Cardamom Shortbread Cookies

4.75 from 27 votes

Cardamom cookies are perfect for any time of the year, these tender shortbread cookies with a hint of cardamom are so delicious!

Prep Time15

Cook Time12

Chilling time1

Total Time1 27

Course: Cookies, Dessert

Cuisine: American, Persian

Servings: cookies

Calories: 82kcal

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.