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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!
Try These Recipes!
Rose And Cardamom Shortbread Cookies Recipe
Ingredients
- 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
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.
This is a very interesting variation to the traditional Shortbread! Being Indian, I’m kicked about using the cardamom flavor in my favorite cookie! Will try this very soon! In the past, I’ve tried cookies with roasted cumin seeds too (reducing the sugar proportion) and adding just a little bit of salt. It had tasted so good!
Loved this twist to the classic shortbread. The flavors are subtle, but perfect. I had to add a teaspoon more of rose water, since it was homemade, which made the dough really soft, so I piped the cookies into rosettes and baked them after keeping them in the fridge for about half an hour. My hubby( who generally doesn’t like cookies) had the first one and he loved it, and so did my kids. And the best part is, all your recipes are so easy to do. Thanks so much Gemma, and your wonderful team, and always looking forward to… Read more »
The dough came out very powdery and did not bind. Any idea what went wrong and how to fix it?
Can I use a cookie stamp on these and they retain their distinctive shape while baking?
I made this fragrant shortbread and it turned out awsume thank you for this masterpiece recipe:)
Hi Gemma. Wierd question, how do you make rose water? Love your website. Happy baking!
Hi Gemma, Your recipes are just AWESOME. This Rose and cardamom cookies were out of this world. I sent a pic of it to my brother and his reaction was “Where do you get this inspiration from?” I immediately sent him your recipe. Your instant pancake mix is a lifesaver, when it comes to quick breakfast fixes. Keep posting and keep inspiring me. Thank you ????.
Hi Gemma. You have mentioned to keep the dough in the fridge for, two hours and two days …a bit confused about that. Can you please clarify
Hi Gemma thanks for sharing this wonderful recipe .I have a question what kind the culinary dried Roses that I should buy and do you have a specific brand ?thanks
Hi Dear!
Made it today,and it smells and tastes just wow????❤
Have also shared one pic????
Love
Shamima