Instructions

Step 1: In a large bowl, cream together the softened butter, sugar, and salt until the mixture is light and fluffy, about 5 to 7 minutes.

Step 2: Beat in the egg, grated orange zest, orange juice, and lemon extract until well combined.

Step 3: Gradually add the all-purpose flour, beating on low speed until just combined to form the dough.

Step 4: Divide the dough in half, shape each half into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour or until firm enough to roll.

Step 5: Preheat the oven to 375°F (190°C). On a floured surface, roll each dough disk to about 1/4-inch thickness. Use a floured 2 1/2-inch cookie cutter to cut out shapes.

Step 6: Place cookies about 1 inch apart on greased baking sheets. Bake for 8 to 10 minutes, or until the edges are just lightly browned.

Step 7: Remove the cookies from the baking sheets and transfer them to wire racks to cool completely.

Step 8: To make the icing, mix the confectioners’ sugar, milk, and orange food coloring (if using) in a small bowl until smooth. Pipe or spread the icing over the cooled cookies and let it set before serving.

Tips & Variations

For a stronger citrus flavor, increase the orange zest to 1 tablespoon.

Use a mixture of fresh orange and lemon juice for a more complex tang.

If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix in equal amounts.

Adding finely chopped candied orange peel to the dough adds extra texture and flavor.

For a festive touch, decorate the cookies with colored sugar sprinkles before baking.

Storage

Store the cooled and iced cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months; thaw at room temperature before serving. If iced, allow the glaze to fully set before stacking to prevent sticking.

FAQs

Can I use fresh lemon juice instead of lemon extract?

Yes, but lemon extract offers a more concentrated flavor. Use about 1 teaspoon of fresh lemon juice as a substitute, but reduce other liquids slightly to maintain dough consistency.

Why should I chill the dough before rolling?

Chilling the dough firms it up, making it easier to roll out and cut cleanly. It also helps prevent the cookies from spreading too much during baking, keeping their shape crisp and defined.