Orange Cardamom Shortbread Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate buttery shortbread cut with cornstarch for tenderness, scented with ground cardamom and fresh orange zest and sprinkled with granulated sugar before baking. This French recipe, ready in about 29 minutes, layers unsalted butter, powdered sugar, and all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 14 min Serves 24 French cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup powdered sugar with an electric mixer until light and fluffy, about 3 minutes.
  3. Step 3: Add 1 tsp vanilla extract and 1 tbsp orange zest, mixing to combine.
  4. Step 4: In a separate bowl, whisk 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp ground cardamom, and 1/4 tsp salt.
  5. Step 5: Gradually add dry ingredients to the butter mixture, mixing on low speed until dough comes together.
  6. Step 6: Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
  7. Step 7: Flatten each ball gently with the bottom of a glass dipped in granulated sugar (2 tbsp) to create a sugar-crusted top.
  8. Step 8: Bake for 12-14 minutes until edges are just golden; cookies will be soft but firm as they cool.
  9. Step 9: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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