Rose and Cardamom Shortbread Cookies

Rose and Cardamom Shortbread Cookies are romantic heart cookies infused with floral essence and spice with a drizzle of icing and  sprinkles.
Rose and Cardamom Shortbread Cookies

Rose and Cardamom Shortbread Cookies

By Sue Lau | Palatable Pastime

I cannot  believe February is here. What happened? Last thing I knew I was baking Christmas cookies and when I looked up? Bam. Valentine’s Day. So yet again it is time to fill the cookie jar, and not a moment too soon. Even if time flies, I am perfectly up for nibbling on these with my favorite jasmine flower tea.

I’d got the idea for these a few years back when I saw someone selling shortbread with rose petals in them somewhere. So it has been stewing in my brain for awhile to give this kind of thing a try. The rose petals I use are organic, of course. You don’t want to use anything you dried from florist roses. And definitely not ones  from your yard. But you can find rose petals in many places now, especially where they sell herbal teas.

The cardamom, well- I’ve been on a cardamom kick for a little while now so naturally that went in. You’ll  be seeing more cardamom-centric recipes in the near future. Because I just cannot seem to get enough of it. And funny that- I hated the taste when I was a teenager. But they say it grows on you. It definitely does.

I hope you have a wonderful Valentine’s Day coming up! And don’t forget to peruse the other recipes below that are part of the #FillTheCookieJar blogging group.

Rose and Cardamom Shortbread Cookies

Tomorrow I am  planning to post my recipe for Moroccan Roasted Cauliflower with Sesame, which is a riff on a recipe by Anthony Bourdain in his new cookbook “Appetites”.  His recipe uses tahini and miso. I took a left turn and  tried making it with tahini and harissa.  I would have tried his, but I had some harissa staring me down with a “Come hither and use it or lose it” look. I have yet to have time to get back to his version. But the harissa is wonderful, so I do hope you’ll try it. Until tomorrow-


Rose and Cardamom Shortbread Cookies

Rose and Cardamom Shortbread Cookies

  • Servings: 48
  • Difficulty: moderate
  • Print

Rose and Cardamom Shortbread Cookies

Allow 45 minutes drying time for icing.
48 cookies depends on your cutter size.


  • 1 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 teaspoon  ground cardamom
  • 2 teaspoons  rose extract or rose water
  • 1 teaspoon vanilla paste
  • 5 drops red food coloring
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup organic food grade dried red rose petals,  crushed
  • 2 ounce package red Wilton candy melts
  • 2 ounces Wilton bottled white cooking icing
  • Valentine colored sprinkles
  • parchment paper


  1. Cream butter with  sugar in an electric mixer until smooth; add the cardamom, rose extract, vanilla paste and red food coloring, mixing it in.
  2. Add the flour and salt and form a dough.
  3. Remove the dough from the mixer and work the rose petals into the dough by sprinkling some on the top,  pressing them in,  folding the dough over and adding more, repeating until all are in there, then knead lightly to evenly distribute.
  4. Place half the dough on a sheet of parchment large enough to cover a cookie sheet, and top with another piece of parchment.
  5. Use a rolling pin to roll out the dough between the sheets to about 3/8″ thick. Repeat with another cookie sheet and the remaining dough.
  6. Refrigerate the dough on the cookie sheets for thirty minutes.
  7. Start heating the oven (375°F.) when you put the dough in to chill.
  8. Remove the dough  from the fridge and cut out heart shapes (or whatever shapes- you can even cut squares if you don’t have cookie cutters) and reform remaining dough to cut out a few  more. I  find lifting the cookies with a butter knife lifts them right out and I can put them on the cookie sheet away from the excess  dough.
  9. Once all the cookies are cut and placed, bake for 12-14 minutes or until the edges just barely begin to brown.
  10. Remove cookies from the oven and  slide the parchment on a wire rack to cool.
  11. Once the cookies are completely cool, push them close together on the parchment (this reduces wasted drizzle between cookies); heat the drizzles thirty seconds at a time until  melted, then drizzle over cookies. Sprinkle cookie decor on the cookies while the icing is still wet.
  12. Allow cookies to rest undisturbed for at least 45 minutes to allow the icing to set and dry.

From the kitchen of

Rose and Cardamom Shortbread Cookies

Fill the Cookie Jar

Happy Valentine’s Day!

The #FilltheCookieJar blogging group is sharing recipes for Valentine’s Day!

Click the  blue froggie to see the cookies entered in #FillTheCookieJar

12 responses

  1. What an interesting cookie! I have cooked with lavender but never rose petals. Now you have me intrigued and I will have to try them. I love the combination of flavors you have in the dough. My Mother used to cook with cardamom and so it is a flavor I enjoy. Thanks for being a part of the Fill The Cookie Jar group. I enjoy seeing what you bring to the group every month.

  2. I have used rosewater n my baking and I have sugared rose petals for garnishing desserts but I have never tried drying and crushing them to put into my baked goods. Sounds wonderful.

  3. Your cookies are so festive and pretty. Never thought to use dried rose petals, but it’s a terrific ingredient to add to a Valentine’s Day cookie.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.