Name: Orange Cardamom Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 1 h 33 min
Yield: 15
Ingredients: .5 cup butter (double the butter to get thin chewy cookies that spread out like in the pic); .5 cup granulated sugar; .25 cup packed light brown sugar (double the brown sugar if doubling the butter); 1 tsp honey; 1 tsp orange zest (1 orange); 1 egg at room temperature; 1 tbsp full fat plain yogurt; .5 tsp vanilla extract; .5 tsp orange extract; 1.25 cup all-purpose flour; .5 tsp baking powder; .25 tsp baking soda; .25 tsp ground cinnamon; .25 tsp ground cardamom; .25 tsp salt; 3 tbsp granulated sugar; .25 tsp ground cinnamon; .25 tsp ground cardamom; 2 cup powedered sugar; 4 tsp meringue powder; 5 tbsp room temperature water; 10 drop food coloring (5 each red and yellow to make a vibrant orange); 1 tsp orange extract

Instructions

Brown the butter

Place the butter in a small saucepan over medium heat until melted. Continue to cook while stirring occasionally until butter begins to bubble. A dense foam will form at the surface when it is nearly ready. Take the butter off the heat when it reaches a deep golden brown and has a nutty aroma.

Original recipe creates a traditional domed cookie and cake-like texture. Doubling the butter creates thin, chewy cookies that spread more like in the picture.
Pour browned butter into a stand mixer bowl and freeze for 15-20 minutes

Wait until butter is pliable without much liquid left, if any.
In a medium bowl combine flour, baking powder, baking soda, spices and salt. Whisk to combine.
Using the stand mixer, beat together cooled browned butter, both sugars, orange zest and honey for 1-2 minutes until mixture is pale and fluffy.

Scrape the sides of the bowl as needed.
Beat in egg until incorporated
Mix in yogurt, vanilla and orange extract

Add dry ingredients and mix using a spatula until just combined.

Do not over mix!

Wrap dough in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350°F

Line 2 large baking sheets with parchment paper.

Combine all ingredients for spiced sugar in a small bowl

Remove dough from refrigerators and weigh it. Divide the weight by 15 to get the weight of each cookie.

Weigh each dough portion, roll into a ball, then roll in the spiced sugar mixture.

These cookies will spread so no more than 8 per baking sheet.

Bake for 11-13 minutes rotating halfway through bake

Cookies will turn lightly golden around the edges, but slightly soft in the middle.

Let cookies cool for 2 minutes on the baking sheet.

Transfer cookies to wire cooling rack

Make royal icing by combining all royal icing ingredients in a medium bowl or using your stand mixer with whisk attachment

Once cookies are cooled, pipe icing onto cookies

This icing has a strong orange flavor so it's better to pipe a simple design. Covering the cookie with the icing will overpower the cardamom flavor.

Orange Cardamom Cookies

Orange Cardamom Cookies

Ingredients

Cookie Dough

Spiced Sugar

Royal Icing

Instructions

Brown the butter

Pour browned butter into a stand mixer bowl and freeze for 15-20 minutes

In a medium bowl combine flour, baking powder, baking soda, spices and salt. Whisk to combine.

Using the stand mixer, beat together cooled browned butter, both sugars, orange zest and honey for 1-2 minutes until mixture is pale and fluffy.

Beat in egg until incorporated

Mix in yogurt, vanilla and orange extract

Add dry ingredients and mix using a spatula until just combined.

Wrap dough in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350°F

Line 2 large baking sheets with parchment paper.

Combine all ingredients for spiced sugar in a small bowl

Remove dough from refrigerators and weigh it. Divide the weight by 15 to get the weight of each cookie.

Weigh each dough portion, roll into a ball, then roll in the spiced sugar mixture.

Bake for 11-13 minutes rotating halfway through bake

Let cookies cool for 2 minutes on the baking sheet.

Transfer cookies to wire cooling rack

Make royal icing by combining all royal icing ingredients in a medium bowl or using your stand mixer with whisk attachment

Once cookies are cooled, pipe icing onto cookies

Notes

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