3-in-1 Sugar Cookies

3-in-1 Sugar Cookies
3-in-1 Sugar Cookies

PREP TIME

30

minutes

TOTAL TIME

230

minutes

SERVINGS

48

cookies

PREP TIME

30

minutes

TOTAL TIME

230

minutes

SERVINGS

48

servings

Ingredients

  • 2 1/2

    cups all purpose flour

  • 1/2

    tsp baking powder

  • 1/4

    tsp fine salt

  • 1

    cup (2 sticks) unsalted butter, at room temperature

  • 3/4

    cup granulated sugar

  • 3/4

    cup confectioners' sugar

  • 2

    large egg yolks

  • 1

    tsp pure vanilla extract

  • 1/4

    tsp finely grated orange zest

  • Course sugar, aka sanding or crystallized sugar

  • Royal Icing

Directions

1) Whisk the flour, baking powder and salt in a med bowl. 2) Beat the butter and both sugars in another med bowl with an electric mixer on med-high speed until light and fluffy, about 30 sec. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture and continue beating until the dough comes together, stopping and scraping dowl the sides of the bowl as needed. 3) For ROLLED COOKIES: Roll about a TBS of dough by hand into a ball. Dip 1 side of the balls into some course sugar and place them sugar side up on an ungreased baking sheet, leaving aobut 1" between cookies. 4) For SLICED COOKIES: Divide dough in half, roll by hand into 2" wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours. 5) For CUTOUT COOKIES: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hrs. 6) Roll dough between lightly floured parchment or waxed paper, until about 1/3" thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 mins. Cut into desired shape using a cookie cutter, place them on an ungreased baking sheet, leaving about 1" between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.) 7) Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 mins. 8) Bake the cookies, until the bottoms are golden, about 10 to 15 mins depending on shape. Cool on sheets until firm enough to transfer to a rack to cool Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.

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