Orange cardamom cookies are soft, buttery shortbread cookies infused with warm cardamom and a zesty orange glaze. They’re perfect for tea time, holiday cookie platter, or as a sweet homemade gift.
What is Cardamom?
Cardamom is a fragrant, versatile spice used in sweet and savory dishes around the world. There are two main types:
There is green cardamom, with its fresh, slightly citrusy flavor, that comes from tiny black seeds inside the small green pods. Black cardamom has larger black pods with a pronounced earthy flavor that’s somewhat smoky.
These whole spices flavor everything from sweeter treats, like chai, cardamom simple syrup, and Indian mango lassi, to savory dishes, including curry, bread, and rice dishes like yakhni pulao. I use freshly ground green cardamom to flavor these delicious cookies.
Key Ingredients
- Butter: Soften unsalted butter at room temperature for richness and the perfect shortbread texture.
- Sugar: Powdered sugar gives these cookies their soft, delicate crumb. You can use granulated sugar, but the cookies won’t turn out as soft.
- Cardamom: I’m a huge cardamom fan. For the best cardamom flavor, I grind my own instead of using store-bought ground cardamom powder. Gently crack open the green cardamom pods, remove the black seeds, and grind them into a fine powder. It takes a little extra effort, but the aromatic flavor is worth it.
- Flour: All-purpose flour is all you need to make the simple shortbread cookies.
- Cornstarch: Cornstarch is essential for achieving the soft texture of the cookies.
- Orange Glaze: Powdered sugar, orange zest, and fresh orange juice are all you need to create the bright orange flavor for the simple homemade orange icing.
Additions and Substitutions
- Swap the citrus. Replace the orange glaze with fresh lemon juice and lemon zest.
- Experiment with toppings. Finish the orange cardamom cookies with candied orange slices, a white chocolate drizzle, coconut flakes, candied ginger pieces, or crushed pistachios.
Equipment
Combine the dough in a stand mixer with a dough hook attachment or a mixing bowl with a hand mixer. Use a rolling pin to roll out the dough, and cut the cookies out with a 3-inch biscuit cutter or the top of a drinking glass if that’s all you have. Bake the soft cardamom orange cookies on rimmed baking sheets lined with parchment paper. And don’t forget to set the cookies onto a wire rack to cool before spreading them with icing.
How to Cut the Cookies
1. Cookie Cutter: Form the dough into a large ball using your hands. Transfer it to a pieces of parchment paper. Use a rolling pin to roll the dough until it is ½-inch thick. Use a drinking glass or biscuit cutter to cut the dough into 3-inch circles. I prefer this method because it consistently gives me perfectly round, evenly baked cookies every time.
2. Roll and Slice: Roll the dough out on a sheet of parchment paper until it’s about ½-inch thick. Use the paper to shape it into a log. Chill for one hour, then slice into ½-inch rounds. It’s an easy alternative to rolling and cutting with cookie cutters.
3. Roll into Balls: Divide the dough into 1-inch balls and arrange them on a baking sheet. For a simple decorative touch, use a fork to press a crisscross pattern on top, similar to traditional peanut butter cookies.
How to Make Orange Cardamom Cookies
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 325°F (163℃). Line two rimmed baking sheets with parchment paper and set it aside. In a large bowl, beat the softened butter, powdered sugar, cardamom powder, and all-purpose flour with a hand mixer on low speed until a crumbly dough forms.
Step 2: Use your hands to form the dough into a ball, then transfer it to a sheet of parchment paper.
Tip
The dough will look crumbly, but it should feel soft and hold together when pressed.
Step 3: Roll out the dough to ½-inch thick using a rolling pin. Cut into 3-inch circles using a biscuit cutter or the rim of a glass. Gather the scraps, roll them out, and continue cutting out cookies until you’ve used up all the dough.
Step 4: Transfer the cutouts to the prepared baking sheets and bake for 12–15 minutes, or until the edges are lightly golden.
Step 5: Place the cookies on a wire rack to cool completely. Meanwhile, whisk together the icing ingredients in a small bowl. Once the cookies are cool, spread the icing on top and let it set until hardened.
Expert Tips
- Knead the dough. The dough will look crumbly at first. Start working the mixture with your hands until it comes together; the warmth of your hands will help form the dough into a ball.
If you enjoy orange cardamom cookies, try more dessert recipes!
Serving Suggestions
A perfect dessert for holiday parties, baby showers, and get-togethers.
The delicious cookies are a perfect addition to a holiday cookie platter, and you can serve them with crunchy jalapeño peanut brittle or brown butter almond brittle.
What To Do With Leftovers
- Storage: Store the leftover cookies in an airtight container on the counter for five days or in the refrigerator for ten days.
- Freeze before Baking: I recommend rolling the dough and cutting it into circles before freezing them. Line the circles onto a rimmed baking sheet to flash freeze. Once they harden, transfer them to a freezer-safe container or bag. When it’s baking time, remove the cookies from the freezer to defrost while you preheat the oven, then follow the baking instructions in the recipe card below.
- Freeze after Baking: Let the cookies cool, then transfer them to a freezer-safe container or bag. The orange cardamom cookies will freeze for three months.
- Thaw: Set the frozen cookies on the counter and let them come to room temperature before serving.
Frequently Asked Questions
What are some substitutions for cardamom?
Cardamom has a unique taste that is both citrusy and spicy, so finding an exact substitute is challenging. However, here are some alternatives you can try in the orange cardamom cookies.
Cinnamon
Cloves
Allspice
Nutmeg
Ginger
Cardamom Simple Syrup
Orange Cardamom Cookies
- Biscuit Cutter or Drinking Glass
- Small Bowl
- 1 cup (226 grams) unsalted butter, softened at room temperature
- ¾ cup (90 grams) powdered sugar
- ½-1 teaspoon cardamom powder
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons cornstarch
- 2 cups powdered sugar
- 2 teaspoons orange zest
- 3 tablespoons orange juice, one orange
- Preheat the oven to 325°F (163℃). Line a rimmed baking sheet with parchment paper and set it aside. In a large bowl, beat the softened butter, powdered sugar, cardamom powder, and all-purpose flour with a hand mixer on low speed until a crumbly dough forms.Tip: The dough will look crumbly, but it should feel soft and hold together when pressed.
- Use your hands to form the dough into a ball, then transfer it to a sheet of parchment paper.
- Roll out the dough to ½-inch thick using a rolling pin. Cut into 3-inch circles using a biscuit cutter or the rim of a glass. Gather the scraps, roll them out, and continue cutting out cookies until you’ve used up all the dough.
- Transfer the cutouts to the prepared baking sheets and bake for 12–15 minutes, or until the edges are lightly golden.
- Place the cookies on a wire rack to cool completely. Meanwhile, whisk together the icing ingredients in a small bowl. Once the cookies are cool, spread the icing on top and let it set until hardened.
- Knead the dough. The dough will look crumbly at first. Start working the mixture with your hands until it comes together; the warmth of your hands will help form the dough into a ball.