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Cardamom Shortbread Cookies with Bright Orange Glaze Recipe

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4.2 from 58 reviews

Delight in these tender, buttery Cardamom Shortbread Cookies accented with the warm, exotic spice of freshly ground cardamom. Finished with a bright and tangy orange glaze, these cookies offer a perfect balance of rich sweetness with a citrusy kick.

  • Total Time: 1 hour 45 minutes
  • Yield: Approximately 24 medium-sized cookies

Ingredients

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 ensure the spice is evenly distributed in the dough.
  2. Cream Butter and Sugar: Beat the softened butter and powdered sugar on low speed until the sugar is incorporated. Increase to medium speed and continue beating for about 30 seconds until the mixture is creamy. Scrape sides as needed to ensure even mixing.
  3. Add Flour and Cardamom: Mix in the all-purpose flour and ground cardamom on low speed until the dough forms medium-sized chunks and no flour streaks remain. Be careful not to overmix to maintain a tender texture.
  4. Shape and Chill Dough: Press the dough together using a spatula or your hands, then transfer onto a sheet of plastic wrap. Shape the dough into a disk using the plastic wrap, wrap tightly, and refrigerate for 30 minutes to firm up.
  5. Preheat Oven and Roll Dough: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper. Remove the dough from the refrigerator, unwrap it, and roll it out to ½-inch thickness between two sheets of parchment paper.
  6. Cut and Chill Cookies: Use cookie cutters to cut out shapes and place the cookies onto a parchment-lined plate. Freeze the cut cookies for 10-15 minutes to help maintain their shape during baking.
  7. Bake Cookies: Transfer the chilled cookies onto the prepared baking sheet and bake for 20-22 minutes, or until they are very lightly golden around the edges. Allow to cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.
  8. Make the Orange Glaze: Combine the powdered sugar, orange juice, and milk in a bowl and mix until smooth and well incorporated.
  9. Glaze the Cookies: Once the cookies have cooled completely, dip the top side of each cookie into the orange glaze. Remove and place top side up on a plate or cooling rack. If desired, sprinkle with orange zest for added aroma and decoration. Allow the glaze to set before serving.

Notes

  • Store shortbread cookies in an airtight container at room temperature for up to 7 days.
  • Refrigerate cookies for up to 10 days to prolong freshness.
  • For long-term storage, freeze cookies for up to 4 months, ensuring they are well wrapped to prevent freezer burn.
  • Grinding fresh cardamom pods will provide a more intense and fresh flavor compared to pre-ground cardamom.
  • Freezing the cut dough before baking helps to preserve the cookie shapes, preventing spreading during the bake.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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