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Hi Bold Bakers!
Homemade rose and cardamom shortbread cookies are the perfect afternoon pick-me-up, with a nice cup of tea. They’re incredibly buttery, crumbly, and just the right amount of subtle sweetness.
The texture of this shortbread is very fine and will melt away in your mouth, and the flavor combinations make this cookie feel so fancy, even though they’re super simple and quick to make!
These rose and cardamom shortbread cookies are made with rose water, so even if you can’t find edible rose petals to include, you can still make these cookies. The rose water gives the cookies their lovely floral notes, while the warm cardamom’s complex flavors, which are somewhat sweet, somewhat spicy, and as unique as it is delicious.
What Are Rose And Cardamom Shortbread Cookies?
These shortbreads are a wonderful melt-in-your-mouth cookie with lovely floral notes from the inclusion of rose water, edible rose petals, and cardamom. They’re slightly sweet and light enough that you don’t feel bad having more than one alongside a cup of tea.
They come out beautifully and look very sophisticated, but you’ll be surprised at just how easy they are to make!
What You Need To Make Rose And Cardamom Shortbread Cookies
- Measuring cups and spoons
- Mixing bowls
- Electric mixer
- Cling wrap
- Two baking sheets
- Parchment paper
- 2-inch (5cm) cookie cutter
How To Make Rose And Cardamom Shortbread Cookies
These beautiful shortbread cookies come together so quickly and are sure to impress anyone who happens to stop by at tea time! Here is how you make rose and cardamom shortbread cookies (get the full printable recipe down below):
- Combine the flour, rose petals, cardamom, and salt in a mixing bowl and set aside.
- Using an electric mixer, beat the butter and sugar together until they are creamy.
- Beat the rose water into the butter and sugar mixture and then gradually mix in the flour mixture.
- Shape the dough into a disc and wrap it in cling wrap. Let it chill in the refrigerator for at least two hours and up to two days.
- When you are ready to bake, preheat your oven to 300°F (150°C) and line your baking sheets with parchment paper
- On a floured surface, roll the dough out to a ¼ inch (6mm) thickness and, using a 2-inch (5cm) cookie cutter, cut out circles and place them on your prepared baking sheets. Gather and reroll any scraps.
- Using a skewer or fork, prick a few holes in each cookie.
- Bake for about 25 minutes until the edges of the cookies are just barely starting to color. Allow cookies to cool on wire racks.
Gemma’s Pro Chef Tips For Making Rose And Cardamom Shortbread
- Be sure you are using unsalted butter for this recipe. If you are using salted butter, reduce the amount of salt in the recipe to ¼ teaspoon.
- Most of the rose flavor comes from the rose water, so if you can’t find dried, edible rose petals, you can still make these cookies!
- You can make these into slice and bake cookies. Roll the dough into a 2-inch (5cm) thick log and refrigerate until very firm. When you are ready to bake, slice the log into 1/4-inch (6mm) thick slices and bake accordingly.
- If you don’t have powdered sugar, you can easily make homemade powdered sugar!
- These cookies are subtly sweet, but adding more sugar to the dough can cause the cookie to lose its lovely, crumbly texture. If you would like a sweeter cookie, sprinkle a little granulated sugar on top of the cookies just before baking.
How Do I Store Rose And Cardamom Shortbread Cookies?
You can store any leftover cookies in an airtight container at room temperature for up to 1 week.
Get More Cookies!
- Chocolate Shortbread Cookies
- Cranberry Orange Shortbread Cookies
- Butter Pecan Shortbread Cookies
- 3 Ingredient Peanut Butter Cookies
- Gemma’s Best Ever Sugar Cookies
- Gemma’s Best Ever Oatmeal Cookies
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Rose And Cardamom Shortbread Cookies Recipe
- 2 cups (10oz/284g) all-purpose flour
- 2 tablespoons dried culinary rose petals
- 1 ½ teaspoons ground cardamom
- ½ teaspoon salt
- 1 cup (8oz/225g) unsalted butter (softened)
- ¾ cup (3oz/85g) powdered sugar
- 2 teaspoons rosewater
- 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.