A recipe for Orange Cardamom Cookies! These fragrant cookies are topped with a sweet glaze and a sprinkling of pistachios and rose petals.
Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
I first came across the inspiration for these Orange Cardamom Cookies while photographing them for Sunday Supper Movement. The combination of ingredients reminded me a bit of Persian desserts such as Yazdi Cupcakes with a wonderful blend of floral and nutty flavors.
The light and buttery cookie base is packed with ground cardamom, orange zest, vanilla, and a small splash of rose water.
After bringing together the dough, it is formed into a log and allowed to chill for at least 30 minutes before cutting into slices and baking until lightly golden.
Once the cookies have cooled to room temperature, they are topped with a sweet orange glaze along with a sprinkling of finely chopped pistachios and crumbled rose petals to finish.
Give the glaze some time to set, then serve or store in an airtight container between sheets of wax paper in the refrigerator for up to a week.
Green Cardamom is a highly aromatic, warm citrus-like spice. Most of the flavor is in the seeds encased by the green pods.
You can buy cardamom whole or ground, but the seeds quickly lose their flavor once the pods are cut. I have been able to find the pods in the spice section of larger grocery stores and specialty spice stores/International Markets featuring South Asian products. It is also available on Amazon: Green Cardamom.
Rose water is created by collecting the liquid from distilled roses. I have been able to locate it in markets (make sure it is culinary rose water) with Middle Eastern and South Asian ingredients and on Amazon: Cortas Rose Water.
Dried rose petals are available at International Markets featuring South Asian/Middle Eastern food or on Amazon: Dried Rose Petals. They are optional, but add a beautiful pop of color to the cookies. Check the packaging to make sure the petals are food-grade.
Orange Cardamom Cookie Tips
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring up and level with a knife without pressing down. The most accurate way to measure is by weight.
If avoiding pistachios, simply omit them from the dough and garnish.
The dough is formed into a log and sliced, so it comes together easily without much effort or intricate styling.
Before slicing, chill the dough well- for at least 30 minutes. This will make it more manageable and prevent spreading.
A sharp knife is best for cutting through the pieces of pistachio. If your slices are a little rectangular, shape them gently back into a circle.
If placing one baking sheet in the oven at a time, place the other baking sheet in the refrigerator. This will keep the slices from softening too much before their turn in the oven.
The glaze sets quickly, so work in batches when adding the toppings to make sure they have a chance to stick.
The recipe makes about 30 cookies. The ingredients can easily be doubled for a crowd.
These Orange Cardamom Cookies are best the day they are baked and decorated. After forming into a log, the dough can be frozen for up to 3 months. Defrost in the refrigerator before baking and slicing.
Looking for more recipes with cardamom?
This recipe was originally posted in December 2017 and updated in February 2024.
Orange Cardamom Cookies Recipe
Adapted from Effortless Entertaining Cookbook
Orange Cardamom Cookies
Orange Cardamom Cookies:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 3/4 cup (12 tablespoons, 170 grams) unsalted butter softened at room temperature
- 1/2 cup (100 grams) granulated sugar
- Zest from 1 orange
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rose water
- 1/3 cup (45 grams) shelled unsalted pistachios finely chopped
- 1 cup (125 grams) powdered sugar
- 2 tablespoons (30 milliliters) freshly squeezed orange juice
- Finely chopped unsalted pistachios for garnish
- Crumbled dried rose petals for garnish
To make the cookies:
- In a medium bowl, combine the flour, cardamom, and salt. Set aside.
- In the stand mixer fitted with a paddle attachment or a large bowl, beat together the butter, sugar, and orange zest until light and fluffy, about 2 minutes.
- Beat in the egg, followed by the vanilla extract and rose water.
- Mix in the flour mixture just until combined.
- Fold in the chopped pistachios until evenly distributed.
- Transfer the dough to a large sheet of plastic wrap and form into a log about 11 inches (28 centimeters) long and 2 inches (5 centimeters) wide.
- Wrap tightly in the plastic wrap and refrigerate until chilled, about 30 minutes.
- Preheat oven to 350˚F (180˚C) and line two baking sheets with parchment.
- Remove the chilled dough from the plastic wrap and cut into 1/3 inch (8 millimeter) thick slices.
- Arrange the slices on the prepared baking sheets about 1 inch (2.5 centimeters) apart.
- Bake in the preheated oven until set and lightly golden around the edges, about 12 minutes, rotating the pans halfway through.
- Allow to cool slightly before transferring to wire racks and cooling to room temperature.
To decorate the cookies:
- Place the powdered sugar in a medium bowl.
- Slowly whisk in the orange juice to create a glaze thick enough to cover or drizzle over the cookies.
- If too thin, whisk in a little more powdered sugar. If too thick, whisk in a little more orange juice.
- Use a small spoon to spread the glaze over the top of each cookie or drizzle across the tops.
- Immediately top with a sprinkling of chopped pistachios and rose petals.
- Allow the glaze to set before serving or storing in an airtight container between sheets of wax paper in the refrigerator.