Cardamom might just be one of the most underrated spices in baking. It’s warm, slightly citrusy, and adds a gentle complexity that feels tailor-made for fall cookies. Paired with bright orange zest and a buttery shortbread base, these cookies are all about subtle comfort and cozy flavors that linger.
If you’ve never baked with cardamom, this is a great place to start. It’s mellow, not overpowering, and blends beautifully with the orange by the next day.
If you’d like to learn more about cardamom, here’s an excellent site on the benefits of cardamom in all its forms. I, for one, am going to find new ways to use this spice and not just in cooking or baking. And, if you want to know more about the plant itself, this cardamom plant guide is a great read.
Ingredients
- Butter unsalted
- Powdered sugar
- Orange juice fresh
- Orange zest
- All purpose flour
- Cardamom ground
- Ground cinnamon
- Baking powder
- Kosher Salt
Cardamon Tip!
So what does cardamom taste like?
It has a slightly warm, citrusy flavor that pairs beautifully with the orange juice and zest in this recipe. I used 1 tablespoon of ground cardamom, which mellows out and blends beautifully with the orange by the next day. But if you're not familiar with cardamom or unsure about the flavor, feel free to start with ½ tablespoon and see how you like it — you can always increase it next time!
Making Cardamom Orange Shortbread
I love making shortbread and this is an easy shortbread cookie recipe. It has a delightful buttery texture and is eggless — perfect for friends with egg allergies. There aren't any nuts either, so these are a great cookie to take to parties.
Prep Work
1. Weigh or measure the powdered sugar into a bowl and set it aside. Next, in another bowl weigh or measure the flour. Add to the flour the baking powder, salt, cardamom, and cinnamon. Run a whisk through to blend the dry ingredients.
To get 2 tablespoons of orange zest, I find that I need 2 oranges. These were navel oranges so they were not small. Zest and juice the oranges.
Mixing the Orange Shortbread Cookies
2. Cube the butter into a mixer bowl and turn the mixer to a medium speed. It only takes about 1 minute to cream the butter into soft peaks.
3. Add the powdered sugar to the creamed butter and mix on medium mixer speed for about 3 minutes.
4. The powdered sugar gives the butter a silky appearance.
5. Add the orange zest and juice and blend. Scrape down the bowl and add the flour. Mix until just incorporated.
Make 1 Roll or 2 Rolls
6. Now I put a pastry mat on my counter and sprinkle it lightly with powdered sugar. Add the shortbread cookie dough to the mat.
You can make one log that’s 12 inches long and 2½ inches across. You will want to make the slices about ½ inch thick and check the time at 10 minutes when baking.
7. I prefer making 2 logs — about 18 to 19 inches long and 1½ inches across.
8. I then cut the log into 2 logs and wrap them in plastic wrap. To keep the logs round, I use a baguette pan — it’s a lifesaver for slice-and-bake cookies.
Chill for 45 minutes or even until the next day.
Slice and Bake the Shortbread Cookies
9. Preheat your oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. You also want a cutting board and a sharp knife to make clean cuts.
Take the logs out of the refrigerator and unwrap one log. On a cutting board, I score the log before slicing to help keep the pieces even. I want to try and make them the same thickness to ensure even baking.
I use a measuring tape to score the log every ¾ of an inch.
Use a sharp knife to cut along the score marks.
10. I got 12 slices per log so one log per pan. Bake for 11-13 minutes.
Let them rest on the sheet pan for about a minute, then transfer to a cooling rack. Repeat with the 2nd log.
Tips for Success
- Use fresh orange zest — it gives a brighter flavor than bottled extracts. Just avoid the bitter white pith underneath when zesting.
- Don’t skip the chill — chilling the dough helps the cookies hold their shape and keeps the shortbread tender.
- Choose the right cardamom — ground green cardamom is what you want here (not black cardamom, which has a smoky flavor).
- Watch your bake time — shortbread is done when the edges are just turning golden. Overbaking can make them dry and crumbly.
Enjoy!
FAQ's
That's right, this cookie highlights the natural flavor of the orange and the warm spice of the cardamom.
Shortbread cookies don’t use eggs or granulated sugar like sugar cookies. Since they use powdered sugar instead, the texture is denser, crumbly, and more buttery.
Love Shortbread Cookies?
Recipe
Cardamom Orange Shortbread Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- 1 cup (227 g) Butter unsalted room temperature
- ⅔ cups (80 g) Powdered sugar
- 2 Tablespoon Orange juice fresh
- 2 Tablespoon Orange zest
- 2 cups (250 g) All-purpose flour
- 1 Tablespoon Cardamom ground
- ½ teaspoon Ground cinnamon
- ½ teaspoon Baking powder
- ¼ teaspoon Kosher Salt
Instructions
- Weigh or measure the flour, baking powder, salt, cardamom, and cinnamon into a bowl and whisk to combine. Zest and juice 1 to 2 oranges to yield 2 tablespoons of each. Weigh or measure the powdered sugar and set aside.
- In a stand or handheld mixer, beat the butter until light and fluffy. Reduce the speed to low and gradually add the powdered sugar, mix for 3 minutes. Add the orange juice and zest and mix until combined. Turn off the mixer and scrape down the sides of the bowl. With the mixer on low, add the flour mixture and mix until just incorporated.
- Transfer the cookie dough to a silicone pastry mat and divide it in half. Roll each half into a log about 9–10 inches long and 1½ inches thick, then wrap in plastic wrap. Place the logs in a baguette pan to help maintain their shape and refrigerate for 45 minutes. If you're not using a baguette pan, rotate the logs occasionally to prevent flat sides from forming.
- Preheat the oven to 350°F (175°C or 180°C). Remove one log from the refrigerator and unwrap the plastic. Slice the log into disks and place them on a parchment-lined cookie sheet. I typically get 13 to 15 cookies per log, which fills one sheet. Bake for 11–13 minutes, checking the bottoms for a light golden brown. Let the cookies rest on the pan for 1 minute before transferring to a cooling rack. Repeat with the second log.
- If you’d rather make just one large log, shape the full batch of dough into a single log about 12 inches long and 2½ inches thick. Wrap in plastic wrap and chill on a cookie sheet or in a baguette pan for 45 minutes. When ready to bake, slice into ½-inch thick rounds (you should get about 24–26 cookies), place on a parchment-lined baking sheet, and bake at 350°F (175°C or 180°C) for 10–12 minutes.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Melora says
It wasn't bad, but it wasn't quite what I expected. I love cardamom, but this had too much for me. I wondered if I misread 1 tsp as 1 TBSP, but sure enough, it's a whole TBSP. I am going to try this one again because I do love orange and cardamom and the texture of these cookies was wonderful. I will use less cardamom and probably a bit more orange zest next time.
Barbara says
Hi Melora, I am so glad you can adjust the recipe to meet your taste. That has always been my goal to give you the recipe and you create a version that you will love. - Barbara
melora says
Thanks, Barbara! I will not give up on this recipe 🙂 Thank you for sharing it!
kelbel says
These are delicious. I was worried that a tablespoon of cardamom would be too much, but it's just right. I wish you'd add size to your instructions about how thick the logs should be, and how thick the slices should be.
Barbara says
H Kelbel,
I am so happy you enjoyed the cookies! You are right about adding the sizes, and the process shots are overdue for a fresh look which will include the measurements. I have had people who want one log instead of 2 but others like the two logs to serve more people. So I will include both in the update. Thank you for the feedback. I am always trying to improve my instructions. - Barbara
Julie says
Can the logs be frozen and cut/baked later?
Barbara says
Hi Julie, Yes, you want to make the cookie dough then form them into logs. Then wrap the logs in plastic wrap before putting them in a freezer bag and freezing them. You can keep them for up to 3 months before thawing them. Then just slice and bake.
Kimberly says
Hi
I am looking for a good cardamom cookie for fall. This one looks yummy! I noticed the nutritional information indicates that there is 1 g of trans fat. Which ingredient(s) have trans fat? I am trying to eliminate that from my diet.
Thanks for any insight.
Kim
Barbara says
Hi Kimberly, it is the butter that has a small amount of trans fat. Since shortbread cookies are a buttery cookie, I am unsure if a plant-based butter would give you the same cookie or not. I have never used that type of butter, but I have heard of one that is reasonably prices with good results and that is Earth Balance in sticks. It is salted but you can either eliminate the kosher salt or leave it in. I hope this helps.
Becky L Rudella says
These are so good, Barbara! I'm so intrigued by cardamom because I haven't used it much, and this recipe makes lovely use of it. The flavors are delicate with a slight lingering orange. I didn't have an orange on hand -- only had a few little mandarin oranges (Halos or Cuties?) -- so I made a half batch. My roll was 1 1/2" in diameter; I sliced 14 cookies and baked them for 14 minutes. I sprinkled turbinado sugar on all of them before baking. I also melted dark chocolate to drizzle on some and dunk half of a cookie on some when cool - also left some plain. Thank you for the recipe!
Barbara says
Hi Becky, I love your experimenting style! You know, I usually have those (Halos or Cuties) on hand for myself and often wondered if I didn't have an orange in the fridge if I could use one of them. I did not add the size of the roll in my recipe because everyone seems to have a length and width they like. I make them small to feed the masses, but if there are only two people in the household, one log with bigger cookies works also. It does not change the flavor either way. Thank you for trying my cookies - Barbara
Barbara says
love them. I didn't get around to baking them until the next day, but, these are the BOMB! I rolled them out kind of long, thinking they would spread because of all the butter....so I cut them an inch thick. No spreading, but soooo delicious.
they are the perfect shortbread cookie. Thank you for the recipe.
Barbara says
Hi Barbara, I often get busy and bake my shortbread cookies the next day, they are perfect for that. I am so happy you love these cookies. - Barbara
Kelly says
I really love these cookies! Unfortunately my batch turns out extremely flat cookies, not the slightly lofted cookies in the picture. I’m pretty sure I used the correct proportions and after the first tray came out of the oven flat I left the dough in the fridge overnight before trying again. Do you have any advice on what I did wrong?
Barbara says
Hi Kelly, I sent you an email since my response was lengthy. But you are not alone concerning cookies that are flat. This has been happening to all kinds of cookies. Some people say it is the flour; others think it is the butter. So far, I have not had any problems with my King Arthur flour and my Land O Lake butter. I have also heard that if the baking powder is old, that can affect the rise also. One other point is if you scoop your flour, this can cause the flour to be under or over the suggested amount. I hope this helps. - Barbara
Alma Sorokes says
Hi Barbara , these sound delightful! I’ve never used cardamom in a cookie , so I’m happy to find this one . Do you think this recipe would work , rolled out and stamped with a William Sonoma thumb print cookie cutter ? Thanks in advance . 🙂
Barbara says
Hi Alma,
I don’t see why not. After the dough chills you may have to leave it out for a while to warm up so you can roll the dough. I would make the dough into a flat disk shape and wrap it in plastic wrap then pop it in the fridge to chill. I do chill the dough so that all the flavors have time to meld together. Please let me know how they worked out. - Barbara
Lauren says
Hi Lily,
Have you tried making the dough ahead of time and freezing, or would you recommend cooking and then freezing?
Barbara says
Hi Lauren, I did not freeze this dough. I have, however, made the dough, wrapped it well, and sliced and baked them within a day or two. There are a lot of people who make their cookie dough and then freeze it to bake later. I do not have room in my freezer to do that :-). - Barbara
Gigi says
Hello I just tried this and the cookies were good but like others agree doubling the ingredients would make it even better. I wanted to confirm the measurements of butter, sugar and flour. Quite honestly I was worried there was too much butter vs the amount of flour. After refrigeration the log was breaking apart like a “butter log” but I left it at room temperature and massaged it back together. I was actually quite worried the cookies wouldn’t turn out. Also can I use regular sugar vs powdered sugar?
Barbara says
Hi Gigi, I have never used regular sugar in place of the powdered sugar but I use the powdered sugar because it makes a creamier mixture when mixed with my Land O Lake butter. I have used this ratio of ingredients for almost all of my shortbread cookies. I do know that some bakers I have been reading about online have had trouble with some brands of butters. I hope this helps. - Barbara
Lily says
These sound delicious! Would this recipe work for bars? Is so, what size pan and time would you suggest? Thank you.
Barbara says
Hi Lily, I do a Scottish Shortbread that is close to the ingredient amounts as this recipe. The Scottish Shortbread uses a 9 X 9 baking pan. I think this is a wonderful idea. Preheat oven to 325°F(165°C or 170°C) and bake for 20-21 minutes. You may want to look at the recipe for the Scottish Shortbread and keep an eye on the time. Please let me know how they turns out. - Barbara
Pearse says
Hey Barbara , do you know cardamom can be used in savory dishes .... chicken beef,....any meat dishes . Along with cinnamon stick , Cloves and such . Throw some when u make a beef roast . Yum
Pearse
Barbara says
Pearse, you are so right I use it in making our dinners, and we love the spice. -Barbara
Shirley says
Lovely flavor perfect shortbread, though small finished cookie size, One critique dividing dough into 2 logs there is no length or width given,just number of sliced. Next time I will make one log about 10 inches long 2 inches thick. Chill and slice about 1/4 inch thick. I also dusted them with fine sugar sand just after they came out of oven.
Barbara says
Hi Shirley, You are correct. I did not give the length or width simply because everyone has a different width they like for their cookies. I make them small because there is more to go around when I have 18 people for a Christmas dinner. But if doing it for just my husband and myself, I would do what you do and make one log and thicker. I am very happy you love the flavor!!! -Barbara
Janet L. says
We loved this recipe and the very detailed directions were great! It was my first try with cardamom and I’ll definitely use it again!
Barbara says
Janet, I am so glad you like this cookie! I remember the first time I heard about cardamom in cookies I was a little scared to try it, but it is a wonderful spice and works very well with orange.
Justin says
I just started baking as a hobby, and I was eager to try a recipe with cardamom, and I came across this recipe for orange cardamom shortbread cookies. What a wonderful introduction to this beautiful spice! Paired with the orange zest and orange juice, the cardamom really adds a twist to traditional shortbread. I am so happy I discovered this recipe, and I look forward to trying it again…and trying to find more flavors to pair with this spice. Thank you for posting this recipe!
Barbara says
Hi Justin,
Congrats on your new hobby! I am so glad you enjoyed the cookies and the combination of flavors. If you come across a book called “The Flavor Bible” grab it, it will open up a world of flavor combinations.
Barbara