When the scent of warm spices and citrus begins to waft through your kitchen, you know the holidays have truly arrived. These Orange Cardamom Shortbread Cookies are everything you want in a Christmas treat—fragrant, buttery, and just the right amount of sweet. The delicate floral notes of cardamom paired with the brightness of orange zest turn an otherwise humble cookie into something unforgettable. Whether you're making a big cookie box for friends or preparing a cozy afternoon snack with tea, these cookies hit that nostalgic holiday note while still feeling a little bit fancy.
Buttery Orange Cardamom Shortbread Cookies
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Dessert, Snack
Cuisine American
Mixing bowls A large one for creaming the butter and a medium one for combining dry ingredients.
Hand mixer or stand mixer For creaming the butter and sugar to fluffy perfection. A sturdy wooden spoon can work in a pinch if you're willing to put in the elbow grease.
Microplane or fine grater For zesting the orange without getting any bitter pith.
Plastic wrap or parchment paper To shape and chill the dough.
Sharp knife or cookie cutter Depending on whether you go for slice-and-bake or cut-out cookies.
Baking Sheet and Parchment Paper For easy cleanup and even baking.
Cooling rack To help the cookies cool evenly and stay crisp.
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange zest from about 1 medium orange
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 2 cups all-purpose flour spooned and leveled
- Optional: granulated sugar for sprinkling
Cream the Butter and Sugar
Start by beating the softened butter and powdered sugar together until the mixture is light and fluffy—about 2–3 minutes. This helps the cookies stay tender while giving them a smooth, creamy texture.
Add Flavorings
Beat in the vanilla extract, orange zest, and ground cardamom. This is where the dough really begins to smell like Christmas. The zest adds brightness while cardamom brings a cozy, spiced depth.
Mix in Dry Ingredients
In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture, mixing on low speed just until a soft dough forms. Don’t overmix—you want to keep that shortbread texture light and crumbly.
Shape and Chill
Turn the dough out onto a piece of plastic wrap or parchment. Form it into a log about 2 inches in diameter or flatten it into a disc if you’re planning to roll and cut shapes. Wrap tightly and refrigerate for at least 1 hour. This helps the flavors meld and ensures clean slicing or cutting.
Preheat and Slice
Preheat your oven to 350°F (175°C). If you're doing slice-and-bake, cut the chilled dough into 1/4-inch slices. For cut-outs, roll out the dough to about 1/4-inch thickness and use your favorite holiday cookie cutters.
Bake
Place cookies on a parchment-lined baking sheet about 1 inch apart. Sprinkle with granulated sugar if desired. Bake for 10–12 minutes or until the edges just start to turn golden. Keep an eye on them—they can go from pale to overdone quickly.
Cool and Store
Let the cookies cool on the sheet for 2–3 minutes before transferring them to a cooling rack. Once fully cooled, store in an airtight container for up to a week—or freeze for longer storage.
Pairings
These cookies are perfect with a warm mug of chai, Earl Grey tea, or even a holiday mulled wine. If you're making a dessert board, include these alongside dried apricots, candied pecans, and dark chocolate truffles. They also complement fruit-forward desserts like cranberry tarts or citrus loaf cakes. For a more decadent pairing, serve them with a dollop of whipped mascarpone or clotted cream on the side.
They make beautiful additions to Christmas cookie tins, and pair wonderfully with other holiday treats like ginger molasses cookies or almond biscotti. Wrap them in parchment and tuck them into a festive tin next to a few slices from your favorite christmas quick breads for an elegant and thoughtful gift.
FAQs
1. Can I use ground cardamom from the store, or should I grind my own?
Store-bought ground cardamom works just fine in this recipe. However, if you have whole green cardamom pods and a spice grinder, freshly ground will offer more intense, floral notes.
2. Should I use salted or unsalted butter?
Always go with unsalted butter for shortbread so you can control the salt level. If salted butter is all you have, omit the added salt in the recipe.
3. What’s the best shape for these cookies—sliced or cut-out?
It’s really up to your style! Slice-and-bake offers a more rustic, traditional look while cut-out cookies can be festive with holiday shapes. The flavor and texture remain consistent either way.
4. Can I make the dough ahead of time?
Absolutely. The dough can be made and chilled for up to 3 days, or frozen for up to 2 months. Just thaw slightly before slicing or rolling.
5. Do these cookies ship well for gifting?
Yes, they hold their shape and texture beautifully, making them excellent for gifting. Pack them tightly in layers of parchment paper in a sturdy tin or box for best results.
