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Cardamom Shortbread Cookies with Orange Glaze

A stack of four cardamom shortbread cookies, drizzled with a white glaze and sprinkled with orange zest.
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Buttery shortbread infused with warm cardamom and topped with a bright orange glaze, perfect for the holidays.

Ingredients

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

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the vanilla extract.
  3. In a separate bowl, whisk together the flour, ground cardamom, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  6. Preheat your oven to 325°F (160°C).
  7. On a lightly floured surface, roll out the dough to 1/4-inch thickness.
  8. Cut out shapes using cookie cutters or slice into bars.
  9. Place the cookies on a baking sheet lined with parchment paper.
  10. Bake for 12-15 minutes, or until the edges are lightly golden.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, orange juice, and orange zest until smooth. Add more orange juice if needed to reach desired consistency.
  13. Once the cookies are completely cool, drizzle or spread the glaze over them.
  14. Let the glaze set before serving or storing.

Notes

  • For slice-and-bake cookies, shape the chilled dough into a log, wrap tightly, and chill for at least 1 hour. Slice into 1/4-inch thick rounds and bake as directed.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For longer storage, freeze baked and unglazed cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before glazing.

Nutrition

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