Orange Cardamom Christmas Sugar Cookies

Ingredients

• 3 cups all-purpose flour (360 g)
• 1 teaspoon baking powder (4 g)
• 3/4 teaspoon fine salt (4 g)
• 1 teaspoon ground cardamom (2 g)
• 1 cup unsalted butter, softened (227 g)
• 1 cup granulated sugar (200 g)
• 2 tablespoons finely grated orange zest (12 g)
• 1 large egg, room temperature (50 g)
• 2 teaspoons vanilla extract (10 g)
• 2 cups confectioners’ sugar, sifted (240 g)
• 2 tablespoons orange juice (30 g)
• 1 tablespoon whole milk (15 g)
• 3 tablespoons festive sprinkles (36 g)

Instructions

1. Mix a firm citrus dough. Rub orange zest into granulated sugar. Beat with butter until smooth, about 2 minutes, then add egg and vanilla. Mix in whisked flour, cardamom, baking powder, and salt just until the dough forms broad, soft clumps.
2. Roll before chilling. Divide dough between two sheets of parchment and roll each to an even 1/4-inch thickness. Slide the sheets onto pans and refrigerate for 30 minutes. The dough is ready when it lifts cleanly from.
3. Cut efficient close rows. Heat the oven to 350°F. Cut shapes close together and transfer them to lined pans with one inch between. Gather scraps once, reroll between parchment, and chill briefly if the edges begin to soften.
4. Bake pale and level. Bake one pan at a time for 8 to 10 minutes. Remove when the tops are matte and the lowest edge carries a fine pale-gold line. Let cookies stand on the pan for 3.
5. Glaze after complete cooling. Whisk confectioners’ sugar with orange juice and milk to a ribbon that disappears in about 8 seconds. Spoon a thin layer across each cooled cookie and add sparse sprinkles while wet.

Notes

• Use the dish-specific texture cue at every stage instead of relying on minutes alone for Orange Cardamom Christmas Sugar Cookies.
• Keep ingredient sizes close but naturally varied so cooking stays even and the final arrangement remains relaxed.
• Store or make ahead exactly as described above, label containers with dates, and finish visible garnish shortly before serving.