Cardamom shortbread cookies boast an exotic warm flavor, balanced with a sweet, citrusy orange glaze. The cookies are buttery, tender, and melt-in-your-mouth delicious!
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Cardamom shortbread cookies are excellent when you want something a little extra special. They make a delicious addition to an assorted cookie tray, and are perfect for a wedding or baby shower!
My family was a little suspicious of these cookies at first, but after one bite, my husband exclaimed, "These cookies are crave-worthy!" Once you taste them, I am sure you will agree! My kids would eat a whole tray of these cookies if I would let them!
If you are adding these to a Christmas cookie tray, consider these other delightful cookies as well:
- Iced Thumbprint Cookies
- Brown Butter Toffeedoodle Cookies
- Salted Caramel Brownie Cookies
- Marshmallow Chocolate Chip Cookies
What is Cardamom?
Cardamom is a warm spice, with a strong, sweet flavor. It has a hint of citrus and herbs. The seed pods come from a plant closely related to the ginger and turmeric families. This spice is the main ingredient in chai, so if you like chai tea, you will love these cookies!
Cardamom can be found already ground, but I like to use freshly ground cardamom for the best flavor. Once it is ground, the oils start to dissipate, which weakens the flavor of the cardamom.
I found cardamom pods in the spice section of my local grocery store, but if you have trouble locating them they can also be ordered through Amazon.
Ingredients
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
This recipe follows very closely with the formula for traditional shortbread cookies, which crumble as you bite into them, and then almost melt in your mouth.
The addition of the cardamom brings an unexpected warmth, and the orange glaze balances the cookie with a bright sweetness. Plus, it looks gorgeous!
- Cardamom: Freshly grind your cardamom for the best flavor. You can use just the seeds inside the pod or grind the whole pod. There isn't a flavor difference with either method.
- Confectioner's Sugar: We use confectioner's sugar (also known as powdered sugar or icing sugar) versus granulated sugar in this recipe because it has cornstarch in it. This makes the cookies less crisp and more tender.
- Butter: Soften your butter to room temperature so that it creams with the sugar! I use salted butter, but if you prefer to use unsalted then just add ½ teaspoon of salt to your recipe.
- All-Purpose Flour: The standard ratio for traditional shortbread is 1 part sugar, 2 parts butter, and 3 parts flour. This works beautifully for simple cookies, but the dough will spread as you cook it. I have added a little more flour to this recipe so that the dough will hold its shape as it bakes, but not too much, so it still feels like a shortbread cookie when you take a bite.
Step-by-Step Instructions
1) Cream Butter
- Use butter that is softened, but not melted.
- Cream the butter with powdered sugar until it is smooth.
- The butter should be fully mixed in without chunks, but you do not want it to be as fluffy as when you make other types of cookies. Minimizing the air pockets helps produce a classic, dense shortbread.
2) Stir in Flour and Cardamom
- Once the flour and cardamom are added in, mix on low speed until the dough starts to come together. The mixture will still be crumbly, but it will be in large chunks instead of small crumbs.
- It is important to mix the flour and cardamom in gently without adding too much air to the dough.
3) Refrigerate
- Think about your dough like butter (after all, that is a large part of what this dough is made of). If you touch soft butter then it will stick all over your hands. But you cannot roll out a stick of hard butter. The same is true for this dough. You want it to be cold enough that it isn't sticky, but not too cold.
- Form the dough into a disk and refrigerate it for 30 minutes before it is rolled out. If it gets too soft while you are rolling it out, stick it back in the refrigerator for a little bit.
4) Roll and Cut
- Roll the dough ½-inch thick, then cut using your favorite dough cutter.
- Gather the remaining dough and roll it out again, until all of the dough has been used. Remember, you can refrigerate your dough again if it gets too warm.
- Use a small spatula to transfer the dough cutouts onto a parchment-lined plate and freeze them for 10-15 minutes before baking.
- Freezing before baking allows the butter to harden so that the sugar and flour begin to bake before the butter melts. This keeps the dough from spreading too much.
5) Bake
- Shortbread is cooked at 325°F which is a lower temperature than most other cookies.
- This low temperature helps the cookies to cook all of the way through without browning too much. You want the cookies to just begin to turn golden.
- This lower temperature also helps contribute to the wonderful shortbread texture, as it controls how the butter melts into the starch.
6) Glaze (Optional)
- Once the cookies have cooled completely, whisk together powdered sugar, orange juice, and milk.
- The glaze can be drizzled over the top of the cookies, but I like to cover the entire top surface of the cookie by dipping them.
- Gently place a cookie top-down into the glaze, then remove the cookie and let it drip. Turn the cookie over and set it on a plate or cooling rack.
- Wait to stack the cookies until the glaze has completely dried. Otherwise, they will stick together.
Variation
- If you want a simpler shortbread you can also slice the dough instead of rolling and cutting!
- Simply roll the dough into a log.
- Refrigerate the log for at least an hour. When you are ready to bake, slice the dough into ½-inch disks.
Recipe FAQs
Shortbread usually has more flour than a butter cookie, making them more delicate and tender. Butter cookies are also baked at a higher temperature than shortbread cookies.
Sugar cookies have more sugar and flour than shortbread and butter cookies and less butter making them sturdier cookies. They are ideal when you want to cut out fancy designs.
Shortbread cookies can be stored in an airtight container at room temperature for 7 days, in the refrigerator for 10 days, or in the freezer for up to 4 months.
Freshly ground cardamom is much more potent than cardamom that is already ground. I have not tested this recipe with pre-ground cardamom, and recommend that you use freshly ground, if possible.
Recommended Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
Cardamom Shortbread Cookies with Orange Glaze
Recipe by:Ingredients
Cardamom Shortbread
- 1 cup (226 grams) salted butter softened
- ½ cup (60 grams) powdered (confectioners) sugar
- 1 teaspoons (2 grams) ground cardamom
- 1 ¾ cups (228 grams) all-purpose flour
Orange Glaze
- 1 cup (120 grams) powdered (confectioners) sugar
- 1 tablespoon (15 ml) orange juice
- 1 tablespoon (15 ml) milk
- orange zest, to decorate optional
Instructions
Making the Shortbread
- If using fresh cardamom, grind pods into a fine powder.
- Beat butter, sugar, on low speed until the sugar is incorporated, and then increase to medium speed and continue to beat until creamed, about 30 seconds. Scrape the sides.1 cup salted butter, ½ cup powdered (confectioners) sugar
- Add the flour and cardamom and mix on low speed until the dough comes together in medium-sized chunks and you do not see any flour streaks in the bowl. Do not overmix.1 teaspoons ground cardamom, 1 ¾ cups all-purpose flour
- Press the dough together using a spatula or your hands, then turn onto a sheet of plastic wrap. Use the plastic wrap to help shape the dough into a disk. Wrap tightly with the plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 325 and line a baking sheet with parchment paper.
- Remove dough from the refrigerator. Unwrap the dough and place it between two sheets of parchment paper. Roll ½-inch thick, then cut out with cookie cutters. Place the cookies onto a parchment-lined plate and put in the freezer for 10-15 minutes.
- Transfer the dough onto your baking sheet and bake for 20-22 minutes, or until very lightly golden. Remove from the oven and cool for 5 minutes in the pan, then remove to a cooling rack to cool completely.
Making the Glaze
- Once the cookies have cooled, mix together 1 cup of powdered confectioner's sugar along with the orange juice and milk, until smooth.1 cup powdered (confectioners) sugar, 1 tablespoon orange juice, 1 tablespoon milk
- Dip the cookies, top side-down, into the glaze. Then remove and turn top-side up. Sprinkle with zest, if desired. Set on a plate or cooling rack until the glaze has set.orange zest, to decorate
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sam
I made these for the first time tonight and they came out perfect! I hadn’t made a shortbread cookie before, and these cookies were super easy. I used fresh ground cardamom as per the recipe (I think this was essential, the flavor is awesome), but subbed clementines for oranges since that’s just what I had on hand.
For folks that wanted more citrus flavor- just use more zest to garnish or throw it in the glaze. Mine came out very tasty and well balanced flavor wise. Next time I might try chilling them in a roll like another commenter since I was entirely too impatient to wait for it to warm up a bit to roll out 😅.
Erin
These are great tips, Sam! Thanks for sharing!
Susan Newton
I have lots of comments! First, I think it’s an excellent recipe, but a lot of trouble for not much payoff.
The next time I make this recipe, I’ll:
Use twice as much cardamom. You can’t taste it at all.
Double the recipe. I got 20 cookies out of this and I feel like 40 would be worth the trouble.
Use heavy cream instead of milk, and orange juice concentrate for the frosting.
All in all, they’re delicious and beautiful.
Erin
Thanks for taking the time to share your thoughts! I'm curious, did you use freshly ground or already ground bottled cardamom? I recommend freshly ground for the best flavor.
Victoria
Ok these are insanely delicious! I used fresh cardamom as I had a bunch of pods. Game changer! Rolled it into a square log and put in refrigerator for 45 minutes, sliced them quickly with a sharp knife and put straight in oven..
made the glaze, ended up putting orange zest in it to enhance orange flavor, it was really helpful. Wished I had orange extract like some other comments. This is an easy and perfect shortbread recipe! Thank you !
Erin
Thank you for sharing! I love the idea of a square log!
Kara Anderson
Divine! I will definitely invest in higher quality cardamom when I make these again. Totally worth the effort
Erin
I'm glad you enjoyed them!
Erica
Love this cookie! I made a double batch and did half with the orange glaze (zested and squeezed mandarins), and half dipped in dark chocolate with crumbled pistachios. Both were a huge hit! I thought 1/2” was going to be too thick, but it really keeps the cookie tender and works with the thicker more substantial toppings too.
Erin
Those both sound absolutely amazing!
Clare
Could I make the dough and leave in refrigerator for a couple of days prior to baking?
Erin
Absolutely! The dough can be kept in the refrigerator for up to 5 days.
Cathy
I consider myself a shortbread pro. This cookie is divine in all respects. I’ll increase my cardamom for my next baking for personal preference. I used a fresh tangerine juice for my glaze because I had some. I also used some mandarin bomb for decor. Gorgeous. Mandarin bomb is freeze dried mandarin that has been finely ground. My new favorite shortbread, and I’ve been baking shortbread for 50+ years. Thank you
Erin
Wow, Cathy! What a compliment! I bet the mandarin was a gorgeous garnish!
Sarah
I really enjoyed these! They certainly pack a punch! Great flavor and texture. I did more of a slice and bake ro save time,, and used orange extract in the icing. This one is going in the Christmas cookie rotation. Thanks for sharing.
Erin
I appreciate you sharing this, Sarah! Merry Christmas!
Valerie
Delicious cookies. Thank-you for the recipe and the detailed instructions which helped make the perfect texture cookie.
Erin
Thank you, Valerie! I am happy to hear you enjoyed them!
Carie
I was only able to find pre-ground cardamom, would you recommend increasing the amount used since it is not fresh?
Erin
If it is a freshly opened container the same amount should work fine.