Cardamom cookies are perfect for any time of the year, these tender shortbread cookies with a hint of cardamom are so delicious!
IF you haven't checked out our cookie recipes, now is the time! You can find our favorite thumbprint cookies, krumkake and cranberry oatmeal cookies plus many more. Today, I'm going to show you how to make these delicious cardamom cookies that would be perfect for the holidays!
Why this recipe works
These cardamom shortbread cookies are one of our favorite for this holidays season. They're flaky, buttery with subtle cardamom flavor! They're perfect with a cup of coffee or tea during this cold season.
These cookies are your classic shortbread cookies with a twist which will make you want to take another bite. They are so easy to make and the best part is that you can make the dough ahead of time.
Ingredients and substitutions
- Flour: Regular all purpose flour works best for this recipe. You can also use 1:1 gluten-free flour is you'd like the cookies to be gluten-free.
- Cornstarch: Don't leave it out since it makes the cookies smooth and tender in the middle. It cannot be substituted with other starches.
- Powdered sugar: While many cookie recipes call for granulated sugar, these call for powdered sugar, also known as confectioner's sugar.
- Cardamom: The main flavor of these cookies come from ground green cardamom which you can find in Iranian, Middle Easter, Mediterranean or Indian stores.
- Butter: Use unsalted butter that's not very cold. Margarine or other substitutions such as coconut oil cannot be used in this recipe.
- In a bowl, mix the flour, cornstarch, powdered sugar and cardamom.
- Add in the butter and mix until fully combined.
- Add in the milk one spoon at a time and mix until it forms into a dough.
- Shape dough into a log, wrap in a plastic wrap and refrigerate for at least one hour.
- When ready, cut slices about ¼ inch thick and place them on baking sheets lined with parchment paper. Make sure not to overcrowd the pan.
- Bake for about 12 minutes until the edges are golden.
- Let the cookies cool in the pan for 10 minutes, then transfer them to a cooling rack.
These cookies can be modified easily to your liking. While the amo0unt of powdered sugar, butter and flour should be kept as is, you can add other ingredients to jazz it up:
- Nuts: Add chopped hazelnuts, almonds or pistachios right after adding the butter.
- Coconut or nuts crust: Form the dough into a log, brush it on all sides with egg white and roll it in unsweetened desiccated coconut or finely chopped nuts.
- Dried fruit: Add chopped dried fruit such as apricots or cranberries to the dough right after adding the butter.
Cardamom and its uses
Cardamom is a staple in our kitchen and we use it in many different ways. These little magic pods come with so many benefits. They're good for digestion, metabolism and stress. Green cardamom can be used to flavor sweet and savory dishes. It can also be used to flavor tea and coffee. When brewing black tea, we usually also add a couple of green cardamom pods.
To use cardamom in sweet dishes, it's best to pair it with rose, rosewater or saffron. These flavors go very well together and make a very Middle Eastern flavor profile. for savory dishes, cardamom can be used with cumin, saffron and turmeric. It's perfect for marinading chicken, too.
Cardamom can be used in both forms of pods and ground. It's always better to use mortar and pestle to grind cardamom seeds as it will be more aromatic.
Frequently asked questions
Yes, you can make the dough and keep it refrigerated for up to 4 days. When you're ready to bake, take the dough out of the fridge and follow the baking instructions.
Store the cookies in an airtight container and keep in a cool and dry place for up to 4 days.
Yes, place the baked cookies in a freezer bag and freeze for up to 6 months. You can also wrap the raw cookie log in a wax paper and plastic wrap, then freeze for up to 4 months. To bake, let the cookie dough thaw in the fridge overnight and when you're ready, proceed with the baking instructions.
There are a few reasons shortbread cookies turn out to be dry. Using more flour than needed and overbaking the cookies are two main reasons. The dough is supposed to be soft and easy to handle, but not hard. You don't need to bake the cookies for too long, just enough for the edges to barely turn golden.
More cookie recipes
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Cardamom Shortbread Cookies
- 1 cup all purpose flour
- ¼ cup cornstarch
- ½ cup powdered sugar
- 1 teaspoon ground cardamom
- ⅛ teaspoon kosher salt
- 8 tablespoon unsalted butter
- 2 tablespoon milk
- In a large bowl, whisk the flour, corn starch, powdered sugar, cardamom and salt.
- Add in the butter and mix using a electric hand mixer until fully combined.
- Add in the milk and mix until it forms into a dough. Use your hand to knead the dough if needed. Knead the dough until it's smooth and form it into a ball. Make sure not to knead it too much, just enough to bring it together.
- Form the dough into a log about two inches in a diameter and wrap tightly in a plastic wrap. Refrigerate for one hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Take the cookie dough log out of the fridge, place it on a cutting board and cut slices about ¼ inch thick.
- Place the cookies on the baking sheet and bake in the oven for 12 minutes until they'r slightly golden on the edges and at the bottom.
- Let the cookies cool for 10 minutes then transfer to the cooling rack.
- You can find ground cardamom at Middle Eastern, Arabic, Iranian or Indian ethnic stores. It's light green.
- If the cookies turned out dry, there could be a couple of reasons: First, you added more flour than needed and second, overbaking. Bake the cookies until the edges are barely golden.
- Store the leftovers in an airtight container and keep in a cool and dry place for up to 4 days.
- You can refrigerate the cookie dough log for up to 4 days or freeze it up to 4 months. When ready to bake, take the log out of the fridge, slice and bake according to the instructions.