Shortbread cookies are such a classic cookie with a buttery flavor, but light texture. The Subtle flavor of these Orange Cardamom Shortbread Cookies only add to the love we already have of shortbread.
Why You Need To Make These Cookies- Soon
As noted above, shortbread cookies are a cookie almost everyone loves. They have a mild, buttery flavor that works well with a variety of add-in flavors. The orange cardamom pair so well with this cookie. I promise it will quickly become a favorite in your home as it is in ours.
They are a really simple cookie to make. Sure, there is the chill time required, but other than that, they are really quick to make.
These are a cookie you can easily make ahead of time. The dough can be stored in the fridge for up to a week before baking. Or you can store them in the freezer for about a month.
I love to serve these for my family and friends, but also love to give them away for gifting. You can gift the dough log, or bake and gift. Either way, they will be appreciated.
What is Cardamom?
It is a warming spice, that has a slightly complex flavor. It comes from the pods of a cardamom plant that is native to South India.
I started dabbling with cardamom when I took an interest in Swedish baking. If you are new to it, I would recommend starting with a small amount. This will be noted in the recipe box below.
Ingredients
- Whole Wheat Pastry Flour- This is my favorite whole wheat flour to use for cookies. It has a lower protein content, which created a tender cookie.
- All-purpose flour- I use a mix of both whole wheat and pastry flour as it gives a texture that most people like and are used to.
- Cardamom
- Salt
- Cinnamon- I love the combination of the cinnamon and cardamom together.
- Butter
- Granulated Sugar- you could also use brown sugar, but I like the granulated sugar here.
- Orange Zest and Juice- This is where that amazing orange flavor will come from.
- Vanilla
- Almond Extract- another flavor I love with the cardamom
- Egg yolk
How To Make
Combine your flour, cardamom, cinnamon, and salt in a small bowl and set this aside.
Add the butter and sugar to your mixing bowl and cream for about a minute. Then add in the orange zest, juice, egg yolk, vanilla, and almond extract. This time only mix to combine.
Last in are the dry ingredients. Mix these also only to combine.
Form a log with the cookie dough on a piece of saran wrap. I use the saran wrap to roll it so I don't get my hands dirty.
Chill the dough for at least 2 hours, or up to 1 week in the fridge. When you are ready to bake, preheat the oven.
Slice in ¼ inch segments, then bake until the edges are very light golden brown.
Remove from the oven and enjoy!! I like to let them cool just slightly.
How To Bake With Whole Wheat Flours
I have been baking with whole wheat flour for a long time and love it. Let me share a few things I have learned over the past years through trial and error.
The first thing is to make sure you are using the right kind of wheat for the right bake. All whole wheat flour has different protein levels, just as refined flour does. Think about cake flour, bread flour, etc.
The reason I chose whole wheat pastry flour for this recipe is it is soft wheat, with lower protein levels. This will give your cookies the tender texture and mild flavor you are looking for.
Another thing is- do not over mix. Whole wheat baked goods, especially cakes, cookies, etc can get really tough, really fast. When the flour is added, only mix to combine.
The last thing, make sure not to overbake. This will dry out any cookie in a hurry, but especially whole wheat cookies. These cookies should be baked until the edges are a very light golden brown.
FAQ Shortbread Cookies
You can! They freeze well for at least a month. These cookies can be made well in advance.
You can. The beauty of this recipe is it can go either way. You can do a blend as I did, or go all white flour if you prefer.
Shortbread cookies have a higher flour to butter ratio than sugar cookies do.
Other Cookie Recipes
- Cranberry Almond Shortbread Cookies
- Linzer Cookies
- Dark Chocolate and Rye Cookies
- Dried Cherry and Dark Chocolate Oatmeal Cookie
- Whole Grain Snickerdoodles
Orange Cardamom Shortbread Cookies
Equipment
- hand or stand mixer
- Baking sheets
Ingredients
- 1 ¼ cup all-purpose flour
- ¾ cup whole wheat pastry flour
- 1 tablespoon cardamom
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup softened butter
- ¾ cup granulated sugar
- 3 tablespoons orange zest
- 2 tablespoons fresh orange juice
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- 1 egg yolk
Instructions
- Mix the all-purpose flour, whole wheat pastry flour, cardamom, cinnamon, and salt in a small bowl. Set aside.
- In another medium-sized bowl, place the butter and granulated sugar. Mix on medium speed for about 1 minute. Scrape down the sides and add the egg yolk, orange zest, orange juice, vanilla, and almond extract.
- Mix this on low speed only until it is combined. The last in is your dried ingredients. Again, mix only to combine.
- On a piece of saran wrap, Roll the cookie dough into a round log that is about 2-3 inches wide. My log was about 12 inches. Wrap it well in saran wrap.
- Chill for at least 2-3 hours. It can also be made up to 4 days in advance before baking. Or you can freeze the log for up to 2 months. If you are freezing it, make sure it is wrapped really well.
- When you are ready to bake, preheat your oven to 350 degrees. Slice about ¼ inch. Place them on a parchment-lined baking sheet. They will spread a little, but not too much. I baked 12 per baking sheet.
- Place in the preheated oven and bake for 12-15 minutes. I love my cookies pretty soft, so I bake them for 12 minutes. I like to look for a very light golden brown just on the edges.
- Remove from the oven and allow them to cool slightly before taking them from the baking sheet.
- They will hold up to 3 days in the fridge or 2 days on the countertop.
- Now, sit back and enjoy. You deserve it!
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