Cardamom Shortbread Cookies with Orange Glaze Recipe
These Cardamom Shortbread Cookies with Orange Glaze offer a delicate balance of fragrant cardamom-spiced buttery shortbread complemented by a sweet, citrusy orange glaze. Perfectly crisp and tender, this delightful treat is ideal for holiday celebrations or an indulgent afternoon snack.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 45 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Shortbread
- 1 cup salted butter, softened
- 1/2 cup powdered (confectioners) sugar
- 1 teaspoon freshly ground cardamom
- 1 3/4 cups all-purpose flour
Orange Glaze
- 1 cup powdered (confectioners) sugar
- 1 tablespoon orange juice
- 1 tablespoon milk
- Orange zest, to decorate (optional)
Instructions
- Prepare the Cardamom: If using fresh cardamom pods, grind them into a fine powder to maximize flavor.
- Cream Butter and Sugar: Beat the softened butter and 1/2 cup powdered sugar on low speed until incorporated, then increase to medium speed and beat for about 30 seconds until creamy. Scrape down the sides as needed.
- Form the Dough: Add the all-purpose flour and ground cardamom to the butter mixture. Mix on low speed until the dough comes together in medium-sized chunks with no visible flour streaks. Avoid overmixing to keep the texture tender.
- Chill the Dough: Press the dough into a compact form using a spatula or your hands. Transfer onto plastic wrap and shape into a disk. Wrap tightly and refrigerate for 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Roll and Cut Cookies: Remove the dough from the refrigerator and unwrap it. Place it between two sheets of parchment paper and roll it out to about 1/2-inch thickness. Use cookie cutters to cut out shapes. Place the cookies on a parchment-lined plate and freeze them for 10-15 minutes to ensure they hold their shape during baking.
- Bake Cookies: Transfer the chilled cookies onto the prepared baking sheet. Bake for 20-22 minutes or until they turn very lightly golden around the edges. Let them cool for 5 minutes in the pan before transferring to a cooling rack to cool completely.
- Make the Orange Glaze: In a bowl, mix together 1 cup powdered sugar, orange juice, and milk until the mixture is smooth and free of lumps.
- Glaze the Cookies: Dip the cooled cookies top side-down into the glaze, then remove and place them top-side up on a plate or cooling rack. If desired, sprinkle with fresh orange zest. Allow the glaze to set before serving.
Notes
- For the best flavor, freshly grind your cardamom pods rather than using pre-ground.
- Freezing the cut dough before baking helps the cookies maintain their shape and results in a crisper texture.
- You can substitute salted butter with unsalted butter and add a pinch of salt if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- Glaze may harden and crack if stored in very humid conditions; for softer glaze, adjust the milk amount slightly.
- Orange zest adds a bright, fresh flavor and an attractive garnish but is optional.
