Description
These Cardamom Shortbread Cookies with Orange Glaze combine the warm, fragrant spice of cardamom in buttery shortbread cookies with a sweet and zesty orange glaze. Perfectly crisp and delicately flavored, these cookies are an elegant treat for any occasion.
Ingredients
Scale
Cardamom Shortbread
- 1 cup (226 grams) salted butter softened
- ½ cup (60 grams) powdered (confectioners) sugar
- 1 teaspoon (2 grams) ground cardamom
- 1 ¾ cups (228 grams) all-purpose flour
Orange Glaze
- 1 cup (120 grams) powdered (confectioners) sugar
- 1 tablespoon (15 ml) orange juice
- 1 tablespoon (15 ml) milk
- Orange zest, to decorate (optional)
Instructions
- Prepare Cardamom: If using fresh cardamom pods, grind them into a fine powder to release the flavor.
- Cream Butter and Sugar: Beat the softened butter and powdered sugar on low speed until the sugar is incorporated, then increase to medium speed and continue beating for about 30 seconds until the mixture is creamy. Scrape down the sides as needed.
- Add Dry Ingredients: Add the ground cardamom and all-purpose flour to the creamed butter mixture. Mix on low speed until the dough comes together in medium-sized chunks and no flour streaks remain, taking care not to overmix.
- Shape Dough: Press the dough together using a spatula or your hands, transfer onto a sheet of plastic wrap, shape into a disk using the wrap, then wrap tightly and refrigerate for 30 minutes.
- Preheat Oven and Roll Dough: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. Remove dough from refrigerator, unwrap and place between two sheets of parchment paper. Roll out to ½-inch thickness.
- Cut Cookies and Freeze: Cut the dough with cookie cutters, transfer the cookies onto a parchment-lined plate, and place them in the freezer for 10 to 15 minutes to firm up.
- Bake Cookies: Transfer the chilled cookies onto the prepared baking sheet and bake for 22 minutes or until they are very lightly golden. Let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
- Make Orange Glaze: In a bowl, mix powdered sugar, orange juice, and milk until smooth and well combined.
- Glaze Cookies: Dip the cooled cookies top side-down into the glaze, remove, then place top-side up. Optionally sprinkle with orange zest for decoration. Let the glaze set on a plate or cooling rack before serving.
Notes
- For a stronger cardamom flavor, lightly toast the whole pods before grinding.
- Use cold butter for easier shaping if the dough feels too soft.
- Orange zest adds a fresh aroma and enhances the glaze, but it can be omitted if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 25 mg
