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!
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.
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
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.
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.
- 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.
- 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.
- 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.
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.
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!
Cardamom Shortbread Cookies with Orange GlazeRecipe by:
- 1 cup (219g) salted butter, softened
- ½ cup (60g) confectioner's sugar
- 1 teaspoons ground cardamom
- 1 ¾ cups (252g) all-purpose flour
- 1 cup confectioner's sugar
- 1 tablespoon orange juice
- 1 tablespoon milk
- orange zest to decorate (optional)
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.
- 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.
- 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.
- 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.
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 😂
Oh no! Don't beat yourself up. We've all done that before. I hope you enjoy them next week!
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!
I hope that your bunny cookies turned out just as perfectly! Happy new year!
I think when I wrote my initial comment yesterday only 4 stars came up - I certainly intended it to be 5!!!
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!
I love the new name! And that these cookies bring back sweet family memories. Thanks, Patti!
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
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.
Wonderful. Thank you
These cookies are extraordinary!! Very light! The glaze is just the right touch for them!!
Thank you so much, Cindy! I am glad that you enjoyed them!
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
I am thrilled to hear that they met your expectations, Susan! Enjoy and Merry Christmas to you!
Hi! Do you grind the pod too? Thanks! These sound great.
Hi Emma! You can grind either just the seeds or the pod. I prefer to use the whole pod.
Do you think I could make these with a cookie press!
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.
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. 🙂
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!
What size cuttter and how many cookies does it make? Can’t wait to try these.
I used a 2x2-inch cutter and they made 15 cookies.