Ingredients
Dry Ingredients
- 2 cups (250 g) All-purpose flour
- 1 tablespoon Ground cardamom
- ½ teaspoon Ground cinnamon
- ½ teaspoon Baking powder
- ¼ teaspoon Kosher salt
Wet & Sweet Ingredients
- 1 cup (227 g) Unsalted butter, room temperature
- ⅔ cup (80 g) Powdered sugar
- 2 tablespoons Orange juice, fresh
- 2 tablespoons Orange zest
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, kosher salt, ground cardamom, and cinnamon until evenly mixed.
- Prepare Orange Flavoring: Zest and juice one to two fresh oranges to yield about 2 tablespoons each of zest and juice. Set aside.
- Cream Butter and Sugar: Using a stand or handheld mixer, beat the softened butter on medium speed until light and fluffy. Gradually add the powdered sugar with the mixer on low speed and continue mixing for about 3 minutes until well blended.
- Add Orange Juice and Zest: Mix in the fresh orange juice and zest until just combined, then scrape down the sides of the bowl to ensure everything is incorporated evenly.
- Incorporate Dry Ingredients: With the mixer on low speed, add the flour mixture gradually and mix until just incorporated, forming a cohesive dough without overmixing.
- Shape Dough into Logs: Transfer the dough onto a silicone pastry mat. Divide it into two equal parts and roll each into a log about 9–10 inches long and 1½ inches thick. Wrap each log tightly in plastic wrap. Alternatively, shape the entire batch into a single larger log approximately 12 inches long and 2½ inches thick for fewer, larger cookies.
- Chill Dough: Place the wrapped logs inside a baguette pan to help maintain their shape, or lay on a cookie sheet if unavailable. Refrigerate for 45 minutes to firm up before slicing.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Slice and Arrange: Remove one log from the refrigerator and unwrap. Using a sharp knife, slice the log into approximately ½-inch thick rounds (about 13–15 cookies per log). Arrange the slices on a parchment-lined baking sheet, spacing them slightly apart.
- Bake Cookies: Bake for 11–13 minutes, or until the bottoms just turn a light golden brown. For a single large log, bake for 10–12 minutes. Always check readiness by color and firmness.
- Cool: Allow the cookies to rest for 1 minute on the baking sheet before transferring them to a wire rack to cool completely. Repeat the slicing and baking process with any remaining dough logs.
Notes
- Using a baguette pan when chilling the dough logs helps keep the cookies round and even.
- Rolling the logs on a silicone mat makes it easier to roll and handle the dough.
- Slicing the cookies when the dough is well-chilled is key to clean, neat cookies that hold their shape during baking.
- This recipe contains no eggs and uses orange juice for moisture and flavor.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
