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. To finish it off, these cardamom cookies are dipped in chocolate and coconut to create the most delicious shortbread cookie. These shortbread cookies are a great treat anytime.
Why you'll love these cardamom shortbread cookies
I make lots of shortbread and I really think this is the best shortbread base you can make. It is the same base shortbread I use for my salted salted shortbread cookies, my Fall shortbread cookies , cranberry crumble bars and my shortbread tart.
Many shortbread recipes choose either powdered sugar or granulated sugar, each creating a different texture in the shortbread. I like to use both.
If you've ever had shortbread that is over crumbly, it is because it is made with all powdered sugar. On the opposite end, if you have had shortbread that tastes more like a butter cookie, it is made with all granulated sugar.
This recipe combines both of these sugars to make the perfect easy shortbread. I take my shortbread very seriously!
About the cardamom in this recipe
Cardamom has the most amazing flavor that is very aromatic and really elevates any dish it is added to. When working with cardamom, you only need a very little bit since it is very strong.
If you cannot find the cardamom pods, look for dried cardamom from the spice section of your local grocery store. This is a great substitute.
Cardamom is such a versatile spice and if you have it on hand, it can be used in baking or in savory dishes. It will not go to waste!
Ingredients to make cardamom shortbread
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.
Everyone loves these cardamom cookies and I think you will as well.
- Butter. Unsalted butter at room temperature
- All purpose flour. Your favorite brand will do.
- 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 it so special.
- Kosher salt. Salt helps enhance the buttery flavor shortbread so do not leave this out.
The chocolate and coconut toppings for these cardamom cookies
The dark chocolate and coconut is an additional (optional) step that complements the cardamom shortbread and dresses it up for special occasions.
- Dark chocolate: We prefer using dark chocolate for these cardamom shortbread since it has a stronger flavor that can stand up to the cardamom and toppings.
- Shredded coconut (toasted): Make sure you are working with 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
Making these cardamom shortbread are so simple. If you prefer to just make the cardamom shortbread cookies without the coconut and chocolate they will still be amazing.
Here is what it looks like (full recipe below):
- Whisk Dry Ingredients: Whisk together flour and salt in a small bowl.1
- 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: Cutting 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.
These cardamom shortbread cookies last a while since it is just butter and flour. In our house, they do get eaten pretty quickly but during the holidays when we makes these we store them for up to one week.
If you refrigerate them, the chocolate gets nice a crisp and which is so delicious.
Great pairing idea for these cardamom cookies
I really love these spiced cookies with a nice golden milk latte or just a simple golden milk.
You can also add this golden milk mix to the cookies for golden milk shortbread which is delicious. All of the warm spices from the two come together so nicely.
However you decide to enjoy your cookies, they will be amazing! This cardamom shortbread cookies recipe is great for any occasions or anytime you want a sweet treat.
More Spiced Up Recipes
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Cardamom Shortbread Cookies
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- round cookie cutter I used a fluted round 1.5 inch cookie cutter
- 1 cup all-purpose flour
- ½ cup unsalted butter room temperature
- ⅛ cup granulated sugar
- ⅛ cup powdered sugar
- 1 teaspoon kosher salt
- ¼ teaspoon vanilla extract
- 5 cardamom pods broken open and black seeds crushed finely
- ½ cup of toasted unsweetened shredded coconut To toast: place coconut on baking sheet for 5 minutes on 350 degrees and cook until lightly browned
- ½ cup of good dark chocolate chips
- Preheat oven to 350°
- Whisk together flour and salt in a small bowl.1 cup all-purpose flour, 1 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.⅛ cup granulated sugar, ⅛ cup powdered sugar, ½ cup unsalted butter, 5 cardamom pods broken open and black seeds crushed finely, ¼ teaspoon vanilla extract
- Reduce speed to low and gradually add in flour mixture, mixing until the dough just comes together.
- 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 each dough ball out to 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.
- 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 of toasted unsweetened shredded coconut
- After your cookies have cooled place your 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 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 of good dark chocolate chips
- Now with a spoon (holding your cookie over the ramekin holding the melted chocolate), pour chocolate over ½ of your cookie and then dip the chocolate half into your coconut and then place your cookie on the 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 cookies can be refrigerated for up to 3 days.
Nutrition Values are estimates only.See full nutrition disclaimer here