Cardamom Semolina Shortbread Cookies

Cardamom is the vanilla of Indian. We use it in pretty much any sweet dish ranging from rice pudding to nut fudge to masala chai. I love the flavor so much, I chew on cardamom pods in place of mints.

Cardamom Semolina Shortbread Cookies by

I have a method. I pop a whole pod into my mouth and enjoy the flavor and texture of the skin for a while. Then, I put a small crack in the pod and start to pull out the seeds one at a time. They are the prize! I love the spicy, minty, intense flavor that you get when chomping down on one of the little black seeds.

Last weekend, while trying to think of what to bake for a friend’s birthday, I had a craving for a cardamom. I found what sounded like the perfect recipe online.

As soon as I saw that the recipe had semolina in it, I was hooked. The semolina was the deciding factor. Semolina, or rava as we call it in Gujarati, is an incredibly versatile ingredient that has a delicious toothy texture and a flavor that is great in both sweet and savory foods.

All the ingredients sounded amazing on their own and I knew they would be perfect together.

Cardamom Semolina Shortbread Cookies by
Cardamom Semolina Shortbread Cookies

Cardamom Semolina Shortbread Cookies

The bit of semolina with the herbal warmth of cardamom
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Indian
Keyword: cardamom, semolina
Servings: 48
Calories: 65kcal


  • 1 ½ cup + 2 tbsp All-purpose flour
  • ¼ cup + 2 tbsp Semolina
  • 1 ½ tsp ground cardamom
  • 2 sticks Butter softened
  • ¾ cups + 2 tbsp Sugar
  • tsp Salt
  • 1 Egg yolk
  • 1 tsp Amaretto


  • Whisk together flour, semolina and 1 1/4 tsp cardamom in a medium bowl.
  • In a large bowl, beat the butter, 1/2 cup + 2 tbsp sugar, and salt until it’s light and fluffy.
  • Beat in the egg yolk, mix well.
  • Use a spatula (or your hands) to fold in the flour until it’s just mixed. Add the Amaretto and mix.
  • Divide the dough in half.
  • Roll each dough half into a sheet of wax paper and form into a log. Twist up the edges and refrigerate.
  • Chill until the dough is firm and can be sliced easily. About 1 hour. (Can also be frozen for about 30 minutes.)
  • Preheat oven to 350 degrees. Mix the remaining sugar and cardamom and spread out onto a plate.
  • Slice the dough logs into 1/4 inch pieces.
  • Dip the top side of each cookie into the sugar mixture, and place on a baking sheet.
  • Bake 12-15 minutes.


Makes about 4 dozen cookies.


Serving: 1cookie | Calories: 65kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 40mg | Potassium: 8mg | Fiber: 1g | Sugar: 3g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Tried this recipe?Let us know how it was!

This recipe is adapted from a Food Network Recipe.  I halved the recipe because I didn’t need to make 8 dozen cookies.

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