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Cardamom Shortbread Cookies with Dark Chocolate and Coconut

Cardamom Shortbread Cookies with Dark Chocolate and Coconut

These cardamom shortbread cookies are a delicious twist on the traditional shortbread.  The addition of cardamom enhances the richness of regular shortbread that I make without taking over the flavor which lets you still taste the buttery and rich shortbread flavor. 

The ingredients for these homemade shortbread 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 homemade shortbread cookies and I think you will as well.

The ingredients to make these homemade shortbread cookies are:

  • Butter
  • All purpose flour
  • powdered sugar
  • granulated sugar
  • cardamom pods (or cardamom powder)

For the toppings to these cardamom shortbread cookies:

  • dark chocolate
  • shredded coconut (toasted)

The Dark chocolate and coconut is an additional (optional) step that complements this shortbread and dresses it up for special occasions. Cardamom pods can sometimes be a little tricky to find but if you do find them, they are great with so many things like Indian rice, cakes, puddings, etc.

The perfect shortbread:

As I mentioned above, I have made lots of shortbread and I really think this is the best shortbread base you can make. Many shortbread recipes choose either powdered sugar or granulated sugar, each creating a different texture to the shortbread.

If you have 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!

If you cannot find the cardamom pods, substitute dried cardamom from the spice section of your local grocery store. This cardamom shortbread cookies recipe is great for special occasions or anytime you want a cookie where you want to make shapes (Valentines Day, Christmas, Birthdays or any occasion).

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.

I like a mix of flavors and texture with my cookies so some I dipped in chocolate and coconut and some a did a little cut out in the center. I really love these cookies with a nice golden milk latte or just a simple golden milk. All of the warm spices from the two come together so nicely.

However you decide to decorate your cookies, they will be amazing!

You might also enjoy these recipes:

Cardamom Shortbread Cookies with Dark Chocolate and Coconut

Shortbread cookies with hints of cardamom, chocolate and coconut
Prep Time1 hr 10 mins
Cook Time20 mins
chilling dough30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 10 cookies


  • 1 cup all-purpose flour
  • 1 tsp of kosher salt
  • 1/8 cup granulated sugar
  • 1/8 cup powdered sugar
  • ½ cup or 1 stick unsalted butter at room temperature
  • 1/4 tsp of vanilla extract optional
  • 5 cardamom pods broken open and black seeds crushed finely


  • 1/2 cup of toasted unsweetened shredded coconut To toast: place coconut on baking sheet for 5 minutes on 350 degrees and cook until lightly browned
  • 1/2 cup of good dark chocolate chips


  • Preheat oven to 350°
  • Whisk together flour and salt in a small bowl.
  • In a separate bowl with a hand mixer or stand mixer, add butter, cardamom and both sugars and mix on medium speed until pale and fluffy, about 5 minutes.
  • 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.
  • Cut out cookie:
  • 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.
  • 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.
  • Now with a spoon (holding your cookie over the ramekin holding the melted chocolate), pour chocolate over 1/2 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 before eaten.

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