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3-in-1 Sugar Cookies Recipe


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     3-in-1 Sugar Cookies

Category   Desserts - Breads
Sub Category   None
Servings   about 4 dozen
Preptime   30 min/ 3hr 20 min

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup (2 sticks) butter, at room temperature
3/4 cup granulated sugar
3/4 cup confectioners sugar
2 large egg yolks
1 tsp vanilla
1/4 tsp finely grated orange zest
Coarse sugar/decorating sugar

Whisk flour, baking powder, and salt in a bowl. Beat the butter and both sugars with mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla, and orange zest until fully incorporated. Slowly add the flour mixture and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.
For cutout cookies- Divide dough in half pat into disks, wrap in plastic, and refrigerate until firm, at least 2 hours. Roll dough between lightly floured parchment or waxed paper, until about 1/3-inch thick. Transfer to sheets to a baking sheet and refrigerate until firm, about 20-30 minutes. Cut into desired shapes using cookie cutters. Place on an ungreased baking sheet, leaving about 1 inch between cookies. Sprinkle with sugar or sprinkles if desired. (Gather dough scrapes into a ball, pat into a disk, chill, and reroll.) Refrigerate cookies while oven preheats to 375 degrees F. Bake until bottoms are golden, about 10-14 minutes. Cool on cookie sheets (about 2 minutes) until firm enough to transfer to a rack to cool completely.
For rolled cookies- Roll a teaspoon of dough by hand into a ball. Dip 1 side of the balls in some coarse sugar and place them sugar-side up on an ungreased baking sheet, leaving about 1 inch between cookies.
For sliced cookies- Divide dough in half, roll by hand into 2- inch-wide logs, wrap in plastic and refrigerate until firm, at least 2 hours. Cut the logs into 1/4-inch-thick cookies and place on an ungreased baking sheet, leaving about 1 inch between cookies.
Serving Suggestions
Store in airtight container for up to 1 month, or these freeze well (and taste great right out of the freezer with a little warm breath to thaw).

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