Rich, buttery, and aromatic cardamom shortbread cookies are a great addition to your holiday cookie plate. These slightly sweet cookies are easy to make and perfect with a cup of tea or coffee.

If you love shortbread cookies as much as I do, you are going to delight over these unique cookies that are perfect for the holidays. This recipe makes soft and tender shortbread cookies, thanks to confectioner's sugar.

They are slightly sweet, with the added floral notes of cardamom, and pair beautifully with a cup of tea or coffee.

You can even stick your cookie dough in the freezer and bake them at a later date. Regardless, cardamom shortbread cookies are a delicious addition to your holiday dessert plate, as are these Old Fashioned Ginger Snap Cookies or these Almond Flour Thumbprint Cookies!

Jump to:

• 👩🏻‍🍳 What Is Cardamom?
• 🥘 Ingredients Needed
• 🔪 Step-By-Step Instructions
• 💭 Expert Tips
• 🍪 More Cookie Recipes!
• 📋 Cardamom Shortbread Cookies Recipe

👩🏻‍🍳 What Is Cardamom?

Native to India, cardamom is a spice made from the seeds of several plants. It has floral and herbal notes, and is very fragrant. It is often used in Indian cooking, and is also frequently used in baked goods in Sweden, Norway, and Finland.

🥘 Ingredients Needed

• All-purpose flour
  
• Ground cardamom
  
• Unsalted butter
  
• Confectioner's sugar
  
• Vanilla extract

If you are a lover of shortbread, try these Rosemary Lemon Shortbread Cookies!

🔪 Step-By-Step Instructions

Step 1. In a medium bowl, whisk together the flour, ground cardamom, and salt.

Step 2. Using a stand mixer with paddle attachment or electric hand mixer, cream butter until light and creamy, about 2 minutes. Scrape down sides of bowl using a rubber spatula.

Step 3. Add confectioner's sugar and vanilla, and mix until well combined.

Step 4. Add flour mixture and mix for another 1 to 2 minutes, until dough comes together.

Step 5. Transfer dough onto large piece of plastic wrap. Wrap dough and use a rolling pin to flatten into a disk. Refrigerate for 30-60 minutes, until the dough is firm enough to roll out.

Step 6. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.

Step 7. Place chilled dough onto a lightly floured work surface and roll the dough to a little less than ½-inch thickness. Use cookie cutters to cut desired shapes (if you have a cookie stamp, use it here).

Step 8. Place the cookies 1 inch apart on the baking sheets. Refrigerate for 30 minutes or place in freezer for 10 minutes.

Step 9. Bake for 8-10 minutes, until lightly browned around the edges and center is just set.

Step 10. Let cookies cool on baking sheets 2-5 minutes; transfer to a wire rack, and let cool completely.

💭 Expert Tips

If you don't need a large batch of cookies, you can halve this recipe.

For your convenience, freeze your shortbread cookie dough and bake at a later date. Or freeze half the dough to make fresh cookies closer to the holidays.

This recipe uses confectioner's sugar which makes for very soft and tender cookies. You could use granulated sugar, but the cookies will be much more crispy.

Use your favorite holiday cookie cutters to make fun holiday shapes.

Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

🍪 More Cookie Recipes!

Coconut Macaroons with Chocolate Chips

Brown Butter Chocolate Chip Cookies