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Baking recipe · from the recipe book

Cardamom Orange Walnut Drop Cookies

Soft, cakey cookies fragrant with cardamom and orange, studded with toasted walnuts and finished with a crackly cardamom-sugar crust.

Cardamom Orange Walnut Drop Cookies

Ingredients

  • 1½ cups180 gAll-purpose flour
  • 2½ tsp5 gGround cardamomdivided
  • ½ tsp1 gGround cinnamon
  • ¾ tsp3 gBaking soda
  • ¼ tsp2 gSalt
  • ½ cup113 gUnsalted buttersoftened
  • ⅔ cup120 gGranulated sugardivided
  • 3½ tbsp packed50 gBrown sugarpacked
  • 1 large50 gEggsroom temperature
  • 1 tbsp (15 ml)15 gOrange juice
  • 1 tsp4 gVanilla extract
  • ⅔ cup chopped80 gWalnutstoasted and chopped

Steps

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
  2. Toast the walnuts on a dry baking sheet in the oven for 7 to 8 minutes until fragrant, then cool and chop.
  3. Make the rolling sugar: in a small bowl, stir one-sixth of the granulated sugar with one-fifth of the ground cardamom; set aside.
  4. In a medium bowl, whisk the flour, the remaining four-fifths of the ground cardamom, the cinnamon, the baking soda and the salt.
  5. In a large bowl, beat the butter with the remaining five-sixths of the granulated sugar and the brown sugar until light and fluffy, about 3 minutes.
  6. Beat in the egg, then the orange juice and the vanilla until smooth.
  7. Mix in the flour mixture on low just until combined, then fold in the walnuts.
  8. Scoop 12 equal mounds of dough, roll each in the cardamom rolling sugar, and place them 2 inches apart on the lined sheets.
  9. Bake 11 to 13 minutes, until the edges are golden and the tops are crackled but still soft in the center.
  10. Cool on the sheets for 5 minutes, then move to a rack to cool completely, about 20 minutes.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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