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When we were working on cookies for Molly’s 4-H Foods project this summer, we made several different batches of cookies and then had family, friends, and neighbors test out all of the types to help decide which one Molly would make for the fair. These Orange Sugar ‘n SpiceCookies were the winners. They were based on a recipe that we modified from an old, out of print cookie cookbook.
When I asked Molly her favorite part of working on these cookies, she couldn’t decide what she liked best. She decided it was either rolling them in sugar, or flattening them prior to baking.
Know what my favorite part is about these cookies?
Yeah, you already knew. It’s eating them.
Note: This is not a cookie that you’re going to prepare at the last minute. While the actual dough making doesn’t take a long time, the dough is going to need to chill for an hour or two before you proceed to baking portion of the recipe. So, don’t put it off until the last minute.
Orange Cardamom Cookie Recipe
Orange Cardamom Cookie Recipe
Angie Kauffman
Print Recipe Pin Recipe
Course Dessert
Ingredients
1cupgranulated sugarplus some for rolling the cookies in later
1cuppowdered sugar
1cupbuttersoftened
1cupvegetable shortening
2eggs
4cupsall-purpose flour
3teaspoonsgrated orange peel zest
1teaspooncream of tartar
1teaspoonbaking soda
1/2teaspoonground cardamom
1/4teaspoonground ginger
1/4teaspoonsalt
Instructions
In a large bowl, mix the two different types of sugar, butter, shortening, and eggs. Blend them at medium speed until they are fluffy and light.
In a separate bowl, blend together all of the remaining ingredients.
Add the flour mixture into the butter mixture, and blend it at a low speed until it forms into a soft dough.
Cover the dough with plastic wrap and chill for 1 - 2 hours in the refrigerator.
Roll the shaped balls in a bowl with granulated sugar in it.
Place the cookie balls approximately two inches apart on an ungreased cookie sheet. (I have only ever made these on my DeMarle Silpat baking mats.)
Flatten the dough balls with the bottom of a drinking glass. Just gently flatten them. You don't want them totally flatten thin, just flattened until they are level with rounded edges.
Sometimes, if they start to stick to the glass, I press the bottom of the glass into the bowl with sugar in it. That seems to help.
Bake for 11 - 13 minutes, or until the edges start to get a light golden brown. Sometimes, I even pull them out a little before that point.
Let them cool for a minute or two before transferring them to a cooling rack. Then, cool them completely before storing.
Okay, actually – go ahead and eat at least one while they’re still warm. They’re delicious like that!
The last time I made them, I took the entire first cookie sheet worth outside and gave them to my kids, one of the neighbor girls they were hanging out with, and some of our neighbors who were outside. I felt like the cookie lady! The neighbor girl took one bite and yelled, “Heaven! These cookies are like Heaven!”
So, make yourself a batch of these Orange Cardamom Cookies and enjoy your own little bite of paradise.
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About Angie Kauffman
Angie, mom to three very fun kids, is the founder of Real Life at Home. With degrees in elementary education (B.A.) and special education (M.S.Ed.), as well as being a former homeschooler, she is passionate about supporting both parents and teachers by providing printables, crafts, and activities to help children learn and grow.
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Reader Interactions
Comments
Momsays
They do taste like Heaven! I thought Molly’s favorite part was the zesting?
Reply
Angie Kauffmansays
She decided the second time that we made them that she thought she liked rolling them in sugar best.
Ground cardamom: One of the more pungent spices in Mediterranean cooking, cardamom is a fairly warm spice with subtle lemony undertones that pair beautifully with orange. Eggs: Help provide structure to the cake. Orange: Both orange zest and orange juice are used for an utterly irresistible recipe.
You can leave the molasses and corn syrup off of your grocery list and use more common ingredients you probably have on hand. Honey and cardamom pair really well together, creating a unique gingerbread experience.
Realize that most recipes combine the flour and other dry ingredients before adding them to the butter mixture. Raisins, chocolate chips, other "add ins" and, sometimes oats, are added last. Once dry ingredients have been added, don't beat vigorously or overmix. Overmixing can result in tough cookies.
The acidic notes of citrus fruits like oranges and lemons really help to elevate the flavor profile of cardamom and stand up well to its pungent flavor. Try adding cardamom to your next citrus pudding, or for a quick alcohol-free co*cktail, try a cardamom lemonade!
Cinnamon: Our pure cinnamon lends a warm, sweet aroma to everything from morning toast to cookies, and it also has a savory side, with earthy, mahogany-colored flavors. Coriander: Intensely light, lemony flavor that makes Indian and Middle Eastern curries and couscous sing.
Many Indian and Indian-inspired dishes call for cardamom, including curry dishes, Kheer (Indian rice pudding), and chai. Indian spice blends such as garam masala also feature cardamom. You'll also find cardamom adds warmth and depth to baked goods such as cookies, bread pudding, and even cheesecake.
What does cardamom taste like? Frisch says that cardamom has a complex aroma with a piney, fruity, and almost menthol-like flavor. When used too much, it can be slightly astringent. It pairs wonderfully with citrus, and works well in both desserts and savory dishes.
Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.
As Levy Beranbaum writes in The Baking Bible, replacing a little bit of the flour in the dough with cornstarch results in “a more delicate cookie that is also easier to pipe or push through a cookie press.” Adding cornstarch helps tenderize tough gluten, contributing to a softer cookie dough with a finer crumb after ...
It leads to a marvelously chewy, chocolate-rich cookie." So yes, resting your cookie dough makes better cookies. If you can't swing an overnight rest, we recommend chilling your cookie dough in the fridge for at least 1-2 hours before scooping and baking.
Overmixing the dough: Overmixing can lead to tough and dense cookies. It's essential to mix the ingredients just until they come together to avoid developing too much gluten.
In cooking and baking, the combination of cardamom and citrus creates a unique and delicious flavour profile. Firstly, the aromatic spice of cardamom warms and deepens the dish. Secondly, the refreshing and tangy taste of citrus adds a bright touch.
Cardamom Sweet, bitter apples, oranges, pears, legumes, sweet potatoes and other root vegetables, yogurt caraway, cinnamon, cloves, coriander, cumin, ginger Seed pods will keep for a year or more in an airtight jar.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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