If you love melt‑in‑your‑mouth cookies with a touch of warm spice, these Cashew‑Cardamom Shortbread Cookies are a must‑try.
They combine buttery shortbread with finely ground cashews and a hint of aromatic cardamom for a treat that’s both elegant and irresistible.
This recipe became a favorite in our home because it’s simple to make yet feels special enough for holidays, tea parties, or gifting.
The cashews add a rich, nutty flavor, while the cardamom brings a subtle floral note that pairs perfectly with the buttery base.
Why You’ll Love This Recipe
These Cashew‑Cardamom Shortbread Cookies are crumbly, buttery, and full of flavor. The ground cashews add a delicate nuttiness that enhances the shortbread, while the cardamom provides warmth and aroma without overpowering the cookie.
They’re also easy to make ahead and freeze beautifully. You can shape them into rounds, bars, or cut‑out cookies, making them as fancy or simple as you like.
What You’ll Need
- 1 ¾ cups all‑purpose flour
- ½ cup finely ground cashews (use a food processor)
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Pro Tips
- Use finely ground cashews—too coarse, and the cookies won’t hold together as well.
- Do not overmix—shortbread dough should be just combined to keep it tender.
- Chill before baking to help the cookies keep their shape.
- Dust with powdered sugar after cooling for a bakery‑style finish.
- Toast cashews lightly before grinding for extra depth of flavor.
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Food processor (for grinding cashews)
- Baking sheet lined with parchment paper
Substitutions and Variations
- Gluten‑free: Use a 1:1 gluten‑free flour blend.
- Vegan: Use plant‑based butter.
- Extra crunch: Press a whole cashew into the center of each cookie before baking.
- Fancier version: Dip half the cookie in melted white or dark chocolate.
Make‑Ahead Tips
- Dough can be made up to 3 days ahead and stored in the fridge.
- Shape dough into logs, wrap, and freeze for up to 2 months—slice and bake when needed.
- Baked cookies can also be frozen for up to 2 months in an airtight container.
How to Make Cashew‑Cardamom Shortbread Cookies
1. Prepare Dry Ingredients
In a bowl, whisk together flour, ground cashews, cardamom, and salt.
2. Cream Butter and Sugar
In a large mixing bowl, beat butter and powdered sugar until light and creamy. Mix in vanilla extract.
3. Combine Ingredients
Gradually add dry ingredients to the butter mixture, mixing until just combined.
4. Shape and Chill
Shape dough into a log or press into a lined baking pan. Chill for at least 30 minutes to firm up.
5. Bake
Preheat oven to 325°F (160°C). Slice dough or cut into shapes and arrange on a parchment‑lined baking sheet. Bake for 12–15 minutes, or until edges are lightly golden.
6. Cool and Garnish
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Leftovers and Storage
Store cookies in an airtight container at room temperature for up to 1 week.
For longer storage, freeze baked cookies for up to 2 months.
Nutrition & Benefits
Cashews add healthy fats, plant‑based protein, and a rich nutty flavor, while cardamom provides antioxidants and a fragrant aroma.
Together, they create a cookie that feels indulgent yet refined.
FAQ
1. Can I use store-bought ground cashews?
Yes, but freshly ground cashews from a food processor will give a fresher flavor. Just make sure they’re finely ground so the dough holds together well.
2. Can I substitute another nut for cashews?
Absolutely. Almonds, pistachios, or hazelnuts work well. Each will give the shortbread a unique flavor.
3. Can I make the dough ahead of time?
Yes. Shape the dough into logs, wrap tightly, and refrigerate for up to 3 days or freeze for up to 2 months. Slice and bake when ready.
4. How should I store the baked cookies?
Keep them in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
5. Can I add a glaze or chocolate coating?
Yes. A drizzle of white or dark chocolate, or even a light vanilla glaze, pairs beautifully with the cashew and cardamom flavors.
Buttery, Nutty, and Perfectly Spiced
These Cashew‑Cardamom Shortbread Cookies are a buttery, crumbly delight with just the right balance of nutty richness and warm spice.
They’re simple to make, perfect for gifting, and pair beautifully with tea or coffee.