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Plate of rose cardamom shortbread cookies

Rose Cardamom Shortbread Cookies

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5 from 2 reviews

  • Author: Leslie Jeon
  • Total Time: 55 minutes
  • Yield: 12 cookies 1x


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.



Cardamom Shortbread Cookies:

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

Rose Glaze:

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


  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 1/2-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. 


  • The number of cookies this recipe yields will depend on the size of your cookie cutter.
  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: Scottish