Orange Cardamom Shortbread Cookies with Dark Chocolate & Sea Salt (Slice & Bake)
Dive into the irresistible world of Orange Cardamom Shortbread Cookies with Dark Chocolate and Sea Salt – a perfect harmony of zesty, spicy, sweet and salty flavors in an easy slice and bake cookie recipe!
- Prep Time: 20
- Cooling Time: 120
- Cook Time: 14
- Total Time: 2 hours 34 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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- 2 cups all-purpose flour
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 2/3 cup packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- zest from 2 medium navel oranges, divided
- 2 tablespoons orange juice (from 1 medium navel orange)
- 10 ounces dark chocolate, coarsely chopped
- sea salt for sprinkling on top
Instructions
- In a medium bowl, whisk the all-purpose flour, ground cardamom, ground cinnamon and salt. Set aside.
- Next, mix the softened butter and brown sugar in a stand mixer with the paddle attachment until fluffy. Scrape down the sides of the bowl as needed. Then add the egg and the vanilla extract until fully combined.
- On low speed, gradually add the dry ingredients to the wet ingredients until combined.
- Now, beat 1.5 tablespoons orange zest and orange juice into the dough.
- Turn the dough out onto a floured work surface and divide into two.
- Shape divided dough into logs (about 2.5 inch in diameter), wrap in plastic wrap, and chill for at least 2 hours or overnight (recommended).
- Preheat oven to 350°F and line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove cookie dough logs from the refrigerator and slice each log into 12 equally sized cookies.
- Place cookies on baking sheets about 2 inches apart on lined baking sheets and bake cookies for 12-14 minutes.
- Allow cookies to cool for 5 minutes on the cookie sheets and then transfer to a wire cooling rack to cool completely.
- Once the cookies are cooled, now it’s time to melt the chocolate.
- In a microwave-safe bowl, melt the chopped dark chocolate in 15-second increments (stir after each increment) until completely melted and smooth.
- Drizzle the dark chocolate over the cookies and sprinkle with sea salt and the remaining 1/2 tablespoon orange zest. Let chocolate set and enjoy!
Notes
To help the chocolate set, place the baking sheets in the refrigerator.
Keywords: cookie, holiday cookie box, dark chocolate
