Orange Cardamom Cookie Recipe
User Reviews
4.2
Orange Cardamom Cookie Recipe
Description
Orange Cardamom Cookies combine the smoky, slightly resinous flavor of ground black cardamom with fresh orange zest and juice, forming a distinctive aromatic cookie dough. The dough is made by creaming unsalted butter with sugar before incorporating egg and citrus, then gently mixed with a flour blend that includes baking soda and salt for leavening and taste balance. Chilling the dough in a log shape for several hours firms it up, making it easier to slice and bake, which also controls spreading and preserves texture.
The baking process results in cookies that offer a chewy bite with a lightly crisp edge thanks to controlled dough moisture and chilling. The orange enhances the cardamom's warmth with a bright, citrusy contrast. This recipe's thoughtful balance of spices and citrus makes it suitable for serving during holidays, afternoon breaks, or when a subtly spiced, puffy cookie is desired.
Because the dough can be refrigerated for several days or frozen, you have flexibility in timing your baking sessions. The recipe's note suggests a flour adjustment to increase structure, contributing to a more puffy and chewy cookie. The result is a cookie that holds shape while delivering delicate aromatic complexity.
Ingredients
- 2 cups flour
- 1 teaspoon black cardamom ground
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt coarse
- 3/4 cup sugar
- 3/4 cup butter room temperature, unsalted
- 1 egg
- orange zest
- 2 tablespoons orange juice fresh
Instructions
- Sift or whisk together the flour, cardamom, baking soda and salt in a medium mixing bowl. Set aside.
- In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, cream together the butter and sugar until fluffy and light in color. Blend in the egg, orange zest and orange juice.
- Slowly, add the flour mixture until fully combined.
- Form the cookie dough into a log about 12-inches long and wrap tightly in plastic wrap. Dough will be soft and sticky. Pour it onto the plastic wrap along an edge and then wrap it up, forming the log as you go. It might have a lot of bumps and this is ok, as it starts to harden, you can roll it on the counter or another hard surface to make a perfect circle.
- Place it in the refrigerator for a minimum of 4 hours but up to 5 days. If freezing, double wrap with plastic wrap and then aluminum foil.
- When ready to bake (thaw if frozen), preheat the oven to 375°F and line a cookie sheet with parchment paper. Cut cookie dough into 1/4 inch disks and place on the prepared cookie sheet about 2 inches apart. Cookies will spread, so make sure they have some room.
- Bake the cookies for 10-12 minutes, or until tops are lightly browned. Allow to cool for 5 minutes before moving to a cooling rack. Cooking times vary based on your oven, so watch them closely and remove when centers are tacky and shiny.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
- Chilling the dough for at least 4 hours is important to prevent excessive spreading and to achieve a better texture.
- Adding more flour than in the original version creates a puffier and chewier cookie texture.
- The dough can be refrigerated up to 5 days or frozen, but be sure to double wrap well if freezing.
- Slice the dough log into cookies and bake immediately after removing from cold storage; no additional resting is needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 50mg | 2% |
| Potassium | 7mg | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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