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Cardamom shortbread cookies topped with a sweet orange glaze on a plate.
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5 from 1 vote

Cardamom Shortbread Cookies with Orange Glaze

These cookies are buttery shortbread treats kissed by fragrant cardamom, then crowned with a sweet, glossy orange glaze.
Prep Time15 minutes
Cook Time22 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy
Servings: 24 cookies
Calories: 120kcal

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Wire Rack

Ingredients

Ingredients

  • 1 cup Salted butter, softened
  • 1/2 cup Powdered sugar
  • 1 teaspoon Ground cardamom
  • 1 3/4 cups All-purpose flour
  • 1 cup Powdered sugar (for glaze)
  • 1 tablespoon Orange juice
  • 1 tablespoon Milk
  • Orange zest (optional, for decoration)

Instructions

  • If using whole cardamom pods, start by grinding them into a fine powder for the freshest flavor.
  • In a large mixing bowl, combine the softened butter and 1/2 cup powdered sugar. Beat on low speed until just mixed, then increase to medium speed and continue beating until the mixture becomes creamy (about 30 seconds). Scrape down the sides as needed.
  • Add the flour and ground cardamom to the butter mixture. Mix on low speed until the dough just comes together. Be careful not to overmix—this keeps your cookies tender.
  • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes to firm it up.
  • Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper for easy cleanup.
  • Remove the chilled dough from the fridge. Place it between two sheets of parchment paper and roll it out to 1/2-inch thickness.
  • Use your favorite cookie cutters to shape the dough into cookies, then place them on the lined baking sheet.
  • Transfer the shaped cookies to the freezer for 10–15 minutes. This ensures they keep their shape during baking.
  • Bake the cookies for 20–22 minutes, or until just lightly golden at the edges. Let them cool on the sheet for 5 minutes, then transfer to a wire rack.
  • While cookies cool, make the glaze: Whisk together 1 cup powdered sugar, 1 tablespoon orange juice, and 1 tablespoon milk until you get a smooth, pourable glaze.
  • Dip the top of each cooled cookie into the glaze and set them, glazed side up, on a wire rack. Sprinkle with orange zest if desired. Allow the glaze to set completely before serving or storing.

Notes

Store your cookies in an airtight container at room temperature for up to 5 days. Baked, unglazed cookies can be frozen for up to 2 months.

Nutrition

Calories: 120kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 30mg | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.5mg