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Stack of Cardamom Orange shortbread cookies with slices of orange skin.
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4.82 from 38 votes

Cardamom Orange Shortbread Cookies

Cardamom is underused. I love pairing it with orange in these shortbread as it gives it such warmth.
Prep Time15 minutes
Total Bake Time33 minutes
Chill45 minutes
Total Time1 hour 33 minutes
Course: Cookies, Holiday, No-Eggs
Cuisine: American
Difficulty: Easy
Servings: 30 cookies
Calories: 97kcal

Ingredients

  • 1 cup (227 g) Butter unsalted room temperature
  • cups (80 g) Powdered sugar
  • 2 Tablespoon (2 Tablespoon) Orange juice fresh
  • 2 Tablespoon (2 Tablespoon) Orange zest
  • 2 cups (250 g) All-purpose flour
  • 1 Tablespoon (1 Tablespoon) Cardamom ground
  • ½ teaspoon (0.5 teaspoon) Ground cinnamon
  • ½ teaspoon (0.5 teaspoon) Baking powder
  • ¼ teaspoon (0.25 teaspoon) Kosher Salt

Instructions

  • Weigh or measure into a bowl the flour, baking powder, salt, cardamom, cinnamon, and set aside. I run a whisk through the dry ingredients to blend. Zest and juice one orange, there should be enough for 2 tablespoon of each depending on the size of the orange. Weigh or measure the powdered sugar and set that aside.
  • In a stand or handheld mixer, add the butter and mix till light and fluffy. Turn the mixer to low and gradually add the powdered sugar and incorporate. Add the orange juice and zest and blend through. I turn the mixer off and scrape down the sides. Turn the mixer on a low speed and add the flour mixture until incorporated into the butter, powdered sugar, and orange wet ingredients.
  • I dump the cookie dough onto a silicone pastry mat and divide the dough in half. Taking one of the halves roll it out into a log shape and wrap it in plastic wrap. Do the same for the other half placing them onto a cookie sheet. Refrigerate the logs for 45 minutes. You can roll them once in a while so they do not have a flat side. They tend to flatten out on the side that is touching the cookie sheet pan if not rolled once in a while.
  • Preheat the oven to 350°F (175°C or 180°C) - Take one log out of the refrigerator and unwrap the plastic wrap from the cookie dough log. Slice the log and place the disk shapes onto a cookie sheet lined with parchment paper. I got 13 to 15 cookies from one cookie dough log, which filled up one cookie sheet. Bake for 11-13 minutes, checking the bottom for a nice light brown. Leave on the cookie pan for a minute before moving to a cooling rack. Do the same thing for the 2nd log.

Nutrition

Calories: 97kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 28mg | Potassium: 16mg | Fiber: 1g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg