These Rose and Cardamom Shortbread Cookies are a delicate blend of floral elegance and warm spice, perfect for any occasion. With a buttery, crumbly texture that melts in your mouth, each bite is a symphony of flavors. The subtle sweetness of rose petals pairs beautifully with the aromatic depth of cardamom, creating a treat that feels both exotic and comforting. Ready in just 15 minutes of prep and 25 minutes of baking, these cookies are surprisingly simple to make yet impressively sophisticated.
After a quick 2-hour chill, the dough bakes into golden, tender cookies that are as beautiful as they are delicious. Whether enjoyed with tea or gifted to a loved one, these cookies are sure to leave a lasting impression. Their fragrant aroma and rich, buttery taste make them an irresistible indulgence for any time of day.
Ingredients for Rose and Cardamom Shortbread Cookies
- 2 cups (10oz/284g) all-purpose flour
- 2 tablespoons dried culinary rose petals (ensure they are food-grade)
- 1 ½ teaspoons ground cardamom (freshly ground for best flavor)
- ½ teaspoon salt
- 1 cup (8oz/225g) unsalted butter, softened (can substitute with salted butter, but reduce added salt)
- ¾ cup (3oz/85g) powdered sugar (also known as confectioners’ sugar)
- 2 teaspoons rosewater (adjust to taste, or substitute with vanilla extract for a different flavor)
Step-by-Step Instructions
- In a mixing bowl, combine flour, rose petals, cardamom, and salt. Set aside.
- Using an electric mixer, beat together the softened butter and powdered sugar until creamy and smooth.
- Beat in the rosewater until fully incorporated.
- Gradually mix in the flour mixture until a dough forms. Avoid overmixing.
- Shape the dough into a disc, wrap it in cling wrap, and chill in the refrigerator for at least 2 hours (or up to 2 days).
- When ready to bake, preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- On a floured surface, roll out the dough to a ¼ inch (6mm) thickness. Use a 2-inch (5cm) cookie cutter to cut out circles and place them on the prepared baking sheets. Gather and reroll any scraps.
- With a skewer, prick a few holes in each cookie to prevent puffing during baking.
- Bake for 25 minutes, or until the edges are just barely starting to color. Avoid overbaking.
- Let the cookies cool on wire racks before serving. Enjoy freshly baked with a cup of tea. Store leftovers in an airtight container at room temperature for up to 1 week.
Perfect Pairings: Serving Suggestions
These Rose and Cardamom Shortbread Cookies are a delightful treat on their own, but pairing them with a floral tea like jasmine or chamomile enhances their delicate flavors. For a more indulgent experience, serve with a dollop of whipped cream or a drizzle of rose-infused honey. They also make a lovely accompaniment to a cheese platter, especially with soft cheeses like brie or goat cheese.
Storage Secrets: Keeping Cookies Fresh
To maintain their crisp texture, store these shortbread cookies in an airtight container at room temperature. If you’ve baked a large batch, you can freeze the cookies for up to 2 months. Simply place them in a single layer in a freezer-safe container. To enjoy, let them thaw at room temperature for about 10 minutes before serving.
Quick Tip: Time-Saving Hacks
If you’re short on time, skip the rolling and cutting step. Instead, press the dough into a rectangular baking dish, score it into squares before baking, and cut along the lines once it’s slightly cooled. This method still delivers the same buttery, crumbly texture without the extra effort. Plus, it’s perfect for those who prefer a simpler presentation!
Flavor Twists: Recipe Variations
Want to experiment with flavors? Try swapping the rose petals for lavender or the cardamom with cinnamon for a different aromatic twist. For a nutty flavor, add finely chopped pistachios to the dough. These variations can give your shortbread a unique touch while keeping the recipe just as easy and delicious.
Baking Essentials: Equipment Guidance
For these cookies, a stand mixer or hand mixer works well for creaming the butter and sugar, but you can also use a sturdy wooden spoon. A 2-inch (5cm) cookie cutter ensures uniform sizes, but feel free to use any shape you like. Don’t forget a baking sheet lined with parchment paper to prevent sticking and ensure easy cleanup.
Rose and Cardamom Shortbread Cookies
Ingredients
- 2 cups all-purpose flour (10oz/284g)
- 2 tablespoons dried culinary rose petals
- 1 ½ teaspoons ground cardamom
- ½ teaspoon salt
- 1 cup unsalted butter (8oz/225g, softened)
- ¾ cup powdered sugar (3oz/85g)
- 2 teaspoons rosewater
Instructions
- In a mixing bowl, combine flour, rose petals, cardamom, and salt, and set aside.
- With an electric mixer, beat together the butter and sugar until creamy.
- Beat in the rosewater and then gradually mix in the flour mixture.
- Shape the dough into a disc, wrap in cling wrap, and chill for at least two hours and up to two days.
- When ready to bake, preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- On a floured surface, roll out the dough to a ¼ inch (6mm) thickness, cut out circles with a 2-inch (5cm) cookie cutter, and place on your prepared baking sheets. Gather and reroll any scraps.
- With a skewer, prick a few holes in each cookie.
- Bake for about 25 minutes, until the edges of the cookies are just barely starting to color. Let cool in wire racks.
- Enjoy freshly baked with a cup of tea. Store leftover cookies in an airtight container at room temperature for up to 1 week.
