Cardamom Orange Sugar Cookies
Soft and chewy sugar cookies infused with fresh orange zest and fragrant cardamom, coated in a lovely cardamom cinnamon sugar! These are perfect for the holidays!
Ingredients
Cookie dough:
- ½ cup 113g salted butter
- ½ cup 100g granulated sugar
- ¼ cup 55g packed light brown sugar
- 1 teaspoon 5ml honey
- 1 teaspoon 5ml orange zest
- 1 large egg at room temperature
- 1 tablespoon 15ml full fat plain yogurt
- 1 teaspoon 5ml pure vanilla extract
- 1 ¼ cups 180g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
Spiced sugar:
- 3 tablespoon 42g granulated sugar
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
Instructions
- First brown the butter. Place the butter in a saucepan over medium heat until melted and then continue to cook while stirring occasionally until butter begins to bubble and crackle as the moisture boils off. Keep cooking with frequent stirring until it turns a deep golden color. A dense foam will form at the surface when it is nearly ready. Pour it into a large mixing bowl, then place it in the freezer for 15-20 minutes until cool and set to a firm yet pliable consistency (not hard).
- In a medium bowl, combine flour, baking powder, baking soda, spices and salt. Whisk to blend evenly.
- In a large bowl, beat together cooled brown butter with both sugars, orange zest and honey in a large bowl with an electric mixer for 1-2 minutes until pale and fluffy. Beat in egg until evenly incorporated. Mix in yogurt and vanilla. Add the flour mixture and mix it in by hand with a spatula until it is just combined.
- Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 1 hour.
- Preheat your oven to 350°F. Line two large baking sheets with parchment paper. Combine all ingredients for the spiced sugar in a small bowl.
- Roll 1.5-oz portions of dough into balls and roll them around in the spiced sugar so that they are evenly coated. Place them onto prepared baking sheets, spacing them 2 inches apart, and flatten slightly. Bake for 11-13 minutes until lightly golden around the edges but still slightly soft in the. Let cookies cool for 1 minute on the baking sheet. Transfer cookies individually to a wire rack to cool completely.
