These Cardamom Shortbread Cookies with Orange Glaze are delicate, buttery, and subtly spiced, making them a perfect treat for cozy afternoons or festive gatherings. The warmth of cardamom paired with the brightness of orange adds an elegant twist to classic shortbread cookies.
Why You’ll Love This Recipe
I love how these cookies balance rich, buttery flavor with a unique mix of spice and citrus. The cardamom adds a slightly exotic depth, while the orange glaze gives the cookies a zesty finish that’s both refreshing and sweet. They’re easy to make, look beautiful on a cookie tray, and hold their shape well—perfect for gifting or special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Shortbread Cookies:
1 cup (2 sticks) unsalted butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon ground cardamom
1/4 teaspoon salt
For the Orange Glaze:
1 cup powdered sugar
2 to 3 tablespoons fresh orange juice
1 teaspoon orange zest (optional, for extra flavor)
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large bowl, I cream the softened butter and powdered sugar until the mixture is light and fluffy.
I mix in the vanilla extract, then gradually add the flour, cardamom, and salt, blending until the dough just comes together.
Once the dough is formed, I roll it into a log, wrap it in plastic, and chill it in the refrigerator for about 30 minutes.
After chilling, I slice the dough into 1/4-inch rounds or roll it out and use cookie cutters for shapes.
I place the cookies on the prepared baking sheet and bake for 10–12 minutes, or until the edges are just beginning to turn golden.
After removing them from the oven, I let the cookies cool completely on a wire rack.
For the glaze, I whisk together the powdered sugar and orange juice until smooth. If I want a stronger orange flavor, I stir in the orange zest.
Once the cookies are cool, I drizzle or spread the glaze over each cookie and let it set before serving.
Servings and timing
This recipe makes about 24 cookies. Prep time: 15 minutes Chill time: 30 minutes Bake time: 10–12 minutes Total time: Approximately 1 hour
Variations
I sometimes swap the orange glaze with lemon glaze for a brighter, tangier finish.
For a festive touch, I sprinkle finely chopped pistachios or edible dried flowers on top of the glaze.
I’ve tried adding a hint of cinnamon along with cardamom for a spicier depth.
If I want a richer cookie, I dip half of each baked cookie in melted dark chocolate instead of using the glaze.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I’m keeping them longer, I freeze the baked cookies (without glaze) for up to 2 months. When I want to enjoy them again, I thaw the cookies at room temperature and then add the glaze fresh.
FAQs
How do I know when the shortbread cookies are done baking?
I look for slightly golden edges while the centers stay pale. They’ll firm up as they cool.
Can I make the dough ahead of time?
Yes, I often make the dough a day in advance and keep it chilled until I’m ready to bake.
What if I don’t have cardamom?
I can use cinnamon or nutmeg as a substitute, though the flavor will be different. Cardamom gives a more unique taste.
Can I use bottled orange juice for the glaze?
I prefer fresh orange juice for the brightest flavor, but bottled juice works in a pinch.
Why is my glaze too runny or too thick?
If it’s too runny, I add more powdered sugar. If it’s too thick, I add a bit more orange juice, a little at a time.
Conclusion
These Cardamom Shortbread Cookies with Orange Glaze bring a special flair to everyday shortbread. I love the way the warm spice and citrus glaze complement each other. Whether I’m baking them for a holiday treat or a casual dessert, they never fail to impress with their flavor and elegance.
These Cardamom Shortbread Cookies with Orange Glaze are buttery, tender cookies infused with warm cardamom and topped with a sweet, zesty orange glaze—perfect for cozy afternoons or festive gatherings.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 cup powdered sugar (for glaze)
2 to 3 tablespoons fresh orange juice (for glaze)
1 teaspoon orange zest (optional, for glaze)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the softened butter and powdered sugar in a large bowl until light and fluffy.
Mix in the vanilla extract.
Gradually add the flour, cardamom, and salt, mixing until the dough just comes together.
Roll the dough into a log, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
Slice the chilled dough into 1/4-inch rounds or roll out and cut into shapes with cookie cutters.
Place the cookies on the prepared baking sheet and bake for 10–12 minutes, until the edges are just golden.
Let the cookies cool completely on a wire rack.
Whisk together powdered sugar and orange juice until smooth to make the glaze. Stir in orange zest if desired.
Drizzle or spread the glaze over the cooled cookies and let it set before serving.
Notes
Chilling the dough helps the cookies retain their shape while baking.
For a tangier twist, substitute lemon juice for orange in the glaze.
Add chopped pistachios or edible flowers for decoration.
Dip baked cookies in melted dark chocolate for a richer variation.
Store in an airtight container for up to 5 days or freeze unglazed cookies for up to 2 months.
