UPDATED RECIPE- Cardamom Cookies are buttery, crisp and mildly sweet and so soft that they truly melt in your mouth!! These cardamom shortbread cookies pairs perfectly with your cup of coffee of tea or makes a great Christmas cookie.
Meet my new favorite shortbread cookie recipe!!!
These cardamom shortbread cookies have just the right amount of sweetness and they are CRISP yet melts into your mouth!! SO GOOD!
What makes these cardamom 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!
Just 4 ingredients-
Butter – Unsalted butter at room temperature. If using salted butter, then skip salt.
Confectioners Sugar – Confectioners sugar has cornstarch which gives these cookies so soft and tender.
Flour – All purpose flour
Cardamom powder – Freshly ground cardamom makes a huge difference in the Indian cardamom cookies. Refer notes on making fresh cardamom powder.
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!
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Notes on making perfect 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.
These cardamom biscuits are the easiest to make and is a great starter cookie if you are new to baking.
Can you make cardamom shortbread cookies without an electric mixer?
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.
Cardamom has a mildly sweet flavor with citrus, floral and herbal notes. Due to its intense fragrance, they are an exotic replacement for vanilla in baked goods.
Cardamom is fabulous in both sweet, savory dishes and beverages. Cardamom tea (Chai) is one of the most popular everyday beverage in most of south east Asia. Cardamom sweets and baked treats are hugely popular all over India, Sweden and Finland. It is used in making cardamom breads, rolls, cakes and buns which are out of the world delicious.
Keeping track of all the cardamom recipes?
Melt In Your Mouth Cardamom Shortbread Cookies
- 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). Refer notes on how to make cookies without an electric beater.
- 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.
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