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Cardamom Shortbread Cookies with Orange Glaze

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These Cardamom Shortbread Cookies with Orange Glaze are a simple yet flavorful treat featuring warm cardamom and a refreshing orange glaze, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Baked Goods, Scottish
Calories: 90
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour This is the main structure of your cookies.
  • 1/2 cup powdered sugar Brings light sweetness to the cookies.
  • 1 cup unsalted butter, softened Adds rich, creamy texture.
  • 1 tsp ground cardamom Provides the warm aroma and flavor.
  • 1/2 tsp salt Enhances the overall flavor.
For the Orange Glaze
  • 1/2 cup powdered sugar Sweetens and creates a smooth finish for the glaze.
  • 2 tsp orange zest Adds vibrant citrus notes.
  • 1-2 tsp orange juice Adjust for consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the softened unsalted butter and powdered sugar. Beat until light and fluffy, about 3-5 minutes.
  3. Gradually sift in the all-purpose flour, ground cardamom, and salt. Mix on low speed until just combined.
  4. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Baking
  1. Once chilled, roll the dough to about 1/4-inch thickness and use cookie cutters to create shapes.
  2. Place them on the prepared baking sheet and bake for about 12-15 minutes or until the edges are lightly golden.
Glazing
  1. While the cookies cool, whisk together powdered sugar, orange zest, and enough orange juice to create a smooth glaze.
  2. Drizzle the glaze over the cooled cookies and allow it to set before serving.

Nutrition

Serving: 1gCalories: 90kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 50mgSugar: 3g

Notes

For a dairy-free version, substitute butter with coconut oil. Store leftover cookies in an airtight container for up to a week.

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