Orange and Cardamom Sugar Cookies
Traditional sugar cookies are something I make all the time. These orange cardamom sugar cookies are one of my all-time favourites and one that people seem to love the most.
For the kids it’s almost always the chocolate sugar cookies but the adults prefer the soft, and subtly flavoured, orange and cardamom.
When I am making decorated sugar cookies for a client or an event these are always my go-to cookie. Sugar cookies are quick and easy to make. I have been making this recipe for a few years now and have adjusted them to be soft, flavourful, and no-spread!
Freezing and storing sugar cookies
I often make large batches of cookies, especially if I am making Christmas sugar cookies around the holiday season. Or if I have a large order for cookies, I will make batches of cookies ahead of time and freeze them. Then I can decorate them in smaller batches, without any cookies getting dried out or stale.
How to freeze sugar cookie dough
- Split the dough into two equal portions. (For one batch of cookies, if you are doubling, or tripling the recipe, split it into more)
- Shape the dough, with your hands, into flattened round disks.
- Wrap each tightly in cling-film.
- Place them in a labeled freezer bag, or air-tight container.
- Keep them in the freezer for 3-4 months.
- When you want to make the sugar cookies, let the dough defrost enough to become pliable. Then roll out with a rolling pin, cut out, and continue on with the recipe as if you were making them fresh!
Freezing baked sugar cookies
This is what I typically do.
- After the cookies are baked, cool them to room temperature.
- Freeze in a single layer, on a cookie sheet, for 2-3 hours.
- Pop the cookies into a freezer bag or a sealed container.
- Keep them in the freezer 2-3 months.
- To decorate sugar cookies from frozen, remove from the freezer and let them come back to room temperature. Decorate with royal icing, or your icing of choice.
The reason to freeze them separately first is so they do not stick together and freeze into a big clump.
Storing sugar cookies
On the counter top
Sugar cookies can be stored in an air-tight container right on your counter top. They will keep fresh for up to 7 days. Especially decorated cookies, as I find the icing seals in the moisture of the cookies.
When I am decorating sugar cookies, I bake them the first day. Leave the sugar cookies out on the counter top to cool overnight. The next day, I decorate the cookies. Leave the cookies, with the royal icing, to dry overnight. Then, package the cookies the next day. The cookies have always remained fresh for me.
In the refrigerator
Sugar cookies store very well in an air-tight container in the refrigerator. For optimal freshness, store up to 10 days.
Sugar cookie dough, should be stored in the refrigerator. Before baking sugar cookies the dough needs to chill for a few hours in the refrigerator. This will help the cookies hold their shape. You can store sugar cookie dough in the refrigerator for a week, if needed. When you are ready to bake the cookies, roll out the dough straight from the refrigerator.
In the freezer
This is a great way to store sugar cookies for longer periods of time. See above for more details.
Decorating Sugar cookies
Royal icing
For more professional looking sugar cookies, with a hard icing, I always use royal icing. Royal icing is made with egg white, icing sugar, and water. You can either make it with liquid egg whites or meringue powder.
Royal icing is soft and liquid when sealed. When exposed to the air it will start to solidify and form a dry crust. It will dry hard after 24 hours.
If you want to decorate your sugar cookies with sprinkles. Apply the sprinkles when the royal icing is still wet.
See the end of this post for my go-to royal icing recipe.
Buttercream
I use buttercream icing for sugar cookies if I am making them into sandwich cookies, or if I am making a children’s cookie decorating kit. Buttercream is made from butter, icing sugar, and cream. It is quick and easy to make, and stores well. If it is sealed, it will stay soft and moist. When exposed to the air, it will dry and become semi-hard. Especially in a thin layer.
If you want to decorate your sugar cookies with sprinkles. Apply the sprinkles when the buttercream is still wet.
See the end of this post for my simple buttercream recipe.
How to stop sugar cookies from spreading.
Since sugar cookie dough is perfect for using with cookie cutters, you want the cut-out shapes to remain the same after they are baked. You can combat this problem two ways.
- Use less baking soda or baking powder, as these ingredients are what makes baked goods rise.
- Next is to place the uncooked sugar cookies in the freezer for 20-30 minutes before they go in the oven.
Ingredients for Orange Cardamom Sugar Cookies
1 cup unsalted butter, softened
1 ¾ cup white sugar
¼ cup corn syrup
1 teaspoon cardamom
2 eggs
1 teaspoon vanilla extract
¾ – 1 teaspoon orange extract
1 teaspoon baking powder
1 teaspoon salt
4 cups all-purpose flour
Method
- In a large bowl, cream together the butter and sugar.
- Beat in the corn syrup.
- Add in the eggs, one at a time, and beat a little after each addition.
- Beat in the orange and vanilla extract, until you have a smooth mixture.
- Add in the baking powder, salt, and cardamom. Stir to combine.
- Stir in the flour, just until you have a smooth dough that just holds together. (If you find the dough is too dry, add 1-3 Tablespoons of milk, until the dough comes together. If you find the mixture is too wet, add a small amount of flour, a few Tablespoons at a time, until you have a smooth dough.) Do not over mix or the cookies will be tough.
- Split the dough in half and form each half into a disk with your hands.
- Wrap each disk in cling-film and place in the refrigerator to chill 1-2 hours.
- Roll the dough out, on a floured counter top. Turn the dough frequently and apply more flour, as needed, to stop the dough from sticking. The sugar cookie dough should be ½ cm in thickness when rolled out.
- Using cookie cutters, cut the dough into shapes.
- Collect all the unused dough back together and re-roll. Cut into shapes. Continue this process until all the dough is used up.
- Place the cut-outs onto lined baking sheets, about 1 inch apart.
- Place the trays in the freezer for 20-30 minutes to chill.
- Meanwhile, preheat the oven to 350 degrees F (180 degrees C).
- Bake the cookies for 10-12 minutes.
- Cool completely before decorating.
Orange and Cardamom Sugar Cookies
Equipment
- cookie cutters
- Rolling Pin
Ingredients
- 1 cup unsalted butter softened
- 1 ¾ cup white sugar
- ¼ cup corn syrup
- 2 eggs
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cardamom
- 4 cups all-purpose flour
Instructions
- In a large bowl, cream together the butter and sugar.
- Beat in the corn syrup.
- Add in the eggs, one at a time, and beat a little after each addition.
- Beat in the orange and vanilla extract, until you have a smooth mixture.
- Add in the baking powder, salt, and cardamom. Stir to combine.
- Stir in the flour, just until you have a smooth dough that just holds together. (If you find the dough is too dry, add 1-3 Tablespoons of milk, until the dough comes together. If you find the mixture is too wet, add a small amount of flour, a few Tablespoons at a time, until you have a smooth dough.) Do not over mix or the cookies will be tough.
- Split the dough in half and form each half into a disk with your hands.
- Wrap each disk in cling-film and place in the refrigerator to chill 1-2 hours.
- Roll the dough out, on a floured counter top. Turn the dough frequently and apply more flour, as needed, to stop the dough from sticking. The sugar cookie dough should be ½ cm in thickness when rolled out.
- Using cookie cutters, cut the dough into shapes.
- Collect all the unused dough back together and re-roll. Cut into shapes. Continue this process until all the dough is used up.
- Place the cut-outs onto lined baking sheets, about 1 inch apart.
- Place the trays in the freezer for 20-30 minutes to chill.
- Meanwhile, preheat the oven to 350 degrees F (180 degrees C).
- Bake the cookies for 10-12 minutes.
- Cool completely before decorating.
Royal Icing
Ingredients
- 2 lbs. of icing sugar
- 5 Tablespoons meringue powder
- ⅔ cup warm water. You may need more or less to reach the proper consistency
Instructions
- In the bowl of the stand mixer, with the paddle attachment, add the sugar and the meringue powder.
- Mix to combine and break up any lumps.
- Add the water and mix on low until the icing starts to come together.
- Turn the mixer up to medium and beat for 4-5 mins, or until light and fluffy and holds a stiff peak. (You may need to add more water to reach the desired consistency for the piping.)
- Keep your icing covered, either with cling-film or a damp cloth, when not in use, or it will start to dry and set.
- The stiff consistency is perfect for making things like royal icing flowers or piping 3 dimensional designs.
- For the consistency for writing or piping borders, the consistency should be similar to mayonnaise. (You gradually add water to the icing until this is reached.)
- For flood consistency, (this is the main inside icing you will be filling the cookie with), add water gradually, until you have a runny honey consistency.
Simple Buttercream Icing
Ingredients
- ½ cup butter softened
- 4 cups icing sugar
- 3 Tablespoons cream
- 2 teaspoons vanilla
- ¼ teaspoon salt
Instructions
- In the bowl of a stand mixer, with the whisk attachment, cream butter.
- Add icing sugar. Mix on the lowest setting, until all of the sugar is incorporated. Then cream on medium-high until light and fluffy.
- Add vanilla and salt. Blend into the icing.
- Thin with cream, you may need more or less, until you have the desired consistency.
Looking for some more cookies to decorate? Here are some of my favourites! Autumn Spice Decorated Sugar Cookies Homemade, Oreo Inspired, Sandwich Cookies Classic Soft Gingerbread cut-outs to decorate