Orange sugar cookies: Bites of sweet sunshine
These very-orange sugar cookies taste like bites of spring sunshine: Crisp, bright and sweet.
That’s just what I need during our very wet late-winter days.
Orange juice and zest give these buttery, crisp cookies a lovely flavor. Orange or lemon extract adds one more citrus note.
Don’t overbake; these cookies crisp as they cool. They’re satisfying served plain, but the zesty, juice-based glaze intensifies the fresh orange flavor and fragrance that much more.
For this recipe, you’ll need two oranges with the glaze, one orange without.
Triple-orange sugar cookies
Makes about 40 cookies
½ cup butter or margarine
¾ cup sugar
2 tablespoons orange zest
1 large egg
1/3 cup fresh orange juice
1 teaspoon orange or lemon extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ to 1/3 cup sugar for rolling
For glaze:
1/3 cup orange juice
1 cup powdered sugar, sifted
2 tablespoons orange zest
In a large mixing bowl, beat butter or margarine with an electric mixer until softened. Beat in ¾ cup sugar and 2 tablespoons orange zest. Add egg and beat until combined. Add 1/3 cup orange juice and extract; beat until smooth.
Sift together flour, baking powder and baking soda. Add flour mixture to butter-sugar mixture, a little at a time, beating to make a smooth dough.
Chill the dough for at least an hour, covered with plastic.
Preheat oven to 350 degrees F.
Put ¼ cup sugar in a pie plate (add more sugar if needed). With two teaspoons or a melon baller, scoop dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on ungreased or parchment-covered cookie sheet; don’t over crowd – these cookies spread. Gently press down on each ball; the bottom of a glass dipped in sugar works well.
Bake at 350 degrees for 10 minutes or until the edges of the cookies just begin to turn brown. Remove and let cool. Glaze, if desired.
Store in a sealed container.
For glaze: In a saucepan, combine 1/3 cup orange juice with 1 cup sifted powdered sugar. Stirring often, bring to a gentle boil, Cook for 1 minute. Add zest. Cool slightly. Brush over cookies.
