Tender Cardamom Orange Shortbread
Made with nutrient-dense almond flour and a touch of brown rice flour, these tender and fragrant cardamom orange shortbread cookies are a perfect make-ahead vegan cookie because you can keep the dough in the fridge ready to slice and bake whenever folks are dropping by!
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If you’ve been a part of my world for a while now, you know that A) cardamom is my ride-or-die spice for sweets and B) I love a quick and easy almond flour cookie. I’ve got pillowy vegan snowball cookies and easy gingerbread cookies and classic 4-ingredient shortbread cookies…but not a single cardamom spiced option (well, on the blog anyway…the pistachio cardamom donuts in Eat More Plants are killer!!).
Almond flour is one of my go-to’s for plant-based recipes because it’s packed with plant-based protein, fibre and healthy fats, and it’s naturally gluten free which the gut health dietitian in me loves because my friends with celiac disease deserve yummy cookies too!
These cookies have a really special “sparkling effect” that enhances the orange zest almost like a little flavour crystal! I made it happen by using cane sugar instead of the traditional powdered sugar because it doesn’t fully dissolve so you get a just a hint of crunch. I tried making these cookies with 3 different sweeteners and this was my favourite variation by far!
And these no-one-will-guess-they’re vegan shortbread cookies come together so easily: In about 15 minutes, you’ll beat together the sugar and vegan butter, whisk together the flours and flavourings and then combine the two and roll them into logs.
The hardest part? Waiting for them to chill…but there’s a silver lining here! The dough is a great make-ahead because it keeps so well in the fridge, so you can slice and bake these cookies anytime you have company…or a craving! These orange cardamom shortbread bake up in less than 15 minutes and firm up as they cool. And since they are most fragrant the day you bake them, it’s a win-win.
This is a beginner friendly recipe because the lack of gluten means you can’t overmix the batter…so your cookies will always be tender and never tough. But if you need a little more reassurance, I’ve got helpful step-by-step instructions (complete with pictures!) below.
How to make these tender cardamom orange shortbread cookies
I love the sweet flavour and tender crumb of almond flour in baking. If you’ve never worked with almond flour before – or vegan and gluten free baking – there is one thing you need to know: because it doesn’t have the structure of gluten, these cookies come out of the oven soft and firm up as they cool.
Step One: grab your ingredients (just 7, including salt!). You’ll need almond flour, brown rice flour – which gives a bit of sandiness and structure like traditional shortbread, vegan butter (I like Earth Balance or Miyoko’s best here), cane sugar, salt, ground cardamom and the zest of half a large orange.
Step Two: cream the butter and sugar together using a handheld electric mixer, stand mixer or a wooden spoon and lots of elbow grease. You want the mixture to look fluffy and a bit paler than you started out.
Step Three: whisk together the almond flour, rice flour, salt, cardamom and orange zest and then add it, one-third at a time, to the butter mixture, mixing until well combined (you can’t overmix!).
Step Four: divide the dough into 2 halves on a piece of parchment and form into logs about 1 ½ inches (4cm) in diameter and 8-9 inches (20-22cm) long. The dough won’t be super firm, so I use my hands to shape it and then roll the parchment over it.
Step Five: chill for 2 hours in the fridge // 1 hour in the freezer…or stop here and store until you want to bake! As long as the dough is wrapped well and protected from air, it will keep in the fridge for up to 5 days or in the freezer for up to 3 months (recommend a second layer of foil if freezing).
Step Six: slice and bake! Preheat the oven to 350F (175C), give the log a quick roll if it flattened and slice in 1 cm (just less than ½ inch) slices and bake on a parchment lined baking sheet for 10-13 minutes. You want them golden on bottom – you’ll see it at the edge.
Step Seven: cool FULLY. Gently slide the parchment and cookies onto a cooling rack and let them cool fully so they firm up. The more air exposure you give them, the firmer they’ll be. So feel free to store them uncovered on the counter for up to a day. More than that, you’ll want to transfer them to an airtight container for up to 4 days more. Or freeze!
More easy vegan Christmas treats
- Vegan All-Dark Chocolate Peppermint Bark
- Fudgy Vegan Peppermint Brownies
- Mini Vegan Turtles (30 Min!)
- Quick Vegan Snowball Cookies with Almond Flour
Tender Cardamom Orange Shortbread
Ingredients
- ⅔ cup cold vegan butter, stick type, like Earth Balance sticks
- ½ cup cane sugar
- 2 ½ cups almond flour
- ½ cup brown rice flour
- ½ teaspoon ground cardamom, variation: try cinnamon!
- ¼ teaspoon salt
- ½ orange, zest only
Instructions
- In a large bowl, cream the butter and sugar together using a handheld electric mixer (or stand mixer, or a wooden spoon and lots of elbow grease!) You want the mixture to look fluffy and a bit paler than you started out.
- In a medium bowl, whisk together the almond flour, rice flour, salt, cardamom and orange zest and then add the flour mixture, ⅓ at a time, to the butter mixture, mixing after each addition until well combined (you can’t overmix!)
- Divide the dough into 2 halves. Place each half on a piece of parchment and form into logs about 1 ½ inches (4 cm) in diameter and 8-9 inches (20-22 cm) long. The dough won’t be super firm, so I use my hands to shape it and then gently roll the parchment over it.
- Chill logs for 2 hours in the fridge // 1 hour in the freezer…or stop here and store until you want to bake! As long as the dough is wrapped well and protected from air, it will keep in the fridge for up to 5 days or in the freezer for up to 3 months (recommend a second layer of foil if freezing).
- Preheat the oven to 350℉ (175℃) and line a baking sheet with parchment paper.
- Give the log a gentle roll if it flattened and slice in 1 cm (just less than ½ inch) slices. Place 1 inch apart on baking sheet. Bake for 10-13 minutes. You want them golden on bottom – you’ll see it at the edge. Cookies will NOT be firm at this point.
- Gently slide the parchment and cookies onto a cooling rack and let them cool fully so they firm up. The more air exposure you give them, the firmer they’ll be. So feel free to store them uncovered on the counter for up to a day. You’ll want to transfer any leftovers to an airtight container for up to 4 days more. Or freeze!
15 Comments on “Tender Cardamom Orange Shortbread”
I love cardamon as well and I’m looking forward to trying these. However, I don’t normally have rice flour so i was wondering if there was a substitute.
thanks.
jacquie
Hi Jacquie,
You can substitute GF all purpose flour or even more almond flour, the texture will be different but it should work! Please let me know how it goes.
High I enjoy your posts. The3 nutritional info is the reason I started payin attention to what’s you had to teach me, but also ;your delicious recipes that have changed the way I eat for the bettterment of my health. Now I also read your messages as a note from a friend who shares desire for tasty nutrition every day. so thanks you for all your hard work on our behalf. I am right wiath h you on the wonder of carddemon, a. Deficiency contender for first place in the spice line up. I wish you and yours a beautiful Christmas.
Hi! Love these flavours. I’m hoping to use coconut oil rather than vegan baking sticks or maybe a mixture of the two fats. What do you think?
I haven’t tested it…but it could work because it’s got a decent amount of saturated fat. Make sure it’s cold – and let me know if it works out because I’m sure other readers will love to have that option too!
Okay! The dough is chilling. In square logs rather than round. Go figure…. 🙂 The dough was a bit tricky when coming together as I’m on the road in a 24ft Argosy trailer and I don’t have my mixer with me. Lots of elbow grease. I upped the cardamom and the zest to 1 tsp and 1 whole orange zested. Will keep you posted! I will chill overnight I think just to be on the safe side. We are also on solar power right now and I’m cutting it a bit close for charging time….
Okay, you’re my hero…making cookies on the road is next level stuff! Let me know how the double cardamom/orange turns out for you. I’m always a more is more kind of gal but I reined it in on this one 🙂
These are lovely! The dough firmed up in the fridge and I baked them in my Ninja Foodi for 8 minutes at 350F. Shorter time I think with the air fryer as opposed to a conventional oven. Love the orange and cardamom!
Oh I love that you made these in the air fryer! I don’t have one (I know…last person on earth!) so now others can get a sense of timing. Enjoy 🙂
Oh my gosh, these are so delightful and taste even better after a day or two. I ended up making another version that replaces the cardamom with chopped rosemary (a tribute to my favourite cake at Purebread bakery) and it worked out perfectly. Thank you for sharing.
Hi Erika,
Oh that sounds so good!! Love that variation idea..and so glad you like the cookies 🙂
Can a different sugar like date or maple work in this cookie recipe?
Hi Katherine,
While I have tested this recipe with powdered sugar (it’s a no go!) I haven’t tested date or maple sugar so I can’t guarantee it. I suspect it might be okay but can’t be sure…if you do try it, please let me know how it goes because I know that everyone loves to have substitution options. Thank you!
Thanks for another fabulous recipe, Desiree. My family raved about these cookies. I substituted all purpose flour for rice flour and they turned out perfectly. The taste is delicate and citrusy, they are moist but have a little crunch because of the cane sugar. And, so easy to make! These cookies are perfect for the holidays (and for any time you’re craving a treat.)
Oh, I’m so glad to hear that AP works in place of rice, for the non gluten free folks! Thank you for taking the time to leave a rating and review Lynn. I’m so glad you like them.