• Preheat oven to 350* F. Line two baking sheets with parchment paper.
• In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter, sugar and orange zest until well combined and fluffy.
  8 tablespoon Non-Dairy Butter, room temperature, 1 ¾ teaspoon Orange Zest, 1 Cup Granulated Sugar
• Add the non-dairy milk and vanilla and mix until well combined. The mixture may look broken here, and that is okay.
  ¼ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract
• Add the flour, cardamom, baking soda and salt. Mix on low until just combine. Use a rubber spatula to scrape the sides of the bowl down to ensure everything is evenly incorporated.
  1 ¾ Cup All-Purpose Flour, 1 ½ teaspoon Ground Cardamom, ½ teaspoon Kosher Salt, ½ teaspoon Baking Soda
• Use a three-tablespoon cookie scoop to scoop about 8 dough balls onto each baking sheet. Be sure the are evenly spaced, with at least 2 ½ inches between each dough ball. Bake one tray at a time in a 350* F oven for 11-13 minutes or until the edges of the cookies are set and just barely golden brown,
• Allow the cookies to cool of the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.

Make the Glaze and Glaze the Cookies

• In a small bowl, combine powdered sugar, orange juice and orange zest. Whisk until the glaze is completely smooth.
  1 Cup Powdered Sugar, sifted, 2 tablespoon Fresh Orange Juice, ½ teaspoon Orange Zest
• Use a spoon to drizzle the glaze onto the cooled cookies. Allow the glaze to set for 30 minutes before serving.