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Cardamom Shortbread Cookies with Orange Glaze

Buttery, tender shortbread cookies infused with aromatic cardamom and topped with a bright, zesty orange glaze. Perfect for holiday baking or a sophisticated treat.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cardamom Shortbread
  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp ground cardamom
  • 0.25 tsp salt
Orange Glaze & Topping
  • 1.5 cups powdered sugar sifted
  • 2-3 tbsp fresh orange juice
  • 1 tsp orange zest finely grated
  • 2 tbsp caramelized sugar bits optional, for garnish

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheets
  • Parchment paper
  • Cookie Cutters
  • Wire rack

Method
 

  1. In a large bowl, beat softened butter and 1/2 cup powdered sugar until light and creamy. Stir in vanilla.
  2. In a separate bowl, whisk together flour, ground cardamom, and salt.
  3. Gradually add the flour mixture to the butter mixture, mixing just until a dough forms. Do not overmix.
  4. Shape dough into a disk, wrap in plastic, and chill for at least 1 hour.
  5. Preheat oven to 325°F (160°C) and line baking sheets with parchment paper.
  6. On a floured surface, roll dough to 1/4-inch thickness. Cut into desired shapes and place on prepared baking sheets.
  7. Bake for 12-15 minutes until edges are pale golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the glaze, whisk together 1.5 cups powdered sugar, orange juice, and orange zest until smooth.
  9. Dip the tops of cooled cookies into the glaze or spread it on with a spoon. Sprinkle immediately with caramelized sugar bits if using.
  10. Allow the glaze to set completely before serving or storing in an airtight container.

Notes

For the best flavor, grind your own cardamom seeds using a mortar and pestle or spice grinder.