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 Spice Cookies 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
- 1 cup granulated sugar plus some for rolling the cookies in later
- 1 cup powdered sugar
- 1 cup butter softened
- 1 cup vegetable shortening
- 2 eggs
- 4 cups all-purpose flour
- 3 teaspoons grated orange peel zest
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 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.
Directions for after the dough has chilled
- Preheat the oven to 350°F.
- Shape the dough into 1-inch balls.
- 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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