A simple recipe for tender, chewy vanilla sugar cookies with a hint of lemon perfect for sprinkles.
JUMP TO RECIPEI don’t know why exactly, but I absolutely think citrus and sprinkles or sugar crystals go together!
Maybe it's the bright colors of the sprinkles that pair so well with the bright citrus flavors? Or maybe the citrus cuts the sweetness a tad? Whatever it is, I LOVE the combo.
I use whatever citrus fruit I have on-hand. I love lemon (always!) but when I have oranges, I like to use them because the tiny bit of orange is such a fresh, unexpected surprise with cookies!
HOW TO EVENLY APPLY SPRINKLES TO COOKIES
The best way to ensure cookies are evenly and densely coated with sprinkles is NOT to sprinkle them on, but to roll the uncooked cookie in the sprinkles then place them on the pan.
PRO TIP: Most sugar cookie recipes will tell you to roll the dough into a ball then bake, but I get way better results if I use a cookie scoop then leave the dough in the dome shape the scoop naturally shapes the dough into. Just pack the dough firmly into the scoop then pop it out et viola! The cookies will have sprinkles on the top only AND the dough won't roll around on the pan.
Recipe for Chewy Sugar Cookies
Chewy Sugar Cookies
Ingredients
- 1 cup butter, at room temperature
- 1 1/2 cups white sugar
- 1 egg
- Zest of one large orange or two lemons
- 1 tablespoon fresh orange or lemon juice
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- Sprinkles or sugar for rolling cookies
Instructions
- Cream together butter and sugar with an electric mixer set at medium speed until fluffy (about 2 minutes). Add egg, orange/lemon zest, orange/lemon juice and vanilla and continue mixing until ingredients are well combined and smooth.
- Sift together flour, baking soda, baking powder and salt then slowly add dry ingredients to butter mixture. Mix on low speed until combined. Dough will be thick.
- Portion dough into 1.5 inch ball or domes (see notes), roll in sprinkles then place on a baking pan 2 inches apart. Bake at 350 degrees for 10-12 minutes or until cookies just begin to brown on the bottom. Cool cookies on cookie sheet for 5 minutes then remove to a clean surface to cool completely. Store cookies in an airtight container.
Notes
I use a 1.5 inch cookie scoop to portion out my cookies. I pack the dough in level then pop the dough out and roll the rounded part in the sprinkles (not the flat bottom). The dough pops out dome-shaped which is perfect because a) I don’t have to try to roll them into balls – they’re already perfectly rounded and b) they have a flat surface to place on the cookie sheet so they won’t roll around on the pan. I hope that makes sense!
Can I leave out orange juice and zest for just a plain sugar cookie?
ReplyDeleteYes, but most "plain" sugar cookies have something for flavor. Either double the vanilla extract or add one teaspoon of almond extract (in addition to the vanilla).
DeleteLove the "orange kissed"! Can't wait to try them.
ReplyDeleteDog-gone-it, these look good!
ReplyDeleteHoly sprinkles these are good! I made them and they are the best sugar cookies I have ever made. Thanks for the recipe!
ReplyDeleteHave you ever made these up and refrigerated the dough, then baked them off a couple days later? I'm about to find out how that works out. The dough is amazing, I can only imagine what the baked cookie will taste like
ReplyDeleteyep it works, made the dough up last night baked them off this morning. Great recipe, cookies are awesome!
DeleteHow many cookies does this recipe make?
DeleteSorry I missed your question! Looks like you figured it out! Though I've never frozen or refrigerated this particular dough, most others work out perfectly so I'm sure this one does too!
DeleteMakes about 30 cookies.
DeleteIs it possible to roll these out and use cookie cutters for Halloween, Thanksgiving, Christmas and Easter cookie themes.
ReplyDeleteYES! Pop the dough in the fridge for an hour first though to make sure it's firm enough to cut.
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