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Cardamom Shortbread

  • melanie5890
  • Nov 25
  • 1 min read

This shortbread is what I make when I want something warm, quick, and grounding without turning the kitchen into a production. It comes together in five minutes, bakes in twenty, and it’s one of those recipes you can change without thinking too hard. I used cardamom for this version because I love the warmth it brings, but I’ve made it with coriander too, and it’s just as delicious in a completely different way. You can add orange zest, lemon zest, vanilla bean, or black pepper.


Makes 1 - 9 inch pan 


16 tablespoons (227g) salted butter,

1 teaspoon ground cardamom

1 cup (125g) confectioners' sugar, sifted if lumpy

4 tablespoons (28g) cornstarch

2 cups (240g) all purpose flour


Heat oven to 350F. Line a 9 -inch square pan with parchment paper - or don't - there is enough butter in these that they won't stick.


  1. In a medium saucepan, add the butter and cardamom. Melt over medium heat. Turn off the heat and allow it to stand for at least 5 minutes. 

  2. Stir in the confectioners sugar, cornstarch and flour until completely combined. 

  3. Press the dough evenly into the bottom of the prepared pan. 

  4. Bake until lightly golden about, 25-30 minutes. 


P.S. This is the perfect little cardamom shortbread cookie when you want something homemade but don’t want trays of sweets sitting around. Cut it into small squares, tuck a few into a bag, and share them to a neighbor or friend.


Three shortbread cookies sitting on a blue plate.
Cardamom Shortbread

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