This recipe for Brown Butter Glazed Orange Cardamom Cookies is a soft and chewy orange almond cookie that's toped with a simple brown butter glaze! The perfect spring cookie.
If you love orange flavored bakes, check out my Eggless Orange Chocolate Chip Cookies, Orange Carrot Ginger Cake, or my Orange Creamsicle Popsicles.
Why You'll Love This Recipe
You will love this recipe for Brown Butter Glazed Orange Cardamom Cookies! These are soft and chewy orange almond cookies and I top them with a brown butter glaze. If you're a fan of brown butter, then you will absolutely love this cookie!
This interesting combination of flavors is a light and zesty cookie, but the addition of brown butter really makes it robust and the perfect amount of sweet and nuttiness. These Brown Butter Glazed Orange Cardamom Cookies are the best afternoon snack with a big glass of milk!
How to Make Brown Butter Glazed Orange Cardamom Cookies
Step 1
In a small saucepan, add the 1/2 stick of butter. Put over low to medium heat and melt. Once melted, stir frequently until it starts to bubble. If it becomes so bubbly that it turns white, making it hard to see the color of the butter, remove it from the heat and stir until the bubbles calm down. Return it to the heat, and keep cooking until the butter turns the color of maple syrup and smells nutty and sweet. The milk solids will sink, which is another indication of doneness. The entire process can take as long as 5 to 10 minutes. Be patient, but watch carefully, because it can burn quickly. Remove from heat. Allow it to come to room temperature before starting the glaze.
Step 2
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
Step 3
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, almond flavor, and orange flavor. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, cardamom, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until combined.
Using your hands, form the dough into 24 balls and place on the prepared baking sheets. Space them at least 1-inch apart, then flatten them slightly so they are about 2-inches in diameter.
Step 4
Bake for 11 minutes or golden brown. Allow to cool completely on the cookie sheets. (High altitude baker babes, check the note at the bottom of the recipe).
Step 5
To make the glaze: In the bowl of a stand mixer fitted with the paddle attachment, add the browned butter, powdered sugar, and milk. Mix on low until combined and smooth.
Using a butter knife or spatula, frost the tops of each cookie.
Allow the glaze to set completely (this takes 24 hours). They need to be stored in an airtight container during this time so they don't dry out. I like to just pop my entire cookie sheet in the freezer and leave them there overnight. You can continue to store them in the freezer or remove and store in an airtight container for up to 7 days.
Tips for Making Brown Butter Glazed Orange Cardamom Cookies
• Make sure your butter is soft when beginning the cookie dough. I always like to leave butter out on the counter in the morning if I'm going to bake cookies later that day. Or you can even leave it out overnight. Butter softens the best at room temperature, so it's always best to allow it to soften on its own. In a pinch, soften 1 stick of butter in the microwave for 10 seconds at a time. More than that at once can melt pockets of the butter.
• Use a high quality orange and almond flavor. I really like Frontier Co-Op which I've linked below. But, if you don't like the taste of the orange or almond flavor, then you won't like the cookies. Flavors can be very different across brands, and not all of them are good! A flavor can make or break your cookies, so make sure to spend the extra money here and buy high quality flavors.
• Make sure to let the brown butter cool before beginning the glaze.
• Make sure to store your cookies properly! Glazed or frosted cookies are a difficult one to keep fresh. This is because these cookies are soft and chewy, so they need to be stored in an airtight container. But, they also have glaze on top, so they will stick to one another if you stack them in a Tupperware. So, it can be challenging. The trick here is the glaze will set up within 24 hours. So, if you can put all your cookies onto one cookie sheet, you can wrap that cookie sheet in plastic wrap, to keep it airtight overnight. Then, the next day you can pack cookies into a Tupperware and they will not stick as bad. Or, my new favorite thing to do is put all the cookies on one cookie sheet and place that cookie sheet in the freezer! Then, the next day you can place them in a Ziploc or tupperware together. You can even store them back in the freezer as well, they only take liTe 5 minutes to thaw!
Ingredients for Brown Butter Glazed Orange Cardamom Cookies
Costco Kirkland Organic Cane Sugar
Homemade Organic Light Brown Sugar
Frontier Co-Op Organic Almond Extract
Frontier Co-Op Organic Orange Flavor
Cairnspring Mills Organic All Purpose Flour
Florida Crystals Organic Powdered Sugar
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Brown butter glaze adds a nutty, rich and sweet flavor to these orange cardamom cookies. Their soft and chewy texture makes for the best treat any time of day.
Ingredients
- Glaze
1/4 cup (57 grams) organic salted butter
255 grams (1 3/4 cups plus 1 tablespoon) organic powdered sugar, sifted
1/4 cup organic milk
- Dough
1/2 cup (113 grams) organic salted butter, softened
85 grams (1/4 cup plus 2 tablespoons) organic cane sugar
85 grams (1/4 cup plus 2 tablespoons) packed organic light brown sugar
1/4 teaspoon Frontier Co-Op Almond Extract
1/4 teaspoon Frontier Co-Op Organic Orange Flavor
2 organic large eggs
255 grams (2 cups) organic all purpose flour
1/2 teaspoon organic cardamom
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
Directions
- In a small saucepan, add the 1/2 stick of butter. Put over low to medium heat and melt. Once melted, stir frequently until it starts to bubble. If it becomes so bubbly that it turns white, making it hard to see the color of the butter, remove it from the heat and stir until the bubbles calm down. Return it to the heat, and keep cooking until the butter turns the color of maple syrup and smells nutty and sweet. The milk solids will sink, which is another indication of doneness. The entire process can take as long as 5 to 10 minutes. Be patient, but watch carefully, because it can burn quickly. Remove from heat. Allow it to come to room temperature before starting the glaze.
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, almond flavor, and orange flavor. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
- In a separate bowl, add the flour, cardamom, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until combined.
- Using your hands, form the dough into 24 balls and place on the prepared baking sheets. Space them at least 1-inch apart, then flatten them slightly so they are about 2-inches in diameter.
- Bake for 11 minutes or golden brown. Allow to cool completely on the cookie sheets.
- To make the glaze: In the bowl of a stand mixer fitted with the paddle attachment, add the browned butter, powdered sugar, and milk. Mix on low until combined and smooth.
- Using a butter knife or spatula, frost the tops of each cookie.
- Allow the glaze to set completely (this takes 24 hours). They need to be stored in an airtight container during this time so they don't dry out. I like to just pop my entire cookie sheet in the freezer and leave them there overnight. You can continue to store them in the freezer or remove and store in an airtight container for up to 7 days.
Notes
- Gluten Free – Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
- High Altitude – Bake at 375°F for 8 minutes or until golden brown.
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