Cardamom Shortbread Cookies
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
12 mins
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Chilling time
1 hr
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Total Time
1 hr 27 mins
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Servings
20 cookies
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Calories
82 kcal
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Course
Dessert, Baked Goods
Cardamom Shortbread Cookies
Description
This recipe mixes dry ingredients including flour, corn starch, powdered sugar, ground cardamom, and salt before incorporating unsalted butter with an electric mixer until fully combined. Milk is added to bring the dough together, which is then gently kneaded to smoothness. Forming the dough into a log simplifies chilling and slicing later into uniform cookies.
After chilling for an hour, slices about 1/4 inch thick are cut and baked at 350°F until edges just turn golden. The cardamom provides a distinct aroma and subtle spice that enhances the sweet, buttery shortbread base. The slightly crisp edges contrast with a tender center, typical of a well-made shortbread.
Properly baked cookies avoid dryness by not overbaking and using measured flour amounts. These cookies store well at room temperature and may be refrigerated or frozen before baking to manage preparation timing.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup powdered sugar
- 1 tsp ground cardamom
- 1/8 tsp kosher salt
- 8 tbsp butter unsalted
- 2 tbsp milk
Instructions
- 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.
Notes
- Ground cardamom, used for flavor, is often available in Middle Eastern and Indian stores; it is light green in color.
- To prevent dry cookies, measure flour carefully and bake only until edges are lightly golden.
- Store cookies in an airtight container at a cool, dry place for up to 4 days.
- Dough logs can be refrigerated for up to 4 days or frozen up to 4 months before slicing and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 16mg | 1% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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