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!
★★★★★
"Best shortbread cookies I’ve tasted so far. They just crumble in the most delicate way in my mouth, so delicious."
-Susy
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!
Note from Erin
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 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.
Ingredient Insights
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!
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- 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: This flour is the ideal choice for shortbread cookies because it gives them their delicate crumbs without being too dense or too crumbly.
Step-by-Step Instructions
Cream Butter
- Use butter that is softened, but not melted.
- Cream the butter with the powdered sugar until it is smooth.
Pro Tip: The butter should be fully incorporated without chunks, but you do not want it as fluffy as when you make other types of cookies. Minimizing the air pockets helps produce a classic, dense shortbread.
Stir in Flour and Cardamom
- Once the flour and cardamom are added, mix on low speed until the dough starts to come together. The mixture will still be crumbly, but in large chunks rather than small crumbs.
Pro Tip: It is important to mix the flour and cardamom in gently without adding too much air to the dough.
Refrigerate
- Form the dough into a disk and refrigerate it for 30 minutes before rolling it out. If it gets too soft while you are rolling it out, stick it back in the refrigerator for a little bit.
Pro Tip: 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.
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 cut dough onto a parchment-lined plate and freeze for 10-15 minutes before baking.
Pro Tip: 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.
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.
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 cookies 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.
Pro Tip: Wait to stack the cookies until the glaze has completely dried. Otherwise, they will stick together.
Keep It Simple 🍃
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
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) freshly 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 freshly 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
Notes
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Kathy says
These are fabulous. I did add a tablespoon of orange zest to the cookie dough for more orange flavor. Some of the best cookies I have ever made.
Erin Gierhart says
That's wonderful, Kathy! Thank you so much for sharing your experience!
Virginia says
These were so delicious, I only wish I made a double batch!
I used cardamom chips, as that’s what I had. I ground them up.
If using pods, do you use entire pod or just seeds?
Thanks for a great recipe!
Erin Gierhart says
Hi Virginia! I’m so happy you loved them. I usually grind the whole pod, because it's quick and the flavor difference is subtle. For the most concentrated cardamom flavor, use just the seeds.
Lisa Jacquemetton says
Killer shortbread cookie. For my freezer needed more like 20 minutes, 18 minutes in my oven. Used all orange juice and added the zest to the glaze. Frosted versus dipping. Made about 20-ish cookies for me. I'll make a square next time instead of a disc to facilitate cutting. Soooo good. Thank you. Great combination, cardamom and orange.
Erin Gierhart says
Lisa, I’m so glad you loved them and really appreciate you sharing what worked for you.
Sue says
these cookies are FABULOUS!
Erin Gierhart says
I’m so glad you loved them. Thanks for sharing!
Jessica says
Loved these! Definitely could have added more cardamom though. I couldn’t really taste it.
Erin Gierhart says
If your fresh caradamom is a coarser grind you'll need more than a teaspoon. Try measuring by weight instead of volume.
Alyssa says
Can this dough be rolled into logs and turned into slice and bake cookies, instead of rolled and cut with cookie cutters? Or would that change the consistency? Thank you!
Erin Gierhart says
Yes, it sure can!
Susybaker says
Best shortbread cookies I’ve tasted so far. They melt in your mouth. The only thing I did differently was to add the orange zest to the glaze in lieu of sprinkling on top. They just crumble in the most delicate way in my mouth, so delicious.
Erin Gierhart says
Such a compliment, thank you so much, Susy!
michelle says
utterly delicious. thank you!
Erin Gierhart says
I'm so glad you loved them, Michelle! Thank you for taking the time to share your feedback. It means a lot!
Sylvia says
Wonderful recipe, easy to follow 😊
Erin says
I’m so glad you enjoyed the recipe, Sylvia! Thank you for trying it and sharing your kind words.
Dianne says
I made these yesterday and they were delicious! I ground cardomom pods and added a little cinnamon, allspice, nutmeg and ground ginger. For the glaze, I used Silk whipping cream and added about a tablespoon of ginger paste. They were so good. This recipe is a keeper!
Erin says
Thanks for sharing, Dianne! Your additions sound amazing—such a warm and flavorful twist. I’m thrilled the recipe is a keeper for you. Happy baking!
Andie says
Good morning! How far in advance do you think I could make these if I wait to glaze them? but also how far in advance do you think they could be glazed? for example - could I make the cookies on Tuesday for an event the following Monday, and glaze them on Sunday evening?
Erin says
Good morning, Andie! You can absolutely make the cookies that far in advance. Bake and glaze them on Tuesday, then freeze them to keep them fresh. There's no need to wait to glaze, as they freeze beautifully with the glaze. Just let them thaw at room temperature before your event on Monday.
Dawn E says
Oh my goodness!! I've not attempted shortbreads before - but they are my favorite. I failed miserably at butter cookies and just never moved forward. These were not difficult and they taste absolutely delicious. I may not even do the glaze - they don't "need" it. Looking for solutions to
Mail them without getting broken. I usually make biscotti to ship but this year I want to do these. Thank you for this recipe. It is amazing
Erin Gierhart says
Dawn, I’m thrilled you enjoyed the flavor! Thank you for sharing this with me. Shortbread has a sturdy, sandy texture that ships better than most cookies. A tight tin lined with parchment and a layer of parchment between each row usually keeps everything intact. If there is any room for the cookies to shift in the tin, fill that space with more parchment, then wrap the tin in a layer or 2 of bubble wrap.
Kathy says
Can the dough or the baked cookies be frozen without losing their flavor or texture?
Erin says
Great question, Kathy! Both the dough and the baked cookies can be frozen without losing flavor or texture. For the dough, wrap it tightly in plastic wrap and store it in a freezer bag. For baked cookies, let them cool completely, then freeze in an airtight container or freezer bag with parchment paper between layers. They’ll stay fresh for up to three months.
Mandy says
I made these last year with no recipe alterations, and they were such a hit that my family begged me to make them again this year. I'm just about to get started. 🙂 Happy Holidays!
Erin says
That's wonderful to hear, Mandy! I'm so glad your family loves the recipe so much they requested it again. Happy holidays to you and yours—enjoy making them this year! 😊
denny says
these are great cookies!! they remind me of the Christmas tastes of northern Europe. Delicious and unique
Erin says
Thank you, Denny! I’m so glad you enjoyed the cookies. It’s wonderful to hear they brought back those festive flavors from Northern Europe. Perfect for the holiday season!
Alma Sorokes says
Hi Erin , these sound yummy !
Do you think k I could use the William Sonoma thumb print cookies with this recipe?
Thanks in advance , Alma
Rachelle says
These look great. Can I use this recipe for embossed cookies using an embossing rolling pin?
Thank you
Erin says
I have not tried it with an embossing rolling pin, but let me know if you do!
Roberta says
I made this recipe today and it is very good. I used vanilla cream instead of milk along with adding 1/8 teaspoon of Fiori Di Sicilia to the icing since I only had one mandarin available for juice and barely any zest. I used a 2 inch round cutter and got 18 cookies with remnant's . I would definitely make these again. It’s good enough to go into my recipe notebook. Husband said they were the kind of cookies you would find in a high end pastry shop. The postman was delivering when they were being iced and he also loved the cookies.
Erin says
Your postman had perfect timing, didn't he? I'm glad to hear that the Fiori Di Sicilia worked well as an orange juice substitute!
Roberta Craft says
I used it with the Orange Juice for my icing. Making them again for Christmas and find forming the log and cutting the cookies is much easier and faster.
Erin says
Thanks for sharing, Roberta! I’m glad to hear the log-and-slice method made things quicker for you. Perfect for holiday baking!
Birgitta says
This really looks like a lovely recipe, however, I don’t trust it. You say 1part sugar, 2 parts butter and 3 parts flour. Then you explain about adding some flour. Now recipe reads: 226 grams butter with 60 grams sugar and 228 grams flour. That makes butter and flour 1:1 and a rather small quantity of sugar.As I don’t work with cups and had bad experiences with conversions I better go on looking for another recipe.
Gail says
There is a discrepancy regarding the amount of cardamom needed in the recipe. It calls for 1tap; however the recipe says 2 grams. I tsp is equal to 5grams so I’m not sure which is correct.
Erin says
Hi Gail! I just measured/weighed a teaspoon of ground cardamom to double check and it is 2 grams.
Terry M says
The variance in weight per teaspoon will vary depending on the coarseness of the grind. A coarse grind will fill a teaspoon more quickly than a fine grind.
Erin Gierhart says
Terry, that’s a great point and you’re absolutely right. The grind makes a real difference with spices like cardamom, especially when measuring by volume. I appreciate you adding that clarification for other bakers.
Darla says
How many cookies does this make? What is a serving?
Erin says
It makes 15 cookies. You can double the recipe if you want a larger batch.
Sam says
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 says
These are great tips, Sam! Thanks for sharing!
Susan Newton says
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 says
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 says
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 says
Thank you for sharing! I love the idea of a square log!
Kara Anderson says
Divine! I will definitely invest in higher quality cardamom when I make these again. Totally worth the effort
Erin says
I'm glad you enjoyed them!
Robin says
I did not use fresh ground cardamom so maybe that’s the problem but I could not taste any cardamom. Also I don’t think the recipe called for enough flour. Even after chilling for almost an hour, I had to add more flour because the dough was too sticky. However, they did turn out to be very delicious sort-of cardamom cookies. 🙂
Erin says
Fresh cardamon definitely makes a huge difference in flavor!
Melanie says
Sometimes when you buy spices at the supermarket, the freshness is not up to par and thus the flavor of the spice might be lacking or even awful. Years ago, I bought a jar of cardamom at the market and swore I would never cook with cardamom again...the taste was terrible, maybe even rancid. Now I buy pods and grind my own most of the time or buy them from a spice shop like penzeys or burlap and barrel where freshness is a plus.
Erin says
Yes! Fresh spices make all the difference, especially with one like cardamon. I agree with you! I didn't know that I liked the flavor of cardamom until I had it freshly ground.
Erica says
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 says
Those both sound absolutely amazing!
Clare says
Could I make the dough and leave in refrigerator for a couple of days prior to baking?
Erin says
Absolutely! The dough can be kept in the refrigerator for up to 5 days.
Cathy says
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 says
Wow, Cathy! What a compliment! I bet the mandarin was a gorgeous garnish!
Sarah says
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 says
I appreciate you sharing this, Sarah! Merry Christmas!
Valerie says
Delicious cookies. Thank-you for the recipe and the detailed instructions which helped make the perfect texture cookie.
Erin says
Thank you, Valerie! I am happy to hear you enjoyed them!
Carie says
I was only able to find pre-ground cardamom, would you recommend increasing the amount used since it is not fresh?
Erin says
If it is a freshly opened container the same amount should work fine.
Diane Oppenneer says
They good, but really didn’t taste the cardamom. What is the amount?
Erin says
The recipe calls for 1 teaspoon of ground cardamom. I recommend freshly ground cardamom for the best flavor. And if you are using store bought ground cardamom, make sure to use it within 6 months of opening as it loses flavor over time.
MS says
IMO this recipe is missing egg. These cookies fell apart and the texture was too grainy.
I do appreciate the flavor combos which I’ll use for a tried and true shaped cookie recipe.
Erin says
Thank you for sharing your input! Traditional shortbread cookies do not typically contain eggs. It sounds like you are looking for more of a spritz-style shortbread.
Deeanne Akerson says
These are spectacular, and I’m wondering how you think they would hold up with gluten-free flour as one of my best friends cannot eat gluten but loves cardamom. Have you tried it? Do you think it would work best with a generic, gluten-free flour, or perhaps coconut flour?
Erin says
I have not tried it, but your best bet is probably Bob's Red Mill 1:1 Gluten Free Flour. In the gluten free baking I have done that's the brand that has produced the most consistent results. Report back if you try it!
Ana-Marija says
why should i be putting them in a freezer after cutting them out? I don’t have a freezer at home so just wondering if it works if I omit this step ?
Erin says
Hi Ana-Marija! Placing the dough into the freezer re-chills the butter, which is an important step to help the cookies keep their shape. If you do not have a freezer then place them in the refrigerator for at least 30 minutes.
Dianne says
I just put mine in the refridgerator for 15 minutes. Worked great!
Erin says
Thanks for sharing, Dianne! I’m glad it worked so well for you!
Fran Van Horn says
Erin,
Do you think it would hurt to put a drop or of two orange extract into the glaze? I made these this morning for the first time and, even with orange zest on top, can’t really taste orange flavor from the fresh orange juice in the topping.
Thanks, Fran in NJ
Erin says
That addition should be fine!
Fran says
Thanks!
Eny says
I think I've made this recipe 4 times in the last month because these cookies are such a hit! I make them vegan by using plant-based butter and milk but otherwise I follow the recipe to a T. Thank you for sharing!
Erin says
Thank you for sharing that plant-based butter and milk are good substitutions! So glad you enjoy these cookies!
Lisa Dudley says
Wow! These are delicious. When I opened the bag of cardamom, I was initially put off by the smell. I was afraid the taste would be overpowering in the cookie. However, I decided to give them a try. I used my coffee grinder to grind the cardamom. After that, these were a snap to put together. I squeezed the juice from an orange I was zesting for the glaze. These were light, buttery, and had a beautiful flavor.
Erin says
Thank goodness the flavor is more mild than the aroma, right? So glad that you enjoyed the recipe and that it made good use of your orange!
Emily says
Was so excited to make these, will have to try again later this week! Turns out when you grab the wrong measuring cup and only use half the flour they don’t hold up too well 😂
Erin says
Oh no! Don't beat yourself up. We've all done that before. I hope you enjoy them next week!
Olivia says
Simple process, incredible flavour! These were a hit at Christmas. My brother-in-law doesn't like sweet things, but I watched him eat 4 of these. Such a great flavour combo. I'll be using a bunny cookie cutter to make them again for lunar new year. Thank you so much!
Erin says
I hope that your bunny cookies turned out just as perfectly! Happy new year!
Patti says
I think when I wrote my initial comment yesterday only 4 stars came up - I certainly intended it to be 5!!!
Patti says
Erin, these are just wonderful. My father’s family was Finnish and every Christmas we make Pulla, a traditional Finnish braided cardamom bread. We’ve dubbed your recipe ‘Pulla cookies’! Our family just loves them! Thank you so much for sharing!
Erin says
I love the new name! And that these cookies bring back sweet family memories. Thanks, Patti!
Linda says
Hi; I am very frustrated. The butter is left overnight and still it is NOT soft. Yes it is very cold. What do I do. Also what mixing attachment should I use. I made these before and had an awful time but I love the cookies! Need help. The butter is not soft. HELP please.
Thank you 12-19-22
Please respond today, Please
Erin says
Hi Linda! When you push on the butter it should leave an indentation but your finger should not sink all the way into the butter. If you keep a cold home (below 68 degrees) or you need to quickly soften your butter you can fill a heat-safe bowl with boiling water. Let it sit for about 30 seconds then empty the bowl. Immediately turn that bowl upside-down over the butter and leave it there for 2 minutes. The residual heat from the bowl will soften the butter.
Regarding the mixing attachment, the paddle attachment on a stand mixer works best. The regular beaters of a hand mixer works as well.
Linda says
Wonderful. Thank you
Cindy Lee says
These cookies are extraordinary!! Very light! The glaze is just the right touch for them!!
Erin says
Thank you so much, Cindy! I am glad that you enjoyed them!
Susan says
This Cardamom Shortbread Cookie with orange glaze did not disappoint. Texture was just as you promised. The aroma along with the orange glaze is just perfect.
Thanks and Merry Christmas
Erin says
I am thrilled to hear that they met your expectations, Susan! Enjoy and Merry Christmas to you!
Emma says
Hi! Do you grind the pod too? Thanks! These sound great.
Erin says
Hi Emma! You can grind either just the seeds or the pod. I prefer to use the whole pod.
J says
Do you think I could make these with a cookie press!
Erin says
I have not tried them with a cookie press. If you do decide to give it a shot then definitely refrigerate the shaped cookie dough before baking. The fine detail of pressed cookies may not hold.
Judy says
Wow I didn't know that you could use the outer pod. I used to just grind the seeds and throw out the pod. Wouldn't the pod be kinda fibrous and does it have the potency of flavor that the seeds would have?
Erin says
Great question, Judy! When the pod is ground, the fibrous texture isn’t noticeable, and it actually adds a lot of aromatic oils to the flavor. Using the whole pod gives a slightly milder, well-rounded flavor compared to just the seeds. It’s a great way to get the most out of the spice!
Amy VanSickle says
When I saw Erin making these, I knew I HAD to make them for a cardamom-loving friend. So glad I did! We both agree they're addictive, and I'm not usually a shortbread OR cardamom fan, but YUM!! Your step-by-step tips were GOLD when I was making them. I felt like you were there teaching me 😉 and it helped me side-step any mistakes I could have made. Will definitely make them again, both as written and at my friend's request, with lemon glaze next. 🙂
Erin Gierhart says
This is amazing! I am so glad that the tips were helpful to you, and that your friend loved the cookies! An even bigger compliment that you liked them as well! Lemon glaze would be an incredible substitution!
Gerrie says
What size cuttter and how many cookies does it make? Can’t wait to try these.
Erin says
I used a 2x2-inch cutter and they made 15 cookies.