Orange Cardamom Icebox Cookies
Sweet, citrusy, and wonderfully aromatic, these Orange Cardamom Icebox Cookies are a slice-and-bake dream that perfectly balance bright, zesty orange with the warm, floral spice of cardamom. Easy to make and perfect for prepping ahead, these cookies feature a buttery shortbread-like texture and an enchanting flavor profile that’s ideal for holiday platters, afternoon tea, or anytime you crave something sweet yet sophisticated. With minimal prep time and the convenience of chilling the dough in advance, these cookies are a time-saving treat that you can bake fresh whenever the craving strikes. Serve them with a steaming cup of coffee or chai to highlight their fragrant spiced notes, and watch them become an irresistible favorite in your cookie repertoire.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 170 grams unsalted butter
- 150 grams granulated sugar
- 2 tablespoons orange zest
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 0.5 teaspoons salt
Directions
Step 1
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, approximately 2-3 minutes.
Step 2
Add the orange zest, ground cardamom, and vanilla extract to the butter mixture, and beat until well combined.
Step 3
In a separate bowl, whisk together the all-purpose flour and salt.
Step 4
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix.
Step 5
Divide the dough into two equal portions. Roll each portion into a log approximately 1.5 inches (4 cm) in diameter. Wrap each log tightly in plastic wrap.
Step 6
Refrigerate the dough logs for at least 2 hours, or until firm. For longer storage, freeze the dough for up to 1 month, thawing slightly before slicing.
Step 7
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 8
Remove the refrigerated dough and unwrap. Using a sharp knife, slice the dough into 1/4-inch (0.6 cm) rounds and arrange them on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between cookies.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges begin to turn a light golden brown.
Step 10
Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store the cooled cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (619.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2794.4 |
| Total Fat 148.9g | 0% |
| Saturated Fat 85.4g | 0% |
| Cholesterol 376.4mg | 0% |
| Sodium 1209.8mg | 0% |
| Total Carbohydrate 355.3g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 152.2g | |
| Protein 28.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 100.4mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 411.1mg | 0% |
Source of Calories