Orange Sugar Cookies Recipe
Orange Sugar Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I make these citrusy cookies for parties and special occasions, and we always get to eat the ones that don't come out perfectly. Eventually I had to start making extra "mistakes" to keep my family happy! —Myrrh Wertz, Milwaukee, Wisconsin
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 4 teaspoons grated orange peel
  • 1/3 cup orange juice
  • 1-1/2 teaspoons lemon extract
  • 2-1/2 cups all-purpose flour
  • ICING:
  • 1 cup confectioners' sugar
  • 2 tablespoons 2% milk
  • 3 drops orange food coloring, optional

Directions

In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg, orange peel, orange juice and extract. Gradually beat in flour.
Divide dough in half. Shape each into a disk; wrap in plastic. 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 8-10 minutes or until edges are light brown. 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. Yield: 2-1/2 dozen.
Originally published as Orange Sugar Cookies in Cookies & Candies Bookazine 2014, p15

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 4 teaspoons grated orange peel
  • 1/3 cup orange juice
  • 1-1/2 teaspoons lemon extract
  • 2-1/2 cups all-purpose flour
  • ICING:
  • 1 cup confectioners' sugar
  • 2 tablespoons 2% milk
  • 3 drops orange food coloring, optional
  1. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg, orange peel, orange juice and extract. Gradually beat in flour.
  2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
  3. 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.
  4. Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
  5. In a small bowl, mix confectioners' sugar, milk and, if desired, food coloring until smooth. Pipe or spread over cookies; let stand until set. Yield: 2-1/2 dozen.
Originally published as Orange Sugar Cookies in Cookies & Candies Bookazine 2014, p15

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