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Pistacio Cardamom Shortbread Cookies | Bake to the roots

Pistachio Cardamom Shortbread Cookies

  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 14
  • Total Time: 120
  • Yield: 32 1x


Delicious little shortbread cookies with pistachios and a good amount of cardamom.


  • 1/2 cup (120g) butter, at room temperature
  • 1/2 cup (100g) brown sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. milk
  • 2 cups (260g) all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. ground cardamom
  • 1/2 cup (60g) pistachios, chopped finely


  1. Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the vanilla extract and milk and mix in. Mix the flour with salt, cardamom, and half of the chopped pistachios and add to the bowl. Mix until the dough comes together, form into a ball, wrap in plastic wrap and place in the fridge for about 1 hour.
  2. Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface (not too thin) and cut out cookies with a diameter of about 2 inches (5cm). Press the cookies into the remaining chopped pistachios, so some of them stick to the cookies and place on a baking sheet lined with baking parchment. Bake for 12-14 minutes until lightly browned. Take out of the oven and let cool down on a wire rack. Repeat with the remaining dough.


  • Enjoy baking!