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Coriander Seed Cookie Recipe

Learn how to make these deliciously unique coriander seed cookies with this quick and easy recipe. These buttery, aromatic treats feature the surprising flavor of toasted coriander seeds for a sophisticated twist on classic shortbread. Perfect for afternoon tea or as an unexpected addition to your cookie baking repertoire!

Prep

15 mins

Cook

12 mins

Serve

24

Kcal

95

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 cup unsalted butter, softened</li><li class="ingredients-single-item">2/3 cup granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">2 1/4 cups all-purpose flour</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">2 tablespoons whole coriander seeds, lightly toasted</li><li class="ingredients-single-item">1 tablespoon coriander seeds, ground</li><li class="ingredients-single-item">1 tablespoon orange zest (optional)</li><li class="ingredients-single-item">2 tablespoons coarse sugar for topping (demerara or turbinado)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by toasting your whole coriander seeds in a dry skillet over medium heat for about 2-3 minutes, shaking the pan frequently. You'll know they're ready when they become fragrant and slightly darker in color – be careful not to burn them! Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. You want the mixture to be pale and airy, so don't rush this step – it creates the perfect texture for your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the egg and vanilla extract to your butter mixture, beating until well incorporated and smooth. Scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly mixed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the all-purpose flour, salt, ground coriander seeds, and orange zest (if using). Slowly add this dry mixture to your wet ingredients, mixing on low speed just until combined – overworking the dough will make your cookies tough!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Gently fold in the toasted whole coriander seeds using a spatula, distributing them evenly throughout the dough. The dough should be soft but not sticky – if it's too sticky, chill it for 15 minutes before proceeding.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Divide the dough in half and shape each portion into a log about 1½ inches in diameter. Roll each log in the coarse sugar, pressing gently to help it adhere. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or up to 3 days. A properly chilled dough is essential for clean slices and cookies that hold their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove one dough log from the refrigerator and unwrap it.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Using a sharp knife, slice the dough into rounds about ¼-inch thick and place them on the prepared baking sheets, spacing them about 1 inch apart. They won't spread much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Bake for 10-12 minutes, until the edges are just turning golden brown while the centers remain pale. Don't overbake – they'll continue to firm up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.</li></ol>
Coriander Seed Cookie Recipe

What ingredients are used in Coriander Seed Cookies?

These unique cookies require unsalted butter, granulated sugar, egg, vanilla extract, all-purpose flour, salt, whole and ground coriander seeds, and coarse sugar for topping. Orange zest is optional but adds a lovely citrus note that complements the aromatic coriander beautifully.

How to bake Coriander Seed Cookies at home?

Learn how to bake Coriander Seed Cookies by creaming butter with sugar, adding egg and vanilla, then incorporating flour, salt and coriander seeds. Form the dough into logs, chill, slice into rounds, and bake at 350°F (175°C) for 10-12 minutes until the edges turn golden while centres remain pale. Allow to cool before enjoying these aromatic treats.

Why should I toast the coriander seeds before adding them to cookie dough?

Toasting coriander seeds releases their essential oils, significantly enhancing their warm, citrusy flavour and aroma. This quick step transforms the seeds from mild to wonderfully fragrant and complex, adding depth to your cookies that untoasted seeds simply cannot achieve.

Can I substitute coriander seeds with other spices in this recipe?

Absolutely! While coriander seeds offer a unique citrusy, slightly sweet flavour, you could experiment with cardamom, fennel seeds, caraway, or anise seeds. Each will create a different flavour profile while maintaining the interesting texture and aromatic quality of the original recipe.

How long will these spiced shortbread cookies stay fresh?

When stored in an airtight container at room temperature, these cookies will maintain their freshness and flavour for up to 7 days. For longer storage, freeze baked cookies for up to 3 months or refrigerate the dough logs for up to 3 days before baking.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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