Cardamom Shortbread Cookies

Prep Time
15 min
Cook Time
30 min
Other Time
2 hr
Tools Required
Hand mixer or stand mixer

Ben adds spices to jazz up an easy shortbread recipe and serves the yummy cookies with ice cream.

Cookie, Dessert, Food gifts
Special Fork
Ben Mims
  • 1 cup sugar
  • 1/2 pound (two sticks) plus 2 tablespoons unsalted butter, softened
  • 1 1/2 teaspoons ground cardamom
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 3 cups flour
  • 1 egg, mixed with 1 tablespoon water, for egg wash
  • Fleur de sel, to taste
  • Sea salt, to taste
  1. Combine the sugar, butter, cardamom, ginger and salt in a large bowl, and using a handheld mixer, beat on medium-high speed until smooth and fluffy, about 5 minutes. Stir in the flour and beat on low speed until just combined. Transfer to a parchment paper-lined 8” x 8” baking pan, and press evenly into the bottom to create an even, thick layer.
  2. Heat oven to 350° F. Using a pastry brush, brush the egg wash evenly over the surface of the cookie dough and then sprinkle with fleur de sel. Bake until golden brown and crisp, about 25 to 30 minutes. Let cool completely in pan, and then use parchment paper to lift out cookies; cut into 2-inch triangles or whatever shape you like.

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