Buttery Orange Sugar Cookies Recipe

5 3 2
Buttery Orange Sugar Cookies Recipe
Buttery Orange Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Buttery Orange Sugar Cookies Recipe

Read Reviews
5 3 2
Publisher Photo
My husband's grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.—Heather McKillip, Aurora, Illinois
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 4 teaspoons grated orange peel
  • 2 teaspoons vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 cup rye flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in orange peel and vanilla. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture.
Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers. Yield: 4 dozen.
Originally published as Buttery Orange Sugar Cookies in Cookies & Candies Bookazine 2014, p39

  • 1 cup butter, softened
  • 1 cup sugar
  • 4 teaspoons grated orange peel
  • 2 teaspoons vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 cup rye flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in orange peel and vanilla. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture.
  2. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers. Yield: 4 dozen.
Originally published as Buttery Orange Sugar Cookies in Cookies & Candies Bookazine 2014, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forButtery Orange Sugar Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Sue Zappa User ID: 1094741 258090
Reviewed Dec. 13, 2016 Edited May. 26, 2017

"A delicious & easy cookie! Had to make a few changes to it, though. I used only all-purpose white flour. You do need to add one egg to the butter & sugar mixture because the dough was too dry. (I'd wonder about the absence of an egg!) Also, I rolled the dough into 1" balls & then used a glass dipped in sugar to lightly press them. And, DO NOT let them sit on the pan for 2 minutes! I had to put my air-bake pans back in the oven to get hot so I could get them off easily! Delicious, crispy cookies with a wonderful orange flavor."

MY REVIEW
Chargett User ID: 7747932 254643
Reviewed Sep. 26, 2016

"Where in the world do you find rye flour and why is that kind necessary for a cookie??"

MY REVIEW
littlemimi User ID: 8784194 252204
Reviewed Aug. 4, 2016

"These sound delicious. Do the balls flatten out when baking? I'm worried about having nice, crispy cookies."

Loading Image