Orange Cardamom Pistachio Sugar Cookies
Orange Cardamom Pistachio Sugar Cookies
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest, from 1 large orange
- 1/2 cup shelled pistachios, finely chopped
For the Cardamom Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cardamom
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large egg and vanilla extract until well combined. Stir in the orange zest and finely chopped pistachios.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min
- 5
Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 1 hour. This helps prevent the cookies from spreading too much.
⏱️ 5 min
- 6
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 7
In a small shallow bowl, combine the 1/2 cup granulated sugar and ground cardamom for the coating.
⏱️ 1 min
- 8
Remove the chilled dough from the refrigerator. Roll the dough into 1-inch balls. Roll each ball generously in the cardamom sugar coating until completely covered.
⏱️ 5 min
- 9
Place the coated cookie dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 1 min
- 10
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still slightly soft. The cookies will have a crinkled appearance.
⏱️ 12 min•🌡️ 375
- 11
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Cardamom Pistachio Sugar Cookies
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest, from 1 large orange
- 1/2 cup shelled pistachios, finely chopped
For the Cardamom Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cardamom
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large egg and vanilla extract until well combined. Stir in the orange zest and finely chopped pistachios.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min - 5
Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 1 hour. This helps prevent the cookies from spreading too much.
⏱️ 5 min - 6
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 7
In a small shallow bowl, combine the 1/2 cup granulated sugar and ground cardamom for the coating.
⏱️ 1 min - 8
Remove the chilled dough from the refrigerator. Roll the dough into 1-inch balls. Roll each ball generously in the cardamom sugar coating until completely covered.
⏱️ 5 min - 9
Place the coated cookie dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 1 min - 10
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still slightly soft. The cookies will have a crinkled appearance.
⏱️ 12 min•🌡️ 375 - 11
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 3 min