Go Back
Three Orange Cardamom Cookies surrounded by pistachios, cardamom, and rose petals.
Print

Orange Cardamom Cookies

A recipe for Orange Cardamom Cookies! These fragrant cookies are topped with a sweet glaze and a sprinkling of pistachios and rose petals.
Course Dessert
Cuisine N/A
Keyword cardamom, cookie, dessert, orange, pistachio, rose water
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time: 30 minutes
Total Time 1 hour 2 minutes
Servings 30 cookies

Ingredients

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

Topping:

  • 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

Instructions

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.