Classic Vanilla Orange Sugar Cookies Recipe 455 Recipes

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 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.

CLASSIC SUGAR COOKIES

Steps:

• Add the softened butter to the bowl of a standing mixer, fitted with the paddle attachment. Sift together the flour and salt and set aside.
• Cream the butter on medium speed. Add the egg and egg yolk to the bowl, and continue on medium speed.Add the sugars to the mixer, and mix on medium-high speed, until creamy and fluffy.Add the vanilla bean paste (or extract) to the mixing bowl, and continue to mix on medium-high, scraping down the bowl as necessary.With the mixer on low, add the flour in several batches, until it's all added.
• Cut 8 individual pieces of parchment paper and set aside.Divide the dough into 4 equal sized pieces, and roll each piece between two sheets of parchment paper, to less than 1/4-inch thick. Refrigerate the sheets of dough for at least 4 hours.
• Remove one sheet of dough from the refrigerator. Peel the top sheet of parchment paper from the dough, and cut shapes with cookie cutters. Move the cookies to a baking sheet (lined with parchment paper) with a very thin, metal spatula. Decorate with sprinkles, and return the sheets to the refrigerator to chill again, for 30 minutes. Repeat with the remaining sheets of dough.
• Preheat the oven to 350 degrees F. Remove the sheets from the refrigerator and bake for 7 to 9 minutes, until the edges are golden brown and the center is set.
• Remove the cookies from the oven, and transfer them to a wire rack to cool completely. The cookies will keep for up to 2 weeks in an airtight container. Optional variations: Coconut Cookies: Follow directions for making Sugar Cookie dough, substituting 1 tsp coconut extract for the vanilla. Lemon Cookies: Follow directions for making Sugar Cookie dough, substituting 1 Tbsp freshly grated lemon zest and 2 tsps fresh lemon juice for the vanilla. Nut Cookies: Follow directions for making Sugar Cookie dough. Sprinkle the tops of the cut-out dough with ½ cup chopped nuts before baking. (Don't use toasted nuts; the raw nuts will toast while baking.) Orange-Rosemary Cookies: Follow directions for making Sugar Cookie dough, substituting freshly grated zest of 2 oranges (1½-2 Tbsp) and 1 Tbsp finely minced rosemary leaves for the vanilla.

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.

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.