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Cardamom Shortbread Cookies with Orange Glaze

Close-up of cardamom shortbread cookies drizzled with a light glaze and sprinkled with zest.
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Buttery shortbread cookies infused with warm cardamom and topped with a bright orange glaze. Perfect for holiday baking or afternoon tea.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh orange juice
  • 1/2 teaspoon orange zest (optional)

Instructions

  1. In a large bowl, whisk together the flour, granulated sugar, ground cardamom, and salt.
  2. Add the softened butter and vanilla extract to the dry ingredients.
  3. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
  4. Gradually add 1-2 tablespoons of cold water, mixing until the dough just comes together. Do not overmix.
  5. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Cut into desired shapes using cookie cutters or a knife.
  8. Place the cookies on the prepared baking sheets, about 1 inch apart.
  9. Bake for 10-12 minutes, or until the edges are lightly golden.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the cookies cool, prepare the glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of orange juice, and orange zest (if using) until smooth. Add more orange juice, 1 teaspoon at a time, until you reach your desired drizzling consistency.
  12. Once the cookies are completely cool, drizzle or spread the orange glaze over them. Let the glaze set before serving or storing.

Notes

  • For slice-and-bake cookies, shape the chilled dough into logs about 1.5 inches in diameter, wrap tightly, and chill for at least 1 hour. Slice into 1/4-inch thick rounds before baking.
  • You can freeze the unbaked cookie dough logs for up to 3 months. Thaw slightly before slicing.
  • Store baked and glazed cookies in an airtight container at room temperature for up to 5 days.
  • For best flavor, use fresh cardamom.

Nutrition

Find it online: https://mdlatdmm.com/cardamom-shortbread-cookies/