There’s something truly magical about the scent of orange and cardamom drifting through the kitchen—it instantly wraps my home in a warm, cozy hug. This Orange Cardamom Shortbread has become my go-to comfort food recipe, a little slice of citrusy, spiced heaven that’s as perfect for a quiet afternoon with tea as it is for gifting to a friend. It’s buttery, subtly sophisticated, and wonderfully simple to make, turning any ordinary moment into something special.

If you’re diving into holiday baking this season, let me tell you, these are the unique Christmas cookies you’ll want to add to your list. They offer such a lovely twist on traditional Christmas cookies recipes, and I love how they stand out on a festive platter. Whenever I’m brainstorming Christmas dessert ideas or need delightful holiday treats to share, this cardamom cookie is my first thought.

What I adore most is that you can bake a batch of these Christmas sweets ahead of time—their flavor only gets better. So you can relax, knowing you have a stash of irresistible holiday treats ready for your table or to tuck into gift boxes.

Love Orange Cardamom Shortbread? So do we! If you're into Christmas Cookie or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.

You Might Also Love

Cinnamon Sugar Snowball Bites: Easy...

10 Life-changing Meatball Tweaks—Act Fast

Almond Joy Thumbprint Cookies: Easy...

Why You’ll Love This Orange Cardamom Shortbread

• Effortlessly Elegant: Looks and tastes fancy with no special skills required.
• Incredible Aroma: Fills your kitchen with warm, citrusy comfort as it bakes.
• Make-Ahead Friendly: Dough freezes well and flavor improves after a day.
• Perfect Texture: Classic shortbread crumble with a subtle sugar crunch.

Ingredients & Tools

• 225 g (1 cup) unsalted, European-style butter, softened
• 100 g (1/2 cup) granulated sugar
• 2 tsp freshly grated orange zest (from about 1 large orange)
• 1 tsp vanilla extract
• 1 tsp ground cardamom
• 1/4 tsp fine sea salt
• 280 g (2 1/3 cups) all-purpose flour
• 2 tbsp coarse sanding sugar, for rolling

Tools: Stand mixer or hand mixer, microplane or fine zester, rubber spatula, plastic wrap, rolling pin, ruler, sharp knife or bench scraper, baking sheets, parchment paper, wire cooling rack

Notes: Use high-fat European-style butter for a tender crumb, and freshly grind cardamom seeds for the most vibrant flavor.

Nutrition (per serving)

Serves: 24 cookies | Prep Time: 20 minutes | Cook Time: 18-20 minutes | Total Time: 40 minutes (plus chilling)

Before You Start: Tips & Ingredient Notes

• Butter Temperature is Everything. Your butter should be cool to the touch but soft enough that you can press a finger into it and leave an indent. Too cold and the dough won’t cream properly; too warm and your cookies will spread and lose their signature delicate texture.
• Zest, Don’t Juice. When zesting your orange, be careful to only grate the bright orange outer layer. The white pith underneath is bitter and will throw off the lovely citrus balance we’re aiming for. A microplane is your best friend for this.
• Freshly Ground Cardamom is a Game-Changer. I know I mentioned it before, but it bears repeating. The flavor difference between freshly ground cardamom from whole pods and the pre-ground stuff from a jar is night and day. It’s more floral, more complex, and just… better.
• Weigh Your Flour. For the most consistent results, I highly recommend using a kitchen scale. If you must use cups, fluff your flour with a spoon, spoon it into the measuring cup, and level it off. Don’t scoop directly from the bag or you’ll pack in too much flour.

How to Make Orange Cardamom Shortbread

Storage & Freshness Guide

• Fridge: Store dough logs wrapped in plastic for up to 3 days before slicing and baking.
• Freezer: Freeze baked cookies in an airtight container for up to 3 months, or freeze dough logs for up to 3 months.
• Reviving: If cookies soften, warm in a 300°F oven for 3–5 minutes to crisp up.

Serving Suggestions

Complementary Dishes

• A Simple Cheese Board — The buttery, spiced shortbread is a stunning pairing with a sharp, creamy blue cheese or a tangy goat cheese. The sweet and savory combo is unexpectedly divine.
• Citrus-Infused Sorbet — Serve a couple of cookies alongside a scoop of lemon or blood orange sorbet. The clean, bright sorbet cuts through the richness of the shortbread perfectly.
• Vanilla Bean Panna Cotta — Use a cookie as a little edible spoon for a silky, delicate panna cotta. The textures and flavors create a truly elegant dessert experience.

Drinks

• Earl Grey Tea — The bergamot in the tea harmonizes beautifully with the orange and cardamom in the cookie, creating a full-circle citrus and floral moment.
• Hot Chocolate with a Orange Twist — A rich, dark hot chocolate with a strip of orange zest stirred in is a decadent and cozy partner for these cookies, especially on a chilly day.
• Sparkling Prosecco — The bubbles and slight dryness of a good Prosecco cleanse the palate between bites, making each taste of the shortbread feel like the first.

Something Sweet

• Dark Chocolate-Dipped Strawberries — The deep, bitter notes of dark chocolate and the fresh berry flavor provide a lovely contrast to the spiced, buttery cookie without overwhelming it.
• Lemon Curd Tartlets — If you’re going all out, the intense, puckery lemon curd is a fantastic flavor foil that makes the orange and cardamom in the shortbread sing even louder.
• Vanilla Ice Cream Sandwich — Honestly, take two slightly warm cookies and sandwich a scoop of high-quality vanilla ice cream between them. It’s a simple upgrade that feels incredibly special.

Top Mistakes to Avoid

• Mistake: Using melted or overly soft butter. This is the number one reason shortbread spreads and loses its delicate, crumbly texture. The butter must be softened but still cool for the structure to be right.
• Mistake: Skipping the chilling step. I’ve messed this up before too, thinking I could get away with a quick 30-minute chill. The dough logs need time to firm up completely so you can get clean slices and the cookies hold their shape in the oven.
• Mistake: Overmixing the dough after adding the flour. Once the flour is incorporated, stop mixing! Overworking the dough develops gluten, which leads to tough, hard cookies instead of tender, melt-in-your-mouth ones.
• Mistake: Over-baking. Shortbread should be pale gold, not brown. Baking them for too long will make them dry and give them a bitter, almost burnt butter taste. When in doubt, take them out a minute early.

Expert Tips

• Tip: Grate a little extra orange zest into your sugar jar. This creates an orange-infused sugar that you can use for rolling the logs, adding an even more intense citrus aroma and flavor to the cookie’s exterior.
• Tip: Add a tiny pinch of black pepper. It sounds wild, I know, but a scant 1/8 teaspoon of freshly ground black pepper will amplify the warmth of the cardamom and add a subtle, intriguing depth that people won’t be able to place but will absolutely love.
• Tip: For perfectly round logs, use a paper towel tube. Slit a cardboard tube from paper towels lengthwise and place your shaped dough log inside before wrapping in plastic. It helps the log keep a perfect cylindrical shape in the fridge.
• Tip: Freeze the dough logs for future baking. These logs freeze beautifully for up to 3 months. When a cookie craving strikes, you can slice the frozen log (no need to thaw) and bake, adding just 1-2 minutes to the baking time.

FAQs

Can I make these cookies without a mixer?
Absolutely! You can make this dough entirely by hand. Use a sturdy wooden spoon and some elbow grease to cream the butter and sugar until light and fluffy. Then, switch to a spatula to fold in the dry ingredients. It’s a bit more of an arm workout, but it works perfectly well and is a great way to feel connected to the process.

My dough is too crumbly and won’t hold together when slicing. What happened?
This usually means the dough was either a tad too dry (perhaps a bit too much flour was measured) or it’s too cold. Let the log sit at room temperature for 5-10 minutes to soften slightly. When slicing, use a very sharp knife and a gentle sawing motion rather than pressing straight down, which can cause cracks.

Can I use lemon zest instead of orange?
You sure can! Lemon Cardamom Shortbread is also delicious. The lemon will be a bit brighter and more tart, which pairs wonderfully with the cardamom. Just use the same amount—2 teaspoons of freshly grated lemon zest.

How should I store these shortbread cookies?
Once completely cool, store them in an airtight container at room temperature. They will keep beautifully for up to a week. The flavor actually deepens and improves after a day or two. For longer storage, you can freeze the baked cookies for up to 3 months.

Why is my shortbread soft and not crisp?
If your shortbread is soft, it’s likely due to one of two things. First, it may not have baked long enough—the centers need to feel set. Second, and more commonly, they were stored before being completely cool. Any residual warmth will create steam in the container, making the cookies soft. Always ensure they are 100% cool before storing.