

Buttery, tender shortbread cookies infused with warm, aromatic cardamom—perfect with tea or coffee and elegant enough for gifting.

Print Recipe Pin Recipe

Prep Time15 minutes mins

Cook Time14 minutes mins

Total Time29 minutes mins

Servings:24 cookies

Calories:140

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter softened
• ⅔ cup granulated sugar
• 1½ teaspoons ground cardamom
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 cups all-purpose flour
• 2 tablespoons coarse sugar for topping (optional)

Method

 

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, beat the butter and sugar together until light and creamy.
3. Mix in the ground cardamom, vanilla extract, and salt.
4. Gradually add the flour, mixing just until a soft dough forms.
5. Roll the dough to about ¼-inch thickness on a lightly floured surface and cut into desired shapes.
6. Place cookies on the prepared baking sheets and sprinkle with coarse sugar if using.
7. Bake for 12–15 minutes, or until the edges are lightly golden.
8. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For deeper flavor, lightly toast whole cardamom pods and grind the seeds fresh before measuring. Store cookies in an airtight container at room temperature for up to one week.