Cream Butter and Sugar:
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and dark brown sugar on medium speed until light and fluffy, about 2-3 minutes.

Add Wet Ingredients:
Beat in the egg, vanilla extract, and finely grated orange zest until fully combined.

Mix Dry Ingredients:
In a separate bowl, whisk together the flour, cardamom, cinnamon, and salt.

Combine Dough:
Gradually add the dry ingredients to the wet ingredients and mix on low speed until the dough forms. Avoid overmixing.

Preheat Oven:
Preheat your oven to 350°F (175°C). Line an uncoated aluminum baking sheet with parchment paper or a silicone mat.

Sugar the Dough:
Once chilled, let the dough sit out for a few minutes to soften slightly. Cover the entire surface of the 13”x”13 square with sugar. The sugar will help keep the stamp from sticking.

Stamp the Cookies:
To stamp, press your square cookie stamp down onto the dough in a circular motion until the stamp cuts through the dough. Twist the stamp back and forth slightly and slowly tilt to release. Remove any excess dough around the design with a knife if desired. Use a spatula to transfer to the prepared baking sheet. Repeat until the square is gone. If you want to use all the dough, roll it back out until it is 1/4” thick, re-sprinkle with sugar, and stamp more. Continue until the dough is gone. (Be aware that the cookies you stamp after the first batch will have more sugar worked into the dough, so they will be crispier and potentially turn golden brown faster.

Bake:
Bake for 12-17 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.

Optional Finish:
Once cooled, dust the tops lightly with powdered sugar or enjoy them as-is for a perfect fall treat!