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Soft Orange Sugar Cookies: 12 Irresistible Treats

Soft Orange Sugar Cookies
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These Soft Orange Sugar Cookies are tender, lightly sweetened treats bursting with fresh orange zest and juice, topped with a creamy orange buttercream.

Ingredients

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  • 3 cups all-purpose flour (375g)
  • 2 teaspoons aluminum-free baking powder
  • 1 cup unsalted butter, room temperature (226g)
  • ½ teaspoon kosher salt
  • ¾ cup granulated sugar (150g)
  • ½ cup confectioners’ sugar (60g)
  • 1 tablespoon orange zest (from about 1–2 navel oranges)
  • 1 large egg, room temperature
  • 1 tablespoon orange juice (15mL)
  • ¾ cup unsalted butter, room temperature (170g)
  • 2 cups confectioners’ sugar (240g)
  • 1 tablespoon orange zest (from about 1–2 navel oranges)
  • 1 tablespoon orange juice (15mL)
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon heavy cream (15mL)

Instructions

  1. In a medium bowl, whisk together the all-purpose flour and aluminum-free baking powder until combined. Set aside for later use.
  2. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter and kosher salt on medium speed (4-6 on a KitchenAid) for about one minute until smooth.
  3. Incorporate the granulated sugar, confectioners’ sugar, and orange zest into the butter mixture. Continue beating on medium speed until the mixture is smooth and creamy, about 1½ minutes.
  4. Beat in the large egg and orange juice until well combined, about one minute. Scrape the sides of the bowl to ensure everything is mixed evenly.
  5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Occasionally stop to scrape down the bowl. Mix until the dough forms a soft ball around the paddle and is soft but not sticky.
  6. Wrap the dough tightly in plastic wrap, pressing it into a disk about 1 inch thick. Chill in the refrigerator for a minimum of 30 minutes and up to five days.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. On a lightly floured surface, roll the dough out to about ¼ inch thickness. Use additional flour as needed to prevent sticking. Cut dough using cookie cutters into desired shapes. Re-roll and cut until all dough is used.
  9. Arrange cookies about 1 inch apart on prepared baking sheets. Bake one sheet at a time in the middle of the oven for 7-8 minutes or until cookies are slightly puffy. Remove and let cookies rest on the pan for 2 minutes before transferring to a wire rack to cool completely.
  10. Using a stand mixer or handheld mixer with paddle attachment, beat the unsalted butter on medium-high speed until creamy and lighter in color, about 2 minutes. Scrape down the bowl.
  11. Add the confectioners’ sugar, orange zest, orange juice, vanilla extract, and heavy cream. Mix on low speed until incorporated. Scrape the bowl, then increase speed to medium-high and beat until light and fluffy, about 2-3 minutes.
  12. Once the cookies are completely cooled, spread or pipe the orange buttercream onto each cookie as desired.

Notes

  • Chill the dough for best results.
  • Store cookies in an airtight container.
  • Decorate with sprinkles for added color.

Nutrition

Find it online: https://keepityummy.com/soft-orange-sugar-cookies/

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