These Orange Cardamom Cookies are tender, chewy and absolutely incredible! A soft molasses cookie with crispy sugary edges is spiced with ground cardamom and studded with orange zest. Yields about 36 cookies.
I’m not sure I’ve ever typed these words however, drop what you’re doing and make these Orange Cardamom Cookies asap! Earlier this year I went on a yoga retreat in northern Michigan and one of the attendees, Alexis brought a Tupperware container filled with these cookies. Between my friend and I, we ate most of them. They are sweet and deliciously chewy with a subtle citrusy and warm peppery notes.
Naturally I asked for the recipe.
Then I waited 8 months before I shared them, because I can’t help but feel that they are perfect cookie during the fall and winter months. However, I did make them throughout the year as well. I even made the mistake of grabbing coriander instead of cardamom and yet they still were incredible.
Warning, these cookies incredibly addictive.
To Make These Orange Cardamom Cookies You Will Need:
- unbleached all-purpose flour – Gives the cookie dough structure.
- baking soda – Creates a gas while baking which helps the cookies rise.
- fine salt – Use either sea salt or pink himalayan.
- ground cardamom – Slightly citrusy with notes of mint and pepper.
- unsalted butter – Lends richness, tenderness and structure to cookies.
- dark brown sugar – Adds sweetness and gives the cookies a chewy texture.
- orange zest – Adds bright and distinct citrusy notes.
- egg – Add structure, leavening and flavor.
- un-sulphured molasses – Made from ripe sugar cane and is not preserved by sulphur dioxide, yielding a pure, clean molasses flavor.
- pure vanilla extract –Adds warmth and enhances all of the other flavors in this recipe.
- granulated sugar – Adds a sweet crunchy edge to the cookies.
In a large mixing bowl, measure and add 2-1/4 cups unbleached all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cardamom and 1/4 teaspoon fine salt.
Whisk to combine and set aside. Alternatively, you can add the dry ingredients into a mesh sieve and sift them into a bowl.
In the bowl of your stand mixer, fitted with the paddle attachment, add 3/4 cup (12 tablespoons) softened unsalted butter. Blend on medium-low speed for about 3 minutes until creamy.
Next add in 1 cup dark brown sugar and 2 tablespoons orange zest. Mix for an additional 1 to 2 minutes.
Add in 1 large egg and mix until incorporated.
Stop and scrape the sides and bottom of the mixing bowl.
Next, pour in 1/4 cup (unsulphured) molasses.
And then 1 teaspoon pure vanilla extract.
Mix on low to medium-low speed until combined.
Add in the dry ingredients.
Mixing until incorporated. Scraping the bowl one last time and mixing again if need be.
Cover and chill the dough in your refrigerator for 2 hours.
Preheat your oven to 350°F (or 180°C).
Once chilled, using a 1-1/2 to 2 tablespoon scoop, measure out the cookie dough and then roll into a ball between your palms.
Add the 1/3 cup of granulated sugar to a bowl.
Roll each ball of cookie dough into the sugar until evenly coated.
Line a rimmed baking sheet with parchment or a silicone mat. Place 11 cookies per pan, leaving 2 inches between each one to accommodate them spreading when baking.
Bake on the middle rack of your preheated oven for 11 to 13 minutes.
Let cool before using a spatula to transfer each cookie to a wire cooling wrack. Repeat with the remaining cookies.
How To Store Orange Cardamom Cookies:
Keep stored in an air-tight container for up to 1 week of longer.
Can you Freeze Orange Cardamom Cookies?
Yes! Place them into an air-tight container or resealable bag and freeze for up to 3 months. Thaw at room temperature for about an hour or pop them into the microwave.
CLICK HERE FOR MORE MOLASSES COOKIE RECIPES!
Enjoy! And if you give this Orange Cardamom Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Orange Cardamom Cookies
Ingredients
- 2¼ cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cardamom
- 1/4 teaspoon fine salt
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup dark brown sugar
- 2 tablespoons orange zest
- 1 large egg
- 1/4 cup unsulphured molasses
- 1 teaspoon pure vanilla extract
- 1/3 cup granulated white sugar, for rolling cookie dough in
Equipment
Instructions
- In a large mixing bowl, measure and add the unbleached all-purpose flour, baking soda, cardamom and fine salt. Whisk to combine and set aside. Alternatively, you can add the dry ingredients into a mesh sieve and sift them into a bowl.
- In the bowl of your stand mixer, fitted with the paddle attachment, add the softened butter. Blend on medium-low speed for about 3 minutes until creamy. Next add in the dark brown sugar and orange zest. Mix for an additional 1 to 2 minutes.
- Add in the egg and mix until incorporated. Stop and scrape the sides and bottom of the mixing bowl. To that, pour in the molasses and then the vanilla extract. Mix on low to medium-low speed until combined.
- Add in the dry ingredients. Mixing until incorporated. Scraping the bowl one last time and mixing again if need be.Cover and chill the dough in your refrigerator for 2 hours.
- Preheat your oven to 350°F (OR 180°C).
- Once chilled, using a 1-1/2 to 2 tablespoon scoop, measure out the cookie dough and then roll into a ball between your palms. Add the (1/3 cup) granulated sugar to a bowl. Roll each ball of cookie dough into the sugar until evenly coated.
- Line a rimmed baking sheet with parchment or a silicone mat. Place 11 cookies per pan, leaving 2-inches between each one to accommodate them spreading when baking. Bake on the middle rack of your preheated oven for 11 to 13 minutes.
- Let cool before using a spatula to transfer each cookie to a wire cooling wrack. Repeat with the remaining cookies.
- See blog post for storing and freezing instructions.
Notes
This recipe was slightly adapted from Christina from DessertForTwo.com.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
Leave a Reply