Prep 5 mins
Cook 10 mins
I can't believe this recipe wasn't already posted. I've made these for years as my standard cut-out sugar cookie recipe. They taste great, stay soft, and the dough is easy to work with, even in our dry climate! I think I got the recipe off of a Land o' Lakes butter package over 20 years ago. They're called 'best ever' for a reason.
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 1⁄2 cups all-purpose flour
- 2 tablespoons orange juice
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- Combine butter, sugar, and egg in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds. Wrap in plastic wrap and shape into disks. Refrigerate until firm (about 2-3 hours).
- Heat oven to 400 degrees. On lightly floured surface roll out dough, 1/3 at a time (keeping remaining dough refrigerated). Roll to 1/4 inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with decorative sugars if you don't plan on frosting them. Bake 6-10 minutes or until edges are very lightly browned. Cool completely.
- Frost or decorate as desired.
- Preparation time does not include time in refrigerator.
Perfect cookie, most especially with the O.J. and zest. I could of eaten all of them, but decided to keep with just 2. LOL ~ truly a special cookie that I can see being used for a wonderful holiday cookie ~ dressed with holiday designs. Nice and perfect, the aroma magnificent. Thanks so much, Jeanie! Made for PAC 2011
I've seen this recipe before and always wondered about the oj. I think I could taste just hint of it because I knew it was there. I made these last night and was in a hurry so I just made a log and sliced the cookies after they were in the fridge a couple of hours. I also just used colored sugar to decorate them before they went in the oven. I'm taking half to a family tonight that needs a meal and our half are already gone. I made these for PAC Fall 2009 and I will be making them again. Thank you!
This is just the cookie that I have been looking for: a butter cookie that stays soft and is sooo buttery, but not overly sweet! I made a couple of batches-I rolled some out per the directions and cut out cookies. The dough also works ine as a drop cookie after a short refrigeration time. Thanks for another delicious recipe, JeanieK! I made these for Spring PAC 2009.