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    Home » Cookies

    Rose Cardamom Shortbread Cookies

    Published: Mar 7, 2022 · Last Modified: Oct 11, 2022 by Leslie Jeon · 4 Comments · This post may contain affiliate links ·

    Jump to Recipe·Print Recipe
    Plate of rose cardamom shortbread that reads 'Rose Cardamom Shortbread Cookies'


    Dipped in a rose glaze, these Rose Cardamom Shortbread Cookies are light yet delicious! Sprinkle some rose petals on top to take them to the next level.

    Plate of rose cardamom shortbread cookies this post

    When it comes to cookies, shortbread is never a bad choice. With minimal ingredients and a whole lot of flavor, does it really get any easier?

    These Rose Cardamom Shortbread Cookies are a bit different than your grandmother's classic recipe, but I promise you'll love the twist. And, hey, I bet your grandmother will even love them too!

    Jump to:
    • Tips for Making These Cookies
    • Common Questions About These Cookies
    • Rose Cardamom Shortbread Cookies
    • Comments

    Tips for Making These Cookies

    Here are some of my best tips to get perfect cookies every time:

    • Cream the butter and powdered sugar for several minutes. When mixing together your butter and powdered sugar, make sure to beat on high speed for at least 3-5 minutes. This ensures that the mixture becomes fluffy, which leads to lighter cookies in the end.
    • Don't skip out on chilling the dough. When making these cookies, it's important to refrigerate the dough for a few reasons. Chilling the dough makes it easier to roll the cookies out, and it also prevents the cookies from spreading too much in the oven.
    • Roll the chilled dough out between two pieces of parchment paper. Out of all the baking essentials, parchment paper is definitely up there in my list of all-time favorites. I recommend rolling out this shortbread dough between parchment paper instead of sprinkling flour on your countertop. Plus, you will have less to clean up later!
    • Let the cookies cool completely before glazing. If you try to glaze the cookies while they're still warm, the glaze will run off and not stick properly. Luckily, these cookies take less than ten minutes to cool on a wire rack, so you won't have to wait very long.
    Overhead shot of rose cardamom shortbread cookies

    Common Questions About These Cookies

    Can you prepare the shortbread cookie dough ahead of time?

    Yes, absolutely! Whip up a batch of the cookie dough and keep it in the fridge for several days. However, I would recommend waiting to make the glaze until the day you bake the cookies.

    Does the butter temperature really matter in this recipe? 

    To get the best cookies, I highly recommend using softened butter (but not melted butter). If the butter is too hard, the batter can get overworked, but if you use melted butter, the cookies can become too tough. I like to pull butter from the fridge a few hours before baking so it gets to the perfect temperature. If you need to soften it in a pinch, you can microwave it in 15-second increments until you reach the desired consistency.

    Can I use rose water instead of rose extract for the glaze?

    While I haven't tested these cookies with rose water, it's definitely worth a try! Since rose water is less concentrated than rose extract, you might need a bit more of it in the glaze to get the desired rose flavor.

    Hand dunking rose cardamom shortbread cookie into a cup of milk

    Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.

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    Plate of rose cardamom shortbread cookies

    Rose Cardamom Shortbread Cookies


    ★★★★★

    5 from 1 reviews

    • Author: Leslie Jeon
    • Total Time: 25 minutes
    • Yield: 12 cookies 1x
    Print Recipe
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    Description

    Dipped in a rose glaze, these Rose Cardamom Shortbread Cookies are light yet delicious! Sprinkle some rose petals on top to take them to the next level.


    Ingredients

    Scale

    Cardamom Shortbread Cookies:

    • ½ cup (113g) unsalted butter, softened 
    • ½ cup (60g) powdered sugar 
    • 1 teaspoon (4g) vanilla extract 
    • 3 tablespoons (45g) milk
    • 1 ½ cups (212g) all-purpose flour 
    • ½ teaspoon (2g) salt  
    • 1 ½ teaspoons (2g) ground cardamom 

    Rose Glaze:

    • 1 cup (120g) powdered sugar 
    • 2 tablespoons (30g) milk 
    • ½ teaspoon (2g) rose extract 
    • ½ teaspoon (2g) vanilla extract 
    • Pinch of salt
    • Edible rose petals, for sprinkling (optional)

    Instructions

    1. Make the cardamom shortbread cookies: In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream together the softened butter and powdered sugar until light and fluffy, about 3-5 minutes. Add in the vanilla extract and milk and mix until combined, scraping well after each addition. Add in the all-purpose flour, salt, and ground cardamom and mix until just combined, scraping well once everything has been incorporated.
    2. Shape the dough into a disk and refrigerate until firm, or at least 30 minutes. 
    3. Preheat the oven to 350°F (176°C). Line a sheet tray with parchment paper and set aside.
    4. Roll the chilled dough between two sheets of parchment paper to a ½-inch thickness. Cut out the cookies using your desired cutter, then transfer them to the prepared baking sheet. You can also re-roll the dough several times to get as many cookies as possible.
    5. Bake the cookies for 12-15 minutes, or until the bottoms are lightly browned. Let the cookies cool on the tray for a few minutes before transferring to them a wire rack to cool completely.
    6. Prepare the rose glaze: In a small bowl, whisk together the powdered sugar, milk, rose extract, vanilla extract, and salt.
    7. Once the cookies have cooled, dip half of each one in the rose glaze. Sprinkle rose petals on top if desired, then let the glaze harden before serving.
    8. Stored in an airtight container, these cookies will usually stay fresh for up to one week. 

    Equipment

    Image of Fluted Cookie Cutters

    Fluted Cookie Cutters

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    Image of Edible Rose Petals

    Edible Rose Petals

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    Image of Pure Rose Extract

    Pure Rose Extract

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    Notes

    • The number of cookies this recipe yields will depend on the size of your cookie cutter.
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: Dessert
    • Method: Bake
    • Cuisine: Scottish

    Keywords: shortbread, rose, cardamom, shortbread cookies

    Did you make this recipe?

    Tag @thebakersalmanac on Instagram and hashtag it #thebakersalmanac

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Diane B.

      March 30, 2022 at 11:08 am

      Could the dough be shaped into balls or a log & sliced vs. rolled & cut out?
      Thanks.

      Reply
      • Leslie Jeon

        May 03, 2022 at 8:04 am

        Hi, Diane! I think shaping the dough into a log and cutting it would work well. I haven't tried shaping it into balls, but you could definitely give it a try. The cookies just might not expand very much since the recipe doesn't call for any rising agents.

        Reply
    2. Kirsten

      February 08, 2021 at 10:43 pm

      Maybe the best cookie I have ever had. Travelled the world and no stranger to best of the best. The cardamom and rose are exotic and fresh. The cookie holds together but melts on your mouth. I can pass up 90% of sweets, but appreciate the truly spectacular, which this cookie is. Rose petals make it beautiful to behold. Will save this recipe for a lifetime.

      ★★★★★

      Reply
      • Leslie Jeon

        February 18, 2021 at 9:59 am

        I'm so glad you enjoyed the recipe, Kirsten! Cardamom and rose pair wonderfully together.

        Reply

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    hi there, i'm leslie!

    I'm a professionally-trained pastry chef, and here at The Baker's Almanac, I share unique dessert recipes and baking tips to help you bake with confidence. You can usually find me with a cookie (or two) in one hand and a cookbook in the other!

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