Classic Vanilla Orange Sugar Cookies Recipes

CLASSIC SUGAR COOKIES

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

CLASSIC VANILLA-ORANGE SUGAR COOKIES RECIPE - (4.5/5)

Steps:

• In a medium bowl, whisk together flour and salt. In bowl of stand mixer, beat sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in egg, egg yolk, orange zest and vanilla until well combined. With the mixer on low speed, gradually add flour mixture to bowl, mixing until combined. Turn dough out onto a work surface and divide into three equal pieces. Shape each piece into a flat disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour, until cold, or for up to 3 days. Preheat oven to 350°F, placing racks in the upper and lower thirds. On a lightly floured work surface, roll out one disk of dough to a thickness of ¼ inch. Using cookie cutter, cut out shapes and carefully transfer them to 2 prepared cookie sheets, spacing them about 1 inch apart. Reroll scraps as necessary. Repeat process with more dough until both cookie sheets are full. Bake for 11 to 15 minutes, switching positions of cookie sheets halfway through, until cookies are set and very lightly browned. Let cookies cool on cookie sheet for 10 minutes, then carefully transfer them to wire racks to cool completely before decorating. Repeat steps 6 and 7 with the remaining dough. Melt chocolate and milk in a double broiler. When cookies are cool, drizzle over the cookies and allow to set.

ORANGE SUGAR COOKIES

Steps:

• In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Beat in egg, orange zest, orange juice and extract. Gradually beat in flour., Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets., Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, milk and, if desired, food coloring until smooth. Pipe or spread over cookies; let stand until set.

CLASSIC VANILLA-ORANGE SUGAR COOKIES

Steps:

• 1. In a medium bowl, whisk together flour and salt. In bowl of stand mixer, beat sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in egg, egg yolk, orange zest and vanilla until well combined. With the mixer on low speed, gradually add flour mixture to bowl, mixing until combined. Turn dough out onto a work surface and divide into three equal pieces. Shape each piece into a flat disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour, until cold, or for up to 3 days. Preheat oven to 350 degrees F, placing racks in the upper and lower thirds. On a lightly floured work surface, roll out one disk of dough to a thickness of ¼ inch. Using cookie cutter, cut out shapes and carefully transfer them to 2 prepared cookie sheets, spacing them about 1 inch apart. Reroll scraps as necessary. Repeat process with more dough until both cookie sheets are full. Bake for 11 - 15 minutes, switching positions of cookie sheets halfway through, until cookies are set and very lightly browned. Let cookies cool on cookie sheet for 10 minutes, then carefully transfer them to wire racks to cool completely before decorating. Repeat steps 6 and 7 with the remaining dough. Melt chocolate and milk in a double broiler. When cookies are cool, drizzle over the cookies and allow to set.