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.
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!
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.
Common Questions About These Cookies
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.
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.
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.
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