Description
Delight in the fragrant and tender Orange Cardamom Cookies, blending the zesty brightness of fresh orange zest with the warm, spicy aroma of cardamom. These soft molasses-infused cookies are rolled in sugar for an extra sweet crunch, making them a perfect treat to enjoy with tea or coffee.
Ingredients
Cookie Dough
- 3/4 cup (12 tablespoons) unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons orange zest (from about 2 oranges)
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cardamom
For Rolling
- 1/3 cup granulated sugar
Instructions
- Beat Butter: In a large mixing bowl, using an electric mixer on medium speed, beat the softened butter until it becomes smooth and creamy.
- Add Sugar and Zest: Beat in the brown sugar and freshly grated orange zest until just combined, incorporating the citrus aroma evenly into the butter mixture.
- Mix Wet Ingredients: Beat in the egg, scraping down the sides of the bowl as needed. Follow by beating in the molasses and vanilla extract until fully integrated.
- Add Dry Ingredients: Sprinkle the all-purpose flour, baking soda, salt, and ground cardamom evenly over the dough's surface. Then beat on low speed just until the mixture is combined, avoiding overmixing.
- Chill Dough: Cover the dough and refrigerate it for at least 2 hours to allow it to firm up, which will help maintain cookie shape during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Shape Cookies: Scoop approximately 2 tablespoons of dough and roll it lightly between your palms to form smooth balls.
- Coat with Sugar: Roll each dough ball in the granulated sugar until evenly coated to create a sweet, crackly surface on the cookies.
- Arrange and Bake: Place the sugar-coated dough balls evenly spaced on the prepared baking sheet, allowing room for spreading. Bake for 11-13 minutes or until the edges are set but centers remain soft.
- Repeat Baking: Since only about 12 cookies fit on a sheet, refrigerate the remaining dough while baking batches. Repeat the shaping and baking process until all dough is used.
Notes
- For best flavor, use fresh orange zest and good-quality ground cardamom.
- Chilling the dough is essential for proper cookie texture and shape retention during baking.
- Molasses adds moisture and depth, but can be substituted with honey if desired, though the flavor will vary.
- Store baked cookies in an airtight container at room temperature for up to a week.
- To make the cookies extra crispy, bake a minute or two longer, but watch carefully to prevent burning.
