Orange Cardamom Cookies

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.

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, cookies, fall baking, winter baking

Prep Time 20

Cook Time 11

Chill Time 2

Total Time 2 31

Servings cookies

Calories 102

Author Laurie McNamara

Equipment

Checkered Chef Baking Sheet and Rack Set - Aluminum Cookie Sheet/Half Sheet Pan for Baking with Stainless Steel Oven Safe Cooling Rack
2 silpat silicone baking mats

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

US Customary - Metric

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

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

NOTE: The original recipe states this recipe yields 18 cookies. However, when I made, I got double the amount.

Nutrition