Description
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
