Here’s a delicious and detailed recipe for Cardamom Shortbread Cookies with Orange Glaze—perfect for a festive treat or a tea-time snack.
Ingredients
For the Cookies
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- ½ teaspoon ground cardamom (or 1 teaspoon if you like it strong)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Orange Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh orange juice
- Zest of 1 orange (optional, for extra flavor)
Instructions
1. Make the Shortbread Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together butter and sugar until light and fluffy.
- Add vanilla extract and ground cardamom, mix well.
- Gradually mix in flour and salt until a dough forms.
- Roll the dough into a log (about 2 inches thick) or flatten and cut into shapes.
- Chill the dough in the refrigerator for 30 minutes (optional but helps keep shapes).
- Slice into ¼–½ inch thick rounds or use cookie cutters for shapes.
- Place cookies on the baking sheet 2 inches apart.
2. Bake
- Bake for 12–15 minutes, until edges are just golden.
- Remove from oven and let cool completely on a wire rack before glazing.
3. Make the Orange Glaze
- In a small bowl, mix powdered sugar and orange juice until smooth.
- Add orange zest for extra flavor if desired.
- Adjust consistency: add more juice if too thick, or more powdered sugar if too thin.
4. Glaze the Cookies
- Drizzle glaze over cooled cookies or dip the tops and let excess drip off.
- Allow glaze to set for 30–60 minutes before serving or storing.
Tips
- For extra crispiness, bake until just golden, not brown.
- You can add a tiny pinch of salt to the glaze to enhance flavor.
- Store cookies in an airtight container at room temperature for up to a week.
If you want, I can also give a fancier variation with orange zest in the cookie dough and a thicker, swirled glaze that looks bakery-level beautiful.
Do you want me to do that?
