These Orange Cardamom Shortbread Cookies are a delightful blend of tangy citrus and aromatic spices, making them an irresistible treat for everyone.
These cookies are irresistibly buttery and crumbly, infused with the essence of oranges and exotic cardamom. Every bite bursts with an explosion of aromatic flavour and I bet all would love for have anytime.
I love cookie stamps, so I use them for my cookies. You can check my website for Pistachio Pudding Mix Cookies, where I used the cookie stamp.
Why you’ll love this recipe?
- You will love this cookie because it is easy to prepare and takes less than an hour to bake.
- The flavour combination is the highlight of this cookie – citrusy orange juice with shredded orange zest and the exotic cardamom flavour are a match made in heaven.
- Using a cookie stamp on the cookie dough is fun, and I bet kids would love to help when baking.
- This cookie dough can easily be stored in the freezer and used whenever needed.
Ingredients for orange cardamom shortbread cookies
- all-purpose flour
- unsalted butter
- sugar (caster sugar )
- orange sugar
- orange zest
- orange extract – to enhance the orange flavour in the cookies.
- cardamom powder
- baking powder – I add baking powder to shortbread cookies, which helps to give them a little lift and make them flaky. I love this.
- salt
See recipe card for quantities.
Step-by-step instructions of preparing orange cardamom shortbread cookies.
1.In a mixing bowl, combine unsalted room-temperature butter and sugar. Whisk for two to three minutes until fluffy (an electric hand beater or a balloon whisk can be used).
- To it add fresh orange juice and orange zest.
3. Add orange extract and gently mix until everything is evenly combined.
- It is perfectly combined.
5. Sift together the flour, baking powder, salt, and powdered cardamom; then mix with a spatula. Be careful not to overmix the cookie dough.
6. The cookie dough should be soft and malleable for the orange cookies.
7. Cling wrap the cookie dough and refrigerate for 15 to 20 minutes.
8. Roll the cardamom orange cookie dough to ½ an inch thickness as shown.
Stamping on orange cardamom shortbread cookies
Stamping on shortbread cookies is fun to add a decorative touch to your baked goods. Involving the whole family in this enjoyable task during holidays is more fun. Here are simple steps for stamping on shortbread cookies.
I’ve used Nordic cookie stamp for these cookies.
Remember to choose a food-safe stamp and clean it thoroughly before and after each use. Experiment with different designs and patterns to create beautifully stamped shortbread cookies!
9. Using a cookie press, gently cut out the cookies as shown.
10. Using a cookie press, gently cut out the cookies as shown. Do not press too hard.
11. Preheat oven to 180* degrees and bake it for 13 to 14 minutes.
12. Bake the orange cookies and let them be on the baking tray for two to three minutes before transferring onto the cooling rack.
13. Bake the orange cookies and let them be on the baking tray for two to three minutes before transferring onto the cooling rack.
Paring
Aromatic, tasty stamped orange cardamom cookies are ready to have it with a cup of coffee, milk or as a snack or as a dessert with a dip of chocolate sauce.
Hint: Dust the cookie stamp with flour, ensuring it is well coated, then press the dough to achieve the perfect shape of the stamp.
Substitutions for orange cardamom shortbread cookies.
- Flour – Use whole wheat flour instead of all-purpose flour or use a 50:50 mix of both types of flour.
- Sugar – You can substitute brown sugar, light brown sugar, or granulated sugar for caster sugar.
- Cardamom – You can substitute cardamom extract for crushed cardamom.
Variations
- Add chocolate chips to the cookie dough for a classic and delicious twist. You can choose from milk chocolate, semi-sweet or dark chocolate, or white chocolate.
- Mix in chopped nuts like cashews, pecans, walnuts, or almonds for added crunch and flavour.
Storage
Orange shortbread cookies can be stored in an airtight container at room temperature for up to 1-2 weeks. Ensure they are completely cooled before storing.
If you want to store cookies for a longer period, you can freeze them in airtight containers or freezer bags and thaw them to room temperature before serving.
Top tip
t’s a good practice to adjust the baking temperature when baking multiple batches of cookies to ensure consistent results. By starting at a slightly higher temperature for the first batch and then reducing it for subsequent batches results in consistent even brown colour cookies.
FAQ
Mixing excessive dough can create too much gluten, making the cookie dough instead of crumbly. This is the main mistake that most make.
Chilling the dough before baking helps the cookies maintain their shape and texture during baking. Skipping this step can lead to cookies that spread too much.
Overbaking can result in a dry and hard cookie instead of a tender and buttery one.
You can store the cookie dough for up to three to four months. Remember to wrap the cookie dough properly and store it in an air tight container or zip lock back.
Related
Looking for other cookie recipes like this? Try these:
If you’ve tried this recipe, don’t forget to rate the recipe and let me know your feedback in the comments below. I love hearing from you! Happy Baking!
Recipe Card📖
Orange Cardamom Shortbread Cookies
Ingredients
- 2 cups all-purpose flour
- ¾ cup butter ( unsalted )
- ⅔ cup Caster sugar
- 2 tablespoon orange juice
- ¾ tablespoon orange zest
- 1 tablespoon cardamom powder ( freshly crushed )
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ teaspoon orange extract ( optional )
Instructions
- In a mixing bowl, combine unsalted room-temperature butter and sugar. Whisk for two to three minutes until fluffy (an electric hand beater or a balloon whisk can be used).
- To it add fresh orange juice and orange zest.
- Add orange extract and gently mix until everything is evenly combined.
- It is perfectly combined.
- Sift together the flour, baking powder, salt, and powdered cardamom; then mix with a spatula. Be careful not to overmix the cookie dough.
- The cookie dough should be soft and malleable for the orange cookies.
- Cling wrap the cookie dough and refrigerate for 15 to 20 minutes.
- Roll the cardamom orange cookie dough to ½ an inch thickness as shown.
- Using a cookie press, gently cut out the cookies as shown.
- Using a cookie press, gently cut out the cookies as shown. Do not press too hard.
- Preheat oven to 180* degrees and bake it for 13 to 14 minutes.
- Bake the orange cookies and let them be on the baking tray for two to three minutes before transferring onto the cooling rack.
- Bake the orange cookies and let them be on the baking tray for two to three minutes before transferring onto the cooling rack.
Notes
Nutrition
Kish
Yummy
JAYANTHY
Thank you so much!
JAYANTHY
Very impressive!
JAYANTHY
Thank you!
Nanajee Travels
These Orange Cardamom Shortbread Cookies sound absolutely delicious! 🍊✨ The combination of citrus and spices is perfect for a cozy treat. I can already imagine how irresistible they must be—perfect for sharing! 🍪
JAYANTHY
Thank you!
Lili
I baked it for a family do and they love it. Thank you.
JAYANTHY
Thank you very much! Please rate the recipe by giving it a star rating.