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
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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