Introduction

These Cardamom Shortbread Cookies with Orange Glaze offer a delightful blend of warm spices and bright citrus. Perfectly buttery and crumbly, they are elevated by a sweet, tangy glaze that’s sure to impress. A charming treat for any occasion.

The image shows a white round plate with three square cookies placed in a neat row. Each cookie has a smooth white icing layer on top, decorated with small orange zest pieces scattered mainly on the upper side. The cookies have a soft golden-brown edge visible beneath the icing. To the right of the plate, there is a white tall cup filled with light brown frothy coffee. In the background, a white rectangular plate holds more iced cookies stacked loosely, and two orange halves sit on the white marbled surface near the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226 grams) salted butter, softened
½ cup (60 grams) powdered (confectioners) sugar
1 teaspoon (2 grams) freshly ground cardamom
1 ¾ cups (228 grams) all-purpose flour
1 cup (120 grams) powdered (confectioners) sugar (for glaze)
1 tablespoon (15 ml) orange juice
1 tablespoon (15 ml) milk
Orange zest, to decorate (optional)

Instructions

Step 1: If using fresh cardamom pods, grind them into a fine powder.
Step 2: Beat the softened butter and ½ cup powdered sugar on low speed until combined. Increase to medium speed and continue beating until the mixture is creamy, about 30 seconds. Scrape down the sides of the bowl.
Step 3: Add the ground cardamom and all-purpose flour. Mix on low speed until the dough forms medium-sized chunks and no flour streaks remain. Avoid overmixing.
Step 4: Press the dough together using a spatula or your hands. Turn it onto a sheet of plastic wrap, shape into a disk, wrap tightly, and refrigerate for 30 minutes.
Step 5: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
Step 6: Remove the dough from the refrigerator and unwrap. Place the dough between two sheets of parchment paper and roll it out to ½-inch thickness. Cut into shapes using cookie cutters.
Step 7: Arrange the cut cookies on a parchment-lined plate and freeze for 10-15 minutes to firm up.
Step 8: Transfer the chilled cookies onto the prepared baking sheet. Bake for 20-22 minutes, until very lightly golden.
Step 9: Remove from oven and let the cookies cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.
Step 10: To make the glaze, whisk together 1 cup powdered sugar, orange juice, and milk until smooth.
Step 11: Dip the top side of each cooled cookie into the glaze, then turn top-side up. Optionally, sprinkle with orange zest. Place on a plate or cooling rack until the glaze sets.

Tips & Variations

Use freshly ground cardamom for the best flavor, or substitute with ½ teaspoon ground cardamom if needed.
For a lighter glaze, adjust the orange juice and milk quantities to achieve your desired consistency.
Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice variation.
Use lemon juice and zest instead of orange for a different citrus twist.

Storage

Store the shortbread cookies in an airtight container at room temperature for up to one week. If glazed, keep them refrigerated to maintain the glaze’s freshness and consume within 3 days. Reheat briefly in a warm oven if you prefer them softer, but they are best enjoyed fresh or at room temperature.

How to Serve

Three square cookies are placed on a white marbled surface with a thin layer of smooth, white icing covering the top of each cookie. Each cookie has small bright orange zest pieces sprinkled over the icing, adding a pop of color. The edges of the cookies are slightly scalloped, revealing a golden-brown baked base beneath the icing. To the left, there is a halved orange with vivid, juicy orange segments visible. Scattered around the cookies and orange are whole cardamom pods and some loose orange zest pieces. The scene is bright and clean, highlighting the contrast between the white icing, golden cookies, and orange decor. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavors.

How do I keep the cookies from spreading during baking?

Chilling the dough disc and then freezing the cut cookies before baking helps maintain their shape and prevents spreading.