Cardamom Shortbread Cookies (Printable Version)

Buttery shortbread infused with cardamom for a melt-in-your-mouth treat, ideal for tea time.

# Needed Ingredients:

→ 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

# 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 the butter mixture, blending until a soft dough forms.
06 - Turn dough onto a lightly floured surface and 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 to 20 minutes, or until edges are pale golden.
09 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The crumbly, buttery texture characteristic of classic British shortbread.
  • A sophisticated aromatic twist from ground cardamom.
  • Simple, pantry-staple ingredients with an easy preparation method.
02 -
  • For extra flavor and a decorative touch, sprinkle a little extra cardamom sugar on top of the cookies before placing them in the oven.
  • Ensure you use pure vanilla extract for the best aromatic profile.
  • Don't overbake; the cookies should remain pale with only the edges turning lightly golden.
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