I love sugar cookies and when you add citrus to the dough, I think it takes the flavor to a whole other level! I used orange zest in these cookies and then I dipped them in chocolate. Enjoy!!
- 2 1/2 cups (310 grams) all-purpose flour
- 1/2 teaspoon fine kosher salt
- 3/4 cup (170 grams) unsalted butter, room temperature
- 1 1/4 cup (250 grams) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon brandy, optional (you can use orange juice)
- Zest of one orange
In the bowl of a stand mixer, cream butter and sugar with the paddle attachment until light and fluffy, about 3-5 minutes. Zest the orange while the butter and sugar are mixing.
Add egg and egg yolk, and beat to combine. Mix in vanilla, zest, and brandy (or orange juice).
Add flour and salt and mix on low speed until dough forms. Transfer dough to a piece of plastic wrap. Shape into a disc, cover and refrigerate for at least 30 minutes.
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
On a floured surface, roll out chilled cookie dough to ¼-inch thickness. Shape using desired cookie cutter. Transfer to prepared baking sheets and bake 8-10 minutes. Remove from oven and repeat with any remaining dough.
Place cookies on a cooling rack and cool completely before decorating.
Melt chocolate in microwave or double boiler. After the cookies have thoroughly cooled, dip the cookies in the chocolate (one at a time). Shake off excess chocolate and place on parchment paper until firm. You can partially dip the cookie too. I like to drizzle with extra chocolate. You can get as creative or as simple as you’d like. Just have fun!
I hope you make these zesty treats (see what I did there?). If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!