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Winter Orange Sugar Cookies

Orange sugar cookies get their bright citrus flavor from finely grated orange zest and a hint of cardamom. Rolled in sugar and baked until the edges are set and the bottoms are lightly golden, they have a tender center and lightly crisp edges.
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Prep Time 20 minutes
Cook Time 22 minutes
Chilling 38 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 2.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.5 tsp ground cardamom
  • 1 cup unsalted butter softened
  • 1.75 cup granulated sugar divided (1 1/2 cups for the dough and 1/4 cup for rolling)
  • 2 tbsp orange zest finely grated
  • 1 egg large
  • 1 tsp vanilla extract

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cardamom.
  4. In a large bowl, beat the butter, 1 1/2 cups of the sugar, and orange zest until light and fluffy, about 2 minutes.
  5. Beat in the egg and vanilla until combined, scraping down the bowl as needed.
  6. Add the flour mixture and mix on low just until no dry flour remains.
  7. Cover the dough and refrigerate for 30 to 45 minutes, until firm enough to roll.
  8. Put the remaining 1/4 cup sugar in a shallow bowl.
  9. Scoop the dough into 1 1/2-tablespoon portions and roll each portion into a ball.
  10. Coat each dough ball in sugar.
  11. Arrange 12 balls on the prepared baking sheet, spacing them about 2 inches apart.
  12. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the bottoms are lightly golden; repeat with the remaining dough.
  13. Let the cookies cool on the sheet for 5 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

Chill the dough until firm enough to roll so the cookies hold their shape. Store in an airtight container in the refrigerator for up to 5 days; baked cookies can be frozen. For a dairy-free variation, use stick-style dairy-free butter.