Classic Vanilla-Orange Sugar Cookies
If you want to add more lacto ovo vegetarian recipes to your collection, Classic Vanilla-Orange Sugar Cookies might be a recipe you should try. This recipe serves 24 and costs 39 cents per serving. One serving contains 221 calories, 3g of protein, and 13g of fat. It can be enjoyed any time, but it is especially good for Christmas. Not a lot of people made this recipe, and 7 would say it hit the spot. A mixture of AP flour, granulated sugar, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a very budget friendly hor d'oeuvre. With a spoonacular score of 14%, this dish is rather bad. Similar recipes include Vanilla Bean Orange Zest Sugar Cookies, Vanilla Bean Orange Zest Sugar Cookies, and Classic Sugar Cookies.
Servings: 24
Ingredients:
3 ¼ cups AP flour
5-6 oz dark chocolate
1 large egg
1 large egg yolk
1 cup granulated sugar
1-2 tablespoons milk
3 tablespoons grated orange zest
1 teaspoon salt
1 ¼ cups unsalted butter, at room temp
2 teaspoons vanilla extract
Equipment:
cookie cutter
baking sheet
plastic wrap
stand mixer
blender
whisk
bowl
oven
broiler
Cooking instruction summary:
- In a medium bowl, whisk together flour and salt.
- In bowl of stand mixer, beat sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in egg, egg yolk, orange zest and vanilla until well combined.
- With the mixer on low speed, gradually add flour mixture to bowl, mixing until combined.
- Turn dough out onto a work surface and divide into three equal pieces. Shape each piece into a flat disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour, until cold, or for up to 3 days.
- Preheat oven to 350 degrees F, placing racks in the upper and lower thirds.
- On a lightly floured work surface, roll out one disk of dough to a thickness of inch. Using cookie cutter, cut out shapes and carefully transfer them to 2 prepared cookie sheets, spacing them about 1 inch apart. Reroll scraps as necessary. Repeat process with more dough until both cookie sheets are full.
- Bake for 11 15 minutes, switching positions of cookie sheets halfway through, until cookies are set and very lightly browned. Let cookies cool on cookie sheet for 10 minutes, then carefully transfer them to wire racks to cool completely before decorating.
- Repeat steps 6 and 7 with the remaining dough.
- Melt chocolate and milk in a double broiler. When cookies are cool, drizzle over the cookies and allow to set.
Step by step:
1. In a medium bowl, whisk together flour and salt.In bowl of stand mixer, beat sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in egg, egg yolk, orange zest and vanilla until well combined.With the mixer on low speed, gradually add flour mixture to bowl, mixing until combined.Turn dough out onto a work surface and divide into three equal pieces. Shape each piece into a flat disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour, until cold, or for up to 3 days.Preheat oven to 350 degrees F, placing racks in the upper and lower thirds.On a lightly floured work surface, roll out one disk of dough to a thickness of inch. Using cookie cutter, cut out shapes and carefully transfer them to 2 prepared cookie sheets, spacing them about 1 inch apart. Reroll scraps as necessary. Repeat process with more dough until both cookie sheets are full.
2. Bake for 11 15 minutes, switching positions of cookie sheets halfway through, until cookies are set and very lightly browned.
3. Let cookies cool on cookie sheet for 10 minutes, then carefully transfer them to wire racks to cool completely before decorating.Repeat steps 6 and 7 with the remaining dough.Melt chocolate and milk in a double broiler. When cookies are cool, drizzle over the cookies and allow to set.
Nutrition Information:
covered percent of daily need
