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1
Line two baking sheets with parchment. Whisk together flour, baking powder, salt and cardamom and set aside.
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2
In a stand mixer fitted with a paddle attachment, stir the butter and sugar together till just combined, about 30 seconds.
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3
Add the egg and egg yolk; stir to combine. Add the vanilla extract and orange zest, stir again.
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4
Gently add in the dry ingredients a little at a time, stirring just until they are combined, about 30-45 seconds.
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5
Scoop the dough with a tablespoon and roll into balls. Place evenly on cookie sheets and flatten slightly with the back of a spatula. (If the dough is very soft, it may be easier to do this after the dough is chilled.)
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6
Place the cookie sheets in the refrigerator and chill dough for 30 minutes.
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7
Preheat oven to 375. If you're baking one sheet at a time, place oven rack in the center of the oven. If you want to bake both sheets at the same time, place the racks so that the oven is divided into thirds.
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8
Bake for 5 minutes. Reverse cookie sheets front to back (and switch shelves if you're using 2 shelves). Bake for 5-7 more minutes until cookies are brown on edges and still soft in the center.
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9
Place cookie sheet(s) on wire rack for 5 minutes. Remove cookies with spatula and place them on wire racks to cool completely.
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10
Enjoy!
