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Buttery Orange Cardamom Shortbread cookies

Buttery Orange Cardamom Shortbread Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American
Servings 24 Cookies

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Cream the Butter and Sugar

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.