These Orange Cardamom Shortbread cookies are buttery, tender, and gently fragrant. Bright orange zest lifts the warmth of ground cardamom, creating a cookie that feels simple but quietly aromatic. The flavor is balanced rather than sweet, making them especially nice with coffee or tea.

This recipe is part of my 12 Days of Cookies series, a holiday collection focused on classic cookies with thoughtful twists.

Watch the process


orange cardamom shortbread

ingredients


  • 1 cup (226g) unsalted butter, room temperature
  • 1/2 cup (99g) granulated sugar
  • 1 tsp vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/2 tsp cardamom
  • 2 tsp orange zest

directions


  1. Preheat oven to 325ºF. Grease a shortbread pan with butter then set aside.
  2. In a large bowl, add sugar and orange zest and massage zest into sugar to release the citrus oils. Add butter and vanilla extract and beat until smooth and creamy, about 2 minutes.
  3. Beat in flour and cardamom until fully incorporated.
  4. Press dough into shortbread pan and smooth top using your fingers. Prick the dough with a fork in several places to prevent the shortbread from getting too puffy while baking.
  5. Place in the oven and bake for 20-25 minutes and let cool in the pan completely. Remove from pan and gently break the shortbread cookies along the score lines.

Notes


  • Orange zest adds brightness without sweetness. Avoid adding juice, which can soften the dough.
  • Shortbread firms as it cools. Do not overbake.
  • Store in an airtight container at room temperature for up to 5 days, or freeze baked shortbread for longer storage.

If you make this recipe, I’d love to see it. Tag @EggsFlourMilk or leave a note below.