Cardamom Shortbread Cookies (Printable Version)

Buttery shortbread infused with cardamom and vanilla, perfect subtle spice in every bite.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon ground cardamom
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 2/3 cup powdered sugar
06 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat the oven to 325°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, ground cardamom, and salt.
03 - In a large bowl, beat the softened butter and powdered sugar together until light and creamy, approximately 2 minutes.
04 - Mix in the vanilla extract to the butter mixture.
05 - Gradually add the dry ingredients to the butter mixture, blending until a soft dough forms.
06 - Turn the dough onto a lightly floured surface. Roll out to 1/2-inch thickness.
07 - Cut into rounds or desired shapes using a cookie cutter. Place cookies on prepared baking sheets, spacing 1 inch apart.
08 - Bake for 18-20 minutes, or until the edges are pale golden.
09 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They disappear faster than you can plate them, which says everything about how dangerous these things are in a good way.
  • The cardamom gives you that sophisticated flavor without any fuss, making you feel like you've unlocked a secret that fancy bakeries guard.
  • Seriously melt-in-your-mouth texture that makes people ask if you actually made them yourself.
02 -
  • Overbaking by even two minutes turns these into hard little discs instead of the tender, melt-in-your-mouth treats they're meant to be—watch them closely the first time you make them so you know what pale golden actually looks like in your oven.
  • Room temperature butter is everything; cold butter won't cream properly and you'll fight the dough from start to finish, so pull it out of the fridge at least thirty minutes ahead.
03 -
  • Don't skip the parchment paper on your baking sheets—it ensures even browning on the bottoms and makes cleanup nearly effortless.
  • If your dough cracks when rolling, let it warm up slightly on the counter for a few minutes instead of forcing it, and you'll have a much easier time shaping it.
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