Best 4 Orange Cardamom Cookies Recipes

ORANGE CARDAMOM COOKIES

Steps:

• Make dough:
• Whisk together flour, zest, cardamom, and salt.
• Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
• Cut and bake cookies:
• Preheat oven to 350°F with rack in middle.
• Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes.
• Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
• Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
• Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.
• If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag. Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.
• Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).

CARDAMOM-ORANGE SUGAR COOKIES

Steps:

• Whisk flour, cardamom, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually add 1 cup plus 2 tablespoons sugar; beat until light and fluffy, about 3 minutes. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add 1/3 of flour mixture; beat on low speed just to blend. Add remaining flour in 2 additions, beating on low speed just until blended. Refrigerate until firm enough to shape, about 1 hour.
• Divide dough in half. Form each half into ball. Flatten into disks and wrap in plastic. Chill until firm enough to roll out, about 45 minutes. DO AHEAD: Dough can be prepared 1 day ahead. Keep refrigerated. Let chilled dough stand at room temperature until soft enough to roll out, about 15 minutes.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Cut out cookies using festive cookie cutters. Carefully transfer cookies to prepared baking sheets, spacing 1 inch apart. Sprinkle with raw sugar. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.
• Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cool completely. Let baking sheets cool completely, then repeat process with remaining dough, lining sheets with fresh parchment between batches. DO AHEAD: Cookies can be made 3 days ahead. Store cookies in airtight containers at room temperature.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

FLOURLESS ALMOND COOKIES WITH CARDAMOM, ORANGE ZEST, AND PISTACHIOS

Steps:

• Using an electric mixer on medium speed, cream sugar and oil in a large bowl until mixture resembles texture of wet sand, about 3 minutes. Add egg and orange zest and beat until just combined.
• Whisk almond flour, potato starch, cardamom, and salt in a medium bowl. Fold dry ingredients into oil mixture. Cover with plastic wrap and chill 1 hour.
• Spread pistachios in a single layer on a rimmed baking sheet. Divide dough into 2 balls. Roll each ball into 1 1/2" wide logs, then roll logs in pistachios to coat; reserve remaining pistachios for decorating, if desired. Wrap logs in plastic wrap and chill at least 1 1/2 hours.
• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment. Using a sharp knife, slice dough into 1/4"-thick rounds and arrange on baking sheets (about 12 per sheet). Sprinkle with reserved pistachios, pressing lightly to adhere (alternatively, drizzle with melted chocolate after cookies are baked, see below).
• Bake cookies, rotating sheets halfway through, until undersides are golden, 8-12 minutes. Transfer cookies to wire racks. Let 1 sheet cool completely before lining again with parchment and baking third batch.
• If you didn't sprinkle the cookies with pistachios, melt chocolate in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is smooth. Drizzle cooled cookies with chocolate and let set before serving.
• Do Ahead
• Dough can be formed into logs 3 days ahead; keep chilled. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

ORANGE-CARDAMOM ICEBOX COOKIES

Steps:

• Combine sugar and shortening in large bowl.
• Beat at medium speed of electric mixer until well blended.
• Add egg, syrup, orange peel, vanilla and orange extract.
• Beat until well blended and fluffy.
• Combine flour, cardamom, baking powder, baking soda, salt and cinnamon.
• Add gradually to creamed mixture at low speed.
• Mix until well blended.
• Divide dough in half.
• Roll each half into a 12-inch long log.
• Wrap and chill 4 hours or until firm.
• Heat oven to 375°F.
• Grease baking sheets with shortening.
• Place sheets of foil on counter for cooling cookies.
• Cut rolls into 1/4-inch slices.
• Place 1 inch apart on prepared baking sheets.
• Bake at 375° for 7 to 9 minutes or until bottoms are lightly browned.
• Do not overbake.
• Cool 2 minutes on baking sheet.
• Remove cookies to foil to cool completely.
• Makes about 5 dozen cookies.