UPDATED RECIPE- Cardamom Shortbread Cookies are buttery, crisp and mildly sweet and so soft that they truly melt in your mouth!! These melt in your mouth cardamom cookies pairs perfectly with your cup of coffee of tea.
Meet my new favorite shortbread cookie recipe!!!
These cardamom cookies have just the right amount of sweetness and they are super crisp yet melts into your mouth!! SO GOOD!
What makes these cardamom shortbread cookies really, really good?
- Crisp yet light
- Floral, exotic cardamom flavored
- Mildly sweet
- Pairs well with coffee / tea / Indian chai
- Perfectly sized
- Easy to make
- Slice and bake, no fancy equipment needed
- No eggs in the recipe <— great for vegetarians.
Another Whole Wheat Walnut Shortbread Cookies that is crisp, buttery and yummy!
How to make an awesome cardamom shortbread?
Step-1: Grind green cardamoms to a fine powder in a dry grinder and measure 1 tablespoon.
Step-2: Whisk together all purpose flour, cardamom powder and salt together.
Step-3 : In a seperate bowl, beat butter and sugar until smooth and creamy, just for 30 seconds on high (picture below, left)
Step-4: Add the dry ingredients and mix well (picture above, middle and right), shape into a 7 to 8 inch log (picture below, left), wrap and chill until very firm (The dough can be made up to two days ) (picture below, right).
Step-5: Preheat oven to 340°F.
Step-6 : Slice cookie dough and place on a baking sheet and bake until deep golden (refer pictures below)
Cool and enjoy!
15 Last Minute Christmas Baking Recipes <—– Cookies, candy, healthy treats and even no bake recipes!
Key factors in making this cardamom cookies:
- Confectioners sugar – The secret is in the confectioners sugar. Confectioners or powdered sugar contain a small portion of cornstarch in them, which contributes to that melt in your mouth feel.
- Room temperature butter – If you live in a hot climate or it is in the middle of summer then the butter might be too soft for the cookie dough. In that case, make the cookie dough as instructed and chill the dough in the refrigerator for 20-40 minutes to firm up slightly before shaping into the log.
- Cardamom powder – Freshly ground green cardamoms make the best favored cookie. Try to use fresh, if possible.
This shortbread cookie recipe is the easiest to make and is a great starter cookie if you think baking is really not-you-cup-of-tea or great project for young kids.
Another super easy baked muffin that has only 4 ingredients –> Gluten Free Nutella Brownie Muffins
OR, this Chocolate chip Cookie Mug Cake <— cookie in a mug!
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Can you make cardamom shortbread cookies without an electric mixer?
ABSOLUTELY!
Step-1: Whisk dry in a medium bowl and set aside.
Step-2: Add room temperature butter and confectioners into a larger bowl and mix vigorously with a wooden spoon, until creamy. This is a very forgiving cookie, so a good 3 minutes should be good!
Step-3: Add dry ingredients and continue to mix with the wooden spoon, until it looks like the picture.
Step-4: Proceed as instructed in the remaining part of the recipe – shape, chill, slice and bake.
Not in the mood for something sweet? Try these Baked Beet Falafel / Tandoori Roasted Chickpeas / Homemade Parmesan Crackers
If you are a fan of cardamom then here are more recipes with cardamom:
Raspberry, Mango and Cardamom Clafoutis
Zucchini-Cardamom Cupcakes with Lime-Cream Cheese Frosting
Zucchini Cardamom Cupcakes with Lemon Glaze
Melt In Your Mouth Cardamom Shortbread Cookies
Ingredients
- 3/4 cup all purpose flour
- 1 tablespoon cardamom powder or less (refer notes)
- 1/4 teaspoon salt
- 1 stick unsalted butter, room temperature (1/2 cup)
- 1/4 cup + 1 tablespoon confectioners sugar
Instructions
- Whisk together all purpose flour, cardamom powder and salt in a small bowl
- Place butter and confectioners sugar in a medium bowl, beat with a hand held electric beater on high speed, until smooth (about 30 seconds).
- Add the flour mixture and beat on low speed, until well combined.
- Shape dough into a 7-inch log and wrap with a piece of parchment paper and place in the refrigerator for at least 6 hours (up to 2 days) to firm. (Please note that if you are working in Summer or if you live in a warm/hot place, the dough might be sticky due to the high fat content. So, place the bowl in the refrigerator for 20-40 minutes, to firm up the dough before rolling into log)
- Preheat oven to 340 degrees F. Line a baking sheet with parchment paper and set aside.
- Remove dough from refrigerator, slice into 1/4-inch slices and place on the prepared baking sheet, spacing evenly.
- Bake cookies in the middle rack of the oven for 18-24 minutes, until deep golden around the edges (turn pan once halfway through baking) You want a deep golden brown around the edges for a crisp cookie. If you remove the cookies before that stage, then it will have slight crisp and softer texture.
- Place pan on a wire rack to cool completelyStore cookies in an air tight container for several days.
Notes
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24 Comments
These look tasty and easy to make! I’m more in awe with your photos though! How did you make those somewhat simple, one color cookie pop in the photo!!! Awesome!
Thanks for the kind words Carolyn:)
These look so tasty! I wouldn’t have thought to put Cardamom in cookies. Can’t wait to try these cookies.
Thank You Elaine! Cardamom adds a floral note and aroma while baking is intoxicating:)
These look amazing Maria! 🙂
Thank you Kim:)
Do you use the whole cardamom or do you grindr only its seeds? thx!
The whole cardamom. Let me how it goes, thanks.
What if while cardimom is not available, only cardomom powder? Would you use the same amount? We live in a fairly rural area.
Grinding fresh cardamoms contributes the best aroma and flavor, but store-bought cardamom powder can sure be substituted if not available. On a side note, whole cardamoms can also be found at Asian grocery stores (usually for much lesser price). Hope it helps Nicole:) Happy baking!
Is there an egg in the recipe? This seems like it will fall apart? I’ve got a batch in process and just realized!!
No egg. Form into a tight log, chill until firm and proceed. Do let me know how it goes, thanks.
Hi Rachel, since the softness of room temperature butter varies between cold and hot months, the dough might be sticky during summer and difficult to roll into a log. In that case, I suggest to place the combined dough(along with the bowl) in the refrigerator for few minutes (to firm up) and then roll into a log with a parchment paper or plastic wrap. Thanks
I made these cookies last night. Left them overnight in the refrigerator I’m not sure what I did but to cut them was not easy they crumbled.,when I put them in the oven after 15 minutes in the oven, they burnt. I saved some of them they tasted OK… but overall I don’t think it wasn’t successful. They did not look as beautiful as the pictures… I followed the recipe exactly as indicated.
I’m so sorry that it didn’t quite work out for you. My guess would be that the flour was a touch more for the butter to bind. So, sorry again:)
You said 1 stick of butter but then 1 cup, which is 2 sticks of butter. Could you clarify?
Hi Kathy, as per the recipe it goes –
1 stick unsalted butter (1/2 cup), room temperature
– hope it helps:)
great texture, not to sweet, but the flavor was too strong for our taste. next time ill add 2 teaspoons instead of 1 tablespoon or cardamon powder
Hi Sharon, I’m so glad that you liked it. 2 teaspoons cardamom powder sounds like a perfect start:)
I loved the idea of these cookies, and live in a place settled by Finns, who adore cardamom, but wanted a look a little more special for Christmas. I just rolled the dough out on a tray, topped by a sheet of plastic wrap and chilled them off. They cut so clean and beautifully with pretty cookie cutters and kept their shape so well when baked. Thanks for the new addition to my annual list of best cookies to bake for neighbors and clients!
So glad that you liked them. Happy holidays Dianne:)
I LOVE these cookies! I’m making them again.
So glad you love them, happy new year Lisa:)
These are so good. I made them for my friend and he loved them so much he asked for the recipe. He then made them for someone else who loved them so much, she asked for the recipe 🙂
Super easy, but the butter really cannot get too soft. If it does, you’ll need to put the dough in the fridge as suggested.