These buttery shortbread cookies, flavored with rose, cardamom, and pistachios, are melt-in-your-mouth delicious. Made with only three primary ingredients, these easy cookies bake in just twenty minutes.
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Shortbread cookies were a household staple in my family growing up due to my father's love for them. I've passed on the love to my children and husband, and in our home, a cup of tea is incomplete without a crispy, tender, buttery cookie to dip in.
Fortunately, they're effortless to make at home, meaning there's often a fresh batch just out of the oven for everyone to indulge in. This particular recipe, infused with cardamom and bits of pistachio and rose petals, is one I especially like to make during the holidays.
For more baking inspiration, check out my nan khatai (Pakistani cardamom shortbread cookies), orange glazed zucchini bread with dates, almond cake (Pakistani bakery style), sweet and salty Chex mix recipe, and easy pound cake recipes.
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Why you'll love this recipe
- Simple ingredients - Classic shortbread is made with just three pantry staples, making this one of those recipes you can put together at the drop of a hat. The add-ins are highly recommended but are optional.
- Taste and texture - If you've never tasted shortbread cookies, you're in for a treat! Buttery, crispy, and tender, the flavor and texture are unbeatable.
- Make ahead recipe - Want to plan ahead? Freeze the dough or the baked cookies and defrost, bake, and serve.
- Great for holiday gifts - Baked goods are always my favorite way to give gifts over the holidays, and these cookies are always at the top of my list.
Ingredient notes
- Flour - I use all-purpose flour for this and most of my other recipes. It's a versatile flour that yields good results for almost anything you plan to bake.
- Butter - I use salted Kerrygold butter for this recipe due to its higher fat content. The result is a very tender crumb and the perfect flavor and texture for the shortbread cookies.
- Sugar - I like to use powdered sugar for these cookies. The cornstarch in this sugar helps the cookies maintain shape as they bake and also helps create that perfect crispy texture.
- Rose petals - I love using dried rose petals in this recipe for their mild fragrance and the pop of color they add to the cookies.
- Pistachios - Use salted pistachios for the shortbread; grind half of them into a powder and chop the other half. The purpose is to have them flavor the entire cookie while making it less tricky to roll out the dough due to the bits of nuts.
- Cardamom - I grind whole cardamom pods instead of cardamom powder for a more robust aroma.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
- Try different flavors - The options are limitless when customizing this recipe. Add your favorite aromatics, like vanilla, citrus, herbs, and whole spices like rosemary or cumin. Experiment with assorted nuts and sprinkles, or make a chocolate variation of the shortbread.
- Change the shape - Try different shapes, such as the traditional rectangle, or holiday designs, like snowflakes for Christmas and hearts for Valentine's Day.
- Sprinkle with sugar - Sprinkle some granulated sugar on top of the cookies just before baking them or when you pull them out of the oven for added texture and flavor.
- Add some icing - Add some icing to customize the cookies for a special occasion or themed party.
How to make the shortbread cookies
- First step - Start with room temperature butter and sugar and cream them using the paddle attachment of a mixer.
- Second step - Add the flour to the mixture gradually and beat until you have a crumbly mixture.
- Third step - Mix the rose petals, pistachios, and cardamom and mix.
- Fourth step - Remove the mixture to a clean bowl and mix in 2 tablespoons of chilled heavy whipping cream, if necessary, to help bind the mixture.
- Fifth step - Shape the dough into a disc, wrap it in plastic wrap, and chill for 15 minutes.
- Sixth step - Roll out the dough into a quarter-inch thick sheet, using two sheets of parchment paper for assistance, and cut into rounds using a 21/4 inch biscuit cutter.
- Seventh step - Place the rounds on a baking sheet lined with parchment paper, leaving at least an inch between each cookie.
- Eighth step - Bake at 325 degrees Fahrenheit for 20 minutes and then cool before serving.
Expert Tips
- Add some cream to help bind the dough - Overworking the dough releases glutens and prevents the cookies from being crispy. If your dough is too crumbly, use two tablespoons of chilled heavy whipping to help form into a ball.
- Chill the dough - Chill the dough in the fridge for 15 minutes before baking. This will prevent the butter from melting too fast, which can result in the cookies spreading out and browning too much.
- Bake at a low Temperature - An oven that is too hot will also make the butter melt too fast and alter the final texture of the shortbread cookies. Authentic shortbread cookies are pale in color and will continue to crisp as they cool.
- Use parchment paper to help roll the dough - Using flour to help roll the cookie dough will dry out the cookies. To make the task easier, place the chilled dough between two sheets of parchment and roll it out.
Recipe FAQS
The critical difference between the three types of cookies is the ratio of fat, sugar, and flour used. Shortbread has the highest fat content of all three, while butter cookies have a softer dough that is often piped. Sugar cookies typically contain more flour than both the other options.
Overworking the dough will lead to a heavy, leaden texture due to gluten formation.
Baked shortbread cookies should be stored in an airtight container at room temperature for 5 days, in the refrigerator for up to 2 weeks, and frozen for up to 3 months.
Other holiday recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Shortbread Cookies (Rose, Pistachio & Cardamom)
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Ingredients
- 2½ cups all-purpose flour
- 1 cup salted butter
- ½ cup powdered sugar
- 2 tablespoon heavy whipping cream (optional)
- ¼ cup pistachios (see notes)
- ¼ cup dried rose petals (see notes)
- 10 pods cardamom (see notes)
Instructions
- Preheat the oven to 325 degrees fahrenheit.
- Cream the butter and sugar together using the mixer paddle attachment. (see notes)
- Add the flour gradually until it is completely incorporated, and you have a crumbly mixture. (see notes)
- Add the pistachios, rose petals, and cardamom and mix. (see notes)
- Add the cream at this point, if necessary, to help bind the dough. (see notes)
- Shape the dough into a disc, wrap it in plastic, and chill for 15 minutes.
- Roll out the dough into a ¼-inch thick sheet.
- Use a 2¼ inch biscuit cutter and cut as many cookies as you can. (see notes)
- Bake for 20 minutes, cool and serve.
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