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Tender Vanilla Cardamom Shortbread Cookies

vanilla cardamom shortbread cookies - featured image
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These tender shortbread cookies combine warm vanilla and fragrant cardamom for a melt-in-your-mouth treat that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon pure vanilla extract or 1 tablespoon vanilla bean paste
  • 1 teaspoon freshly ground cardamom
  • 2 1/2 cups (315g) all-purpose flour, sifted
  • 1/2 teaspoon salt
  • Optional: 1-2 tablespoons cornstarch or rice flour for extra tenderness
  • Optional substitutions: almond flour for gluten-free, firm coconut oil or vegan butter for dairy-free

Instructions

  1. Take the unsalted butter out of the fridge at least 30 minutes before baking to soften to room temperature. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, beat 1 cup (227g) softened unsalted butter with 3/4 cup (150g) granulated sugar using a mixer until light and fluffy, about 3 to 5 minutes.
  3. Mix in 1 teaspoon pure vanilla extract or 1 tablespoon vanilla bean paste, then add 1 teaspoon freshly ground cardamom. Stir well to combine.
  4. In a separate bowl, sift together 2 1/2 cups (315g) all-purpose flour and 1/2 teaspoon salt.
  5. Gradually add the flour mixture to the butter mixture, about half a cup at a time, mixing gently on low speed or folding by hand until dough comes together but remains soft and pliable. If too stiff, add a tablespoon of milk or cream.
  6. Turn dough onto a lightly floured surface and pat into a 3/4-inch thick rectangle. Slice into rectangles or use cookie cutters for shapes.
  7. Transfer cookies to the prepared baking sheet and bake for 18 to 22 minutes, until edges are just starting to turn golden.
  8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use softened butter for best creaming results. Freshly ground cardamom provides superior flavor. Chill dough if too soft to prevent spreading. Avoid overbaking to keep cookies tender. Store in airtight container at room temperature for up to one week or freeze for up to 3 months. Let cookies rest for a day to deepen flavor.

Nutrition

Keywords: shortbread cookies, vanilla cardamom cookies, easy cookies, homemade cookies, holiday cookies, tender cookies

Find it online: https://leilameals.com/tender-vanilla-cardamom-shortbread-cookies-recipe-easy-homemade-perfect-cookies/