Introduction

Cardamom shortbread cookies with a bright orange glaze offer a delightful combination of warm spice and citrus sweetness. These buttery, tender cookies are perfect for an elegant tea time or a festive treat. The orange glaze adds a fresh, tangy finish that elevates the simple shortbread beautifully.

The image shows three square cookies on a white plate, each topped with a smooth, light-colored icing and small bits of orange zest scattered on top. The cookies have a golden-brown edge visible beneath the icing. On the right side of the plate, there is a white cup filled with light brown coffee with frothy bubbles on the surface. In the background, more cookies with similar icing and orange zest are placed on a white rectangular tray. Two halves of a bright orange tangerine are placed on the white marbled surface near the plate, adding a pop of color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter (softened)
1/2 cup powdered (confectioners) sugar

1 teaspoon freshly ground cardamom
1 3/4 cups all-purpose flour

1 cup powdered (confectioners) sugar (for the glaze)
1 tablespoon orange juice

1 tablespoon milk
Orange zest, to decorate (optional)

Instructions

Step 1: If using fresh cardamom, grind the pods into a fine powder to release full flavor.

Step 2: Beat the softened butter and 1/2 cup powdered sugar on low speed until the sugar is incorporated. Increase to medium speed and beat until creamy, about 30 seconds. Scrape down the sides of the bowl as needed.
Step 3: Add the flour and ground cardamom, mixing on low speed until the dough forms medium-sized chunks and no flour streaks remain. Avoid overmixing.
Step 4: Press the dough together with a spatula or your hands, then turn it onto a piece of plastic wrap. Shape it into a disk using the plastic wrap, wrap tightly, and refrigerate for 30 minutes.

Step 5: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
Step 6: Remove the dough from the refrigerator. Unwrap it and place between two sheets of parchment paper. Roll out to about 1/2-inch thickness, then cut out cookies with cookie cutters.
Step 7: Place the cut cookies onto a parchment-lined plate and freeze for 10-15 minutes to help maintain their shape while baking.

Step 8: Transfer the chilled cookies to the prepared baking sheet. Bake for 20-22 minutes or until just lightly golden. Let the cookies cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: For the glaze, mix 1 cup powdered sugar with the orange juice and milk until smooth.
Step 10: Dip the top side of each cooled cookie into the glaze, then turn them right side up. Sprinkle with orange zest if desired. Let the glaze set on a plate or cooling rack before serving.

Tips & Variations

Use freshly ground cardamom pods for a more intense and fragrant spice flavor compared to pre-ground cardamom.
For a dairy-free option, substitute the butter with a vegan butter alternative and use plant-based milk in the glaze.
Try adding a pinch of cinnamon or nutmeg to the dough for extra warming spice notes.

Decorate the glazed cookies with finely chopped pistachios for added color and crunch.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If glazed, let the icing fully set before storing. For longer storage, freeze the cookies (without glaze) in a sealed container for up to 3 months. Thaw at room temperature before glazing and serving. Reheat glazed cookies sparingly in a low oven (around 300°F/150°C) to avoid melting the glaze.

How to Serve

The image shows square cookies with a thick white frosting layer on top, decorated with small pieces of bright orange zest scattered unevenly. The cookie base is a light brown color with slightly scalloped edges visible beneath the frosting. Around the cookies, there are whole cardamom pods and loose orange zest pieces spread on a white marbled surface. On the left side, a half-cut fresh orange is partially visible, showing its juicy, vibrant orange interior. The scene is well lit with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground cardamom instead of whole pods?

Yes, ground cardamom works fine if you don’t have pods, but using freshly ground pods will give a brighter, more aromatic flavor.

What can I substitute for orange juice in the glaze?

You can substitute lemon juice or lime juice for a different citrus twist, or use a few drops of orange extract combined with milk if fresh juice isn’t available.