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Cardamom shortbread on a tray with a cup of coffee

Cardamom Shortbread Cookies

This shortbread recipe is unique with the flavor of Cardamom and the most delicate melt in your mouth texture. A must try!
Course Desserts
Cuisine middle eastern
Keyword Cardamom Shortbread, Shortbread, Shortbread cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 Cookies


  • 1.5 cups unsalted butter
  • cup confectioner's sugar powdered sugar
  • ½ egg mixed
  • 1 tsp baking powder
  • 2 tbsp ground cardamom
  • 2 ¼ cup plus 2 tbsp flour
  • 16 peeled and halved almonds unpeeled works too


  • Start by preheating the oven to 350F
  • Cut up room temperature butter into cubes and add to a bowl
  • Add the powdered sugar to the butter and beat using an electric mixer for about a minute until well combined and the mixture is pale yellow
  • Add the baking powder, cardamom and half the egg and mix well using the electric mixture for 20 more seconds until well combined
  • Gradually add the flour ½ cup at a time and mix with your hands. Incorporate all of the flour well before adding the next ½ cup
  • Keep mixing with your hands until all the flour is added and you reach a firm but soft dough
  • The dough should not be sticking to your hands and should come together and be easy to shape into balls. However don't add too much flour as that will make the shortbread tougher
  • Form into medium sized balls (about 1.5 tbsp) and place on a lined baking sheet
  • Press the balls down slightly to form a disc shape and press half an almond in the middle
  • Bake for about 20-25 on the bottom rack until are the bottom is lightly golden. Broil for 2-3 minutes to get a light golden color on the top (you can keep them on the bottom rack so you don't risk them becoming too dark)
  • Allow to cool and enjoy! Store in an airtight container


  • You may need to add slightly less or more flour, depending on the type you have. It's important to not add too much in order to achieve a "melt in your mouth" texture. Add enough until the dough no longer sticks but is still soft
  • It's also important to use room temperature butter. If the butter is too soft, it will affect the texture of the dough