Recipe by Linda's Busy Kitchen
These cookies are by far "The Best" Sugar Cookies I have ever had, and the amazing flavor is in the secret ingredient :) I guarantee if you do make them, you will never use another recipe. Try them and see for yourself! They are delicious plain or decorated with frosting, or glaze and holiday jimmies or sprinkles or colored sugar granules. You can substitute lemon or lime peel in place of the orange peel if you wish. They are all awesome! You can easily double this recipe to make a larger amount of cookies for the holidays! The amount of cookies really depends on the size of the cutters you use, so it is only a guesstimate. The cooking time is for 2 sheets of cookies.
Top Review by WaCookinFool
First of all, the taste and texture of these cookies are phenomenal. My cutters are on the large side and I only got 12 cookies out of the batch, which was a minor disappointment. These came out so light and fluffy that I do not think I could have frosted them without tearing them up. Instead I sprinkled them with raw sugar prior to baking and they came out perfect. I will be making these again. I did have some trouble with them being sticky but I think I can solve that with some floured parchment paper and by putting the dough back in the refrigierator between batches. Thanks Linda.
- 1⁄2 cup butter, room temperature (no substitutes)
- 1 cup sugar
- 2 eggs
- 2 cups flour, sifted
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 -2 tablespoon orange rind, finely grated
Directions See How It's Made
- In a large mixing bowl, cream butter and sugar until well mixed.
- Add 2 eggs to the creamed mixture. Mix well.
- In another large bowl, mix sifted flour, baking powder and salt together. Add to creamed butter mixture. Mix well.
- Add in grated orange rind, and mix well.
- Make into a ball, and chill in bowl covered with saran wrap, for at least 2 hours, or overnight in the refrigerator.
- When ready to bake preheat the oven to 350.
- With a floured rolling pin, roll out the dough to about 1/4" thick on a very lightly floured surface.
- Make into desired shapes using cookie cutters. (I dip my cutters in flour before cutting each cookie, so they don't stick). If you don't have cookie cutters, you can use the bottom of a glass instead. Brush off any excess flour before putting them on the cookie sheet, if there is any.
- Place cookies on ungreased cookie sheet about 2" apart. You may use parchment paper if you like.
- Bake for 8 minutes (or you may preheat the oven to 300, and bake for 10 minutes).
- Let cookies cool on wire racks.
- Store in a covered plastic container, or cookie tin.