These cardamom shortbread cookies are a delicious twist on traditional shortbread. Adding cardamom to shortbread enhances the richness of shortbread and it adds to the flavor so beautifully. These cardamom cookies are delicious, easy to make, and perfect for any occasion.
I make lots of shortbread and I have to say, I really love this version with cardamom. The cardamom adds a wonderful earthy richness to the rich shortbread and creates the perfect balance.
The base shortbread cookie recipe I use for this recipe is one of my favorites.
Why cardamom is great for baking
Cardamom has the most amazing earthy flavor that is very aromatic and really elevates any dish it is added to, especially desserts. When working with cardamom, you only need a very little bit since it is very strong.
You may be used to seeing cardamom added to dishes like basmati rice or Indian vegetable curry but it is also delicious when it is used with sweets like this shortbread.
The cardamom adds a depth of flavor to desserts and it really enhances the sweetness. It is so good when paired with dark chocolate like in the recipe.
Ingredients
The ingredients for these cardamom shortbread cookies are very simple. There are many recipes for shortbread but this is the one I stick to after many years of making it.
Cardamom Shortbread
- Butter. Unsalted butter at room temperature
- All-purpose flour. Your favorite brand will do.
- Vanilla extract: I love using a little vanilla to accent the cardamom flavor.
- Powdered sugar. We find adding a little powdered sugar to shortbread cookies improves the texture.
- Granulated sugar. We like a blend of granulated sugar with powdered sugar for our shortbread cookies.
- Cardamom pods (or cardamom powder). This is the cardamom flavor for these cookies and what makes them so special. You can crush the cardamom pods yourself or buy cardamom powder.
- Kosher salt. Salt helps enhance the buttery flavor shortbread so do not leave this out.
Toppings
- Dark chocolate: We prefer using dark chocolate for this cardamom shortbread since it has a stronger flavor that can stand up to the cardamom and toppings.
- Shredded coconut (toasted): If you have made my coconut shortbread, you know I only recommend using unsweetened coconut and that you toast the coconut. Toasting the coconut for these shortbread cookies adds a nutty flavor that balances out the other ingredients.
How to make cardamom shortbread
Making these cardamom shortbread cookies is so simple. If you prefer to just make the cardamom shortbread cookies without the coconut and chocolate they will still be amazing.
Here are the steps (full recipe below):
- Whisk Dry Ingredients: Whisk together flour and salt in a small bowl.
- Mix Wet ingredients: Mix butter, cardamom, and both sugars and vanilla
- Keep Mixing: This dough takes a few minutes to come together so keep mixing until a dough forms.
- Refrigerate dough: Wrap dough in plastic wrap and chill for at least 30 minutes.
- Roll and cut the dough: Cut out the cookies.
- Bake: Bake the shortbread cookies for 8 -10 minutes.
- Cool: Cool completely.
- Prepare Toppings: Chocolate and coconut
- Decorate Cookies: Dip or drizzle chocolate over the cardamom cookies then while the chocolate is still wet, dip into the toasted coconut.
Storing
These cardamom shortbread cookies last a while since they are just made with butter and flour. In our house, they do get eaten pretty quickly but during the holidays when we make these we store them for up to one week covered on the counter or the fridge.
If you refrigerate them, the chocolate gets nice and crisp and is so delicious.
More Spiced-Up Recipes
If you love these cardamom shortbread cookies, you may also like these:
Cardamom Shortbread Cookies
Equipment
- round cookie cutter I used a fluted round 1.5 inch cookie cutter
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter room temperature
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 5 cardamom pods (shell removed and black seeds crushed finely) if using cardamom powder it is about ¼ teaspoon of cardamom powder.
Toppings
- ½ cup toasted unsweetened shredded coconut To toast: place coconut on baking sheet for 5 minutes on 350 degrees and cook until lightly browned
- ½ cup good dark chocolate chips or bars broken up
Instructions
- Preheat oven to 350°
- Whisk together flour and salt in a small bowl.2 cups all-purpose flour, ½ teaspoon kosher salt
- In a separate bowl with a hand mixer or stand mixer, add butter, cardamom and both sugars and vanilla and mix on medium speed until pale and fluffy, about 3-5 minutes.¼ cup granulated sugar, ¼ cup powdered sugar, 1 cup unsalted butter, 5 cardamom pods (shell removed and black seeds crushed finely), ½ teaspoon vanilla extract
- Reduce speed to low and gradually add in flour mixture, mixing until the dough just comes together, about 2 minutes.
- Transfer dough to a clean surface, divide in half and and form into two balls. Wrap dough balls in plastic wrap and chill for at least 30 minutes.
Cutting out the cookies
- On a lightly floured work surface, roll dough to about a ¼-inch thickness. Use your cookie cutter to cut cookies.
- Place cookies on parchment lined baking sheets.
- Bake cookies for 8 -10 minutes, until just browned around the edges.
- Remove from oven and allow to cool on the baking sheets for 5 minutes then remove to a wire rack to cool completely.
Toppings
- Toast your coconut by placing it into a preheated 350 oven for about 3-5 minutes, checking it often so it doesn't burn.½ cup toasted unsweetened shredded coconut
- Place the toasted coconut in a shallow bowl and set aside.
- Lay out a sheet of wax paper or parchment paper for the cookies to go on after they are decorated.
- Now add your chocolate in a large ramekin or small bowl and place in the microwave for 30 seconds. Mix and add another 10 seconds at a time until it is melted all the way through.½ cup good dark chocolate chips
- Now dip one side of the cookie into the melted chocolate then dip the chocolate half into the coconut and place on wax paper to dry. Do this until all of your cookies have been coated.
- Let the cookies sit for about 30 minutes to an hour until the chocolate is fully dry.
- The baked cookies can be refrigerated for up to one week.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Sammy says
These were a hit! Everyone loved them