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Cardamom Shortbread Cookies with Orange Glaze Recipe

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4.5 from 78 reviews

These Cardamom Shortbread Cookies with Orange Glaze combine the warm, aromatic flavor of freshly ground cardamom with a buttery, tender shortbread base, topped with a sweet and tangy orange glaze. Perfect for a festive treat or an elegant tea-time snack, these cookies offer a delightful balance between spice and citrus.

Ingredients

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Cardamom Shortbread

  • 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

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

  1. Prepare the cardamom: If using fresh cardamom pods, grind them into a fine powder to maximize flavor.
  2. Cream the 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 until the mixture is creamy, approximately 30 seconds. Scrape the sides of the bowl to ensure even mixing.
  3. Mix the dough: Add the all-purpose flour and ground cardamom to the creamed butter mixture. Mix on low speed until the dough comes together in medium-sized chunks and there are no visible streaks of flour. Be careful not to overmix to maintain the shortbread’s tender texture.
  4. Shape and chill the dough: Press the dough into a cohesive mass using a spatula or your hands. Transfer it onto a sheet of plastic wrap and shape it into a disk. Wrap tightly and refrigerate for 30 minutes to firm up the dough.
  5. Preheat the oven and prepare baking sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  6. Roll and cut the cookies: Remove the dough from the refrigerator, unwrap it, and place it between two sheets of parchment paper. Roll the dough evenly to about ½-inch thickness. Use cookie cutters to cut out desired shapes. Place the shaped cookies on a parchment-lined plate and freeze for 10-15 minutes to help them hold their shape while baking.
  7. Bake the cookies: Transfer the cookies from the freezer onto the prepared baking sheet. Bake for 20-22 minutes or until the edges are very lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
  8. Make the orange glaze: In a bowl, whisk together powdered sugar, orange juice, and milk until smooth and well combined.
  9. Glaze the cookies: Once the cookies are completely cooled, dip the top side of each cookie into the orange glaze, then lift and turn cookies upright. Optionally, sprinkle with orange zest for decoration. Set the glazed cookies on a plate or cooling rack until the glaze has fully set.

Notes

  • Using fresh cardamom pods yields a more vibrant flavor, but pre-ground cardamom can be used in a pinch.
  • Chilling and freezing the dough helps maintain cookie shape and texture during baking.
  • Make sure cookies are completely cooled before glazing to prevent glaze from melting or sliding off.
  • For a dairy-free version, substitute the milk in the glaze with almond or oat milk.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: cardamom shortbread, orange glaze cookies, holiday cookies, spiced cookies, shortbread recipe

Find it online: https://hannahdelgado.com/cardamom-shortbread-cookies-with-orange-glaze-recipe/