These cardamom shortbread cookies are a delicious twist on traditional shortbread. Adding cardamom to shortbread enhances the richness of regular shortbread. To add to the flavor, this the spiced shortbread is dipped in chocolate and coconut to create the most delicious experience. These dark chocolate dipped shortbread cookies are a great treat anytime.
About these chocolate dipped 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 buttery shortbread cookies and my Fall Shortbread cookies.
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!
The ingredients to make these cardamom shortbread are:
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.
- All purpose flour
- powdered sugar
- granulated sugar
- cardamom pods (or cardamom powder)
The toppings for these cardamom shortbread cookies
- dark chocolate
- shredded coconut (toasted)
The dark chocolate and coconut is an additional (optional) step that complements the cardamom shortbread and dresses it up for special occasions.
The Cardamom in this recipe
Cardamom pods can sometimes be a little tricky to find but if you do find them, they are great with so many things. I use cardamom in my Indian basmati rice , cakes, puddings, etc.
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.
If cardamom is not your thing, you can just omit it from the recipe and make the most delicious buttery shortbread that are absolutely perfect on their own.
Great pairing idea for these spiced 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.
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Cardamom Shortbread Cookies with Dark Chocolate
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- round cookie cutter I used a fluted round 1.5 inch cookie cutter
- 1 cup all-purpose flour
- 1 teaspoon of kosher salt
- ⅛ cup granulated sugar
- ⅛ cup powdered sugar
- ½ cup or 1 stick unsalted butter at room temperature
- ¼ teaspoon of vanilla extract optional
- 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 of 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 or 1 stick unsalted butter, 5 cardamom pods broken open and black seeds crushed finely, ¼ teaspoon of 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
These were a hit! Everyone loved them
We loved these cardamom cookies! We didn’t add the toppings this time but definitely will do that when we make these cookies again
What a delicious shortbread. The chocolate and coconut were such a great addition.
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