Chocolate Orange Cardamom Sugar Cookies

INGREDIENTS

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cacao powder or unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ teaspoons ground cardamom
• ¾ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 egg, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons orange zest, about 1 medium orange
• 2 vanilla beans, seeds scraped out (optional)
• Sprinkles, for decorating

Royal Icing

• 4 cups powdered sugar
• 3 tablespoons meringue powder
• 9-10 tablespoons water, room temperature
• Gel food coloring, optional

INSTRUCTIONS

1. In a medium bowl, whisk together the flour, cacao powder, baking powder, salt, and cardamom. Set aside.
2. In a stand mixer or with a hand mixer, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes.
3. Add in the egg, vanilla extract, orange zest, and vanilla bean seeds, if using, and beat until combined, scraping down the sides and bottom of the bowl, as needed.
4. Add the flour mixture to the stand mixer and mix on low until combined into a soft dough that pulls away from the walls of the bowl. If too sticky, add 1 tablespoon of flour.
5. Divide the dough in half and roll out each piece on a floured silicone mat or parchment paper with a floured rolling pin until it is evenly about ¼” thick. Use more flour as needed to make sure the dough doesn’t stick.
6. Lightly dust one of the rolled out dough pieces with flour, place another silicone mat  or piece of parchment on top and layer the other rolled out dough on top. Cover with plastic wrap and refrigerate for at least 1 hour.
7. Once chilled, preheat the oven to 350°F. Line baking sheets with silicone mats or parchment paper and set aside. 
8. Using cookie cutters of your choice, cut the dough into shapes and lay them onto the prepared baking sheets. Re-roll and cut the remaining dough until it is all used.
9. Bake for 12-14 minutes, until the edges are set.
10. Remove from the oven and allow to cool for 5 minutes before transferring to wire racks to cool completely before decorating.

Make the Royal Icing* 🧁 

11. In a stand mixer or hand mixer fitted with the whisk attachment, beat the powdered sugar, meringue powder, and water together on high speed for about 2 minutes. 
12. To check for the right consistency: when lifting the whisk out of the bowl, the icing should drizzle down and smooth out back into the bowl within 5-10 seconds. If it is too dry, add in more water 1 tablespoon at a time, if needed. If it is too thin, keep beating until it thickens or add more powdered sugar. 
13. Mix in gel food coloring, if desired.

Frost/Decorate Cookies

14. Pipe royal icing onto the cookies using these easy squeeze bottles, piping bags, or dunk them directly in royal icing and top with desired sprinkles.
15. Allow icing to set completely before enjoying. Store covered in an airtight container at room temperature for up to 5 days or refrigerated for up to 10.

Note:

* Royal icing can be made 2-3 days ahead of time. Simply seal tightly then let it come to room temperature before using. Give it a good whisk if it has separated. It can also be frozen in a freezer bag for up to 3 months.