Cardamom Shortbread Cookies with Orange Glaze Recipe

If you’re craving a cookie that’s buttery, subtly spiced, and brightened with a tangy finish, you’re in for a treat with this Cardamom Shortbread Cookies with Orange Glaze Recipe. Trust me, these cookies quickly became my go-to when I wanted something fancy yet simple, and I can’t wait to share every step and tip so you nail them perfectly!

this …

Ingredients & Why They Work

Every ingredient in this Cardamom Shortbread Cookies with Orange Glaze Recipe is here for a reason. High-quality butter gives that rich, tender crumb, while cardamom adds a unique floral and citrus note. The glaze, made with fresh orange juice and zest, lifts the whole cookie to a new level. Here’s why I choose each ingredient carefully:

• Salted Butter: I use salted butter here because it adds just the right balance of saltiness, which enhances the cookie’s sweetness and amplifies the spices.
• Powdered Sugar: This dissolves quickly into the butter for a silky texture in both the cookie dough and the glaze.
• Ground Cardamom: It gives the shortbread its signature aromatic warmth—freshly ground if you can manage it, trust me, it’s worth it.
• All-Purpose Flour: The base to keep your shortbread tender but sturdy enough to hold its shape.
• Orange Juice: Fresh is best here; it brightens the glaze with natural tartness and citrus flavor.
• Milk: Just a little to loosen the glaze for easy dipping.
• Orange Zest: A final garnish to look pretty and invite extra citrus aroma when you bite in.

Tweak to Your Taste

I love how forgiving this Cardamom Shortbread Cookies with Orange Glaze Recipe can be. Feel free to make it your own by swapping or adding flavors. I often switch up the spices depending on my mood or the season—cardamom is the star but it plays well with others!

• Variation: Adding a pinch of cinnamon alongside cardamom gives a cozy twist I started experimenting with during winter holidays.
• Dietary swap: If you prefer unsalted butter, just add a tiny pinch of extra salt to compensate.
• Glaze alternatives: You can swap orange juice for lemon or even a splash of vanilla to change up the glaze flavor.

Step-by-Step: How I Make Cardamom Shortbread Cookies with Orange Glaze Recipe

Step 1: Creaming the Butter and Sugar

This first step is where you set the stage for tender cookies. I start by beating softened salted butter and powdered sugar on low until the sugar is absorbed, then speed up until it’s light and fluffy—about 30 seconds. Make sure the butter is really soft but not melting; this helps it cream properly. Don’t rush this – it gives the cookies their delicate texture.

Step 2: Mixing in Flour and Cardamom

Add your flour and ground cardamom next, mixing on low speed just until the dough holds together in chunks and there are no streaks of flour. Overmixing here makes the shortbread tough, so keep an eye on texture. I usually stop mixing as soon as the dough comes together—it might look crumbly, but that’s perfect.

Step 3: Chilling and Rolling the Dough

I press the dough into a disk with a spatula, wrap it in plastic wrap, and refrigerate for 30 minutes. This chill time firms up the dough, making it easier to roll out without sticking. When you’re ready, roll it between two sheets of parchment to about ½-inch thickness—too thin and they’ll be brittle, too thick and the glaze will overpower the bite.

Step 4: Freezing and Baking

After cutting cookie shapes, I freeze them for 10-15 minutes. This helps the cookies hold their shape during baking and avoid spreading too much. Bake at 325°F for about 20–22 minutes until they’re just starting to turn golden on the edges. Patience here is key—overbaking takes away the melt-in-your-mouth quality.

Step 5: Mixing and Applying the Orange Glaze

Once the cookies are completely cooled (hot cookies plus glaze equal a mess!), stir together powdered sugar, orange juice, and milk until smooth. Dip the cookie tops in the glaze, then turn them right side up and sprinkle with fresh orange zest for pop and a gorgeous finish. Set aside until the glaze is firmly set—about 30 minutes.

How to Serve Cardamom Shortbread Cookies with Orange Glaze Recipe

Garnishes

I’m a sucker for fresh orange zest sprinkled on top for that burst of color and aroma. Sometimes I add a tiny pinch of edible gold dust for special occasions—it feels elegant and impresses guests without adding fuss.

Side Dishes

These cookies pair perfectly with a hot cup of tea or fresh brewed coffee—both balance the citrus and spice. For a festive touch, I sometimes serve them alongside a bowl of mixed nuts or dried fruits for extra texture and flavor contrast.

Creative Ways to Present

For holidays, I’ve arranged these cookies on a large wooden board with sprigs of fresh rosemary and dried orange slices—it makes for a stunning, rustic presentation. Wrapped in clear cellophane tied with orange ribbon, they also make perfect little gifts straight from your kitchen.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to a week. If the glaze gets a bit soft, popping the container in the fridge helps firm it up again, but I always take them out 15 minutes before serving to soften slightly.

Freezing

The dough freezes beautifully—wrap it tightly in plastic wrap and freeze for up to 3 months. You can roll and cut cookies straight from the freezer (just add a few extra minutes to baking). If you freeze baked cookies, separate layers with parchment paper to avoid sticking and freeze in an airtight container.

Reheating

For baked cookies, a quick 3-5 minute warm-up in a 300°F oven refreshes their texture wonderfully. Avoid microwaving, as it softens the shortbread too much and melts the glaze.

FAQs

Final Thoughts

These Cardamom Shortbread Cookies with Orange Glaze Recipe have earned a special spot in my baking rotation. They’re elegant enough for celebrations but simple enough for everyday indulgence. The way cardamom and orange dance together reminds me of cozy afternoons spent with a cup of tea and good company, and I hope you’ll feel the same joy when you bake and share them. Bake a batch—you’ll be so glad you did!

Print