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Cardamom Shortbread Cookies with Orange Glaze

A close-up of several cardamom shortbread cookies drizzled with white icing and sprinkled with orange zest.
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Buttery, tender shortbread infused with warm cardamom, topped with a bright citrus glaze. Perfect for holiday cookie boxes or afternoon tea.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh orange juice
  • 1/2 teaspoon orange zest (optional)

Instructions

  1. Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
  2. Beat in the vanilla extract.
  3. In a separate bowl, whisk together the flour, ground cardamom, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Shape the dough into a log, about 1.5 to 2 inches in diameter. Wrap tightly in plastic wrap and chill for at least 30 minutes.
  6. Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
  7. Slice the chilled dough into 1/4-inch thick rounds.
  8. Place the cookie slices onto the prepared baking sheets, about 1 inch apart.
  9. Bake for 15-18 minutes, or until the edges are lightly golden. The centers should still look pale.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, 2 tablespoons of orange juice, and orange zest (if using) until smooth. Add more orange juice, a teaspoon at a time, until you reach your desired drizzling consistency.
  12. Once the cookies are completely cool, drizzle the glaze over them. Let the glaze set before serving or storing.

Notes

  • For make-ahead: The dough logs can be wrapped and refrigerated for up to 3 days or frozen for up to 1 month. Slice and bake from frozen, adding a few extra minutes to the baking time.
  • For slice and bake shortbread, ensure the dough is well-chilled before slicing.
  • The glaze consistency can be adjusted by adding more powdered sugar for a thicker glaze or more orange juice for a thinner glaze.
  • These cookies store well in an airtight container at room temperature for up to 5 days.

Nutrition

Find it online: https://delishcraze.com/cardamom-shortbread-cookies/