Cardamom Orange Shortbread Cookies

4.79 from 41 votes

Cardamom Orange Shortbread Cookies

These buttery shortbread cookies are infused with citrusy orange zest and a warmth of ground cardamom. A cozy, not-too-sweet cookie perfect for teatime, holiday trays, or anytime you're craving something unique and fragrant.

Prep Time15

Total Bake Time22

Chill45

Total Time1 22

Course: Cookies, Holiday, No-Eggs

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 121kcal

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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