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Orange Cardamom Cookie Recipe

Angie Kauffman
Course Dessert


  • 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.
Tried this recipe?Let us know how it was!