Living the Gourmet is pleased to review 100 Best Decorated Cookies by Julie Anne Hession.

Suitable for all ages and skill levels, this fun and creative book will without a doubt delight occasional holiday home bakers and seasoned pros alike.

Aside from easy to follow instructions and techniques, Julie Anne offers a delectable variety of recipes from Vermont Maple Sugar Cookies, Spicy Gingerbread Cut-Out Cookies, and Pumpkin Spice Sugar Cookies just to name a few. Not only does Julie Anne offer a wide variety of seasonal recipes, but she also features gluten-free and vegan options.

You may recall the last cookbook we reviewed by Julie Anne, 175 Best Mini Pie Recipes and those fabulous apple hand pies she inspired!

It goes without saying that Living the Gourmet is a fan, and we’re also pleased to be featuring Julie Anne’s Classic Vanilla-Orange Sugar Cookies for you today.

**I was given this product for review. I was not financially compensated for this post. All opinions expressed are my own.

Classic Vanilla Orange Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Yield: 24 1x

Save Recipe

Print Recipe

Ingredients

Units Scale

3 1/4 cups AP flour
1/2 teaspoon salt
1 cup granulated sugar
1 1/4 cups unsalted butter, at room temp
1 large egg
1 large egg yolk
3 tablespoons grated orange zest
2 teaspoons vanilla extract
5-6 oz dark chocolate
1-2 tablespoons milk

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together flour and salt.
In bowl of stand mixer, beat sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in egg, egg yolk, orange zest and vanilla until well combined.
With the mixer on low speed, gradually add flour mixture to bowl, mixing until combined.
Turn dough out onto a work surface and divide into three equal pieces. Shape each piece into a flat disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour, until cold, or for up to 3 days.
Preheat oven to 350 degrees F, placing racks in the upper and lower thirds.
On a lightly floured work surface, roll out one disk of dough to a thickness of ¼ inch. Using cookie cutter, cut out shapes and carefully transfer them to 2 prepared cookie sheets, spacing them about 1 inch apart. Reroll scraps as necessary. Repeat process with more dough until both cookie sheets are full.
Bake for 11 – 15 minutes, switching positions of cookie sheets halfway through, until cookies are set and very lightly browned. Let cookies cool on cookie sheet for 10 minutes, then carefully transfer them to wire racks to cool completely before decorating.
Repeat steps 6 and 7 with the remaining dough.
Melt chocolate and milk in a double broiler. When cookies are cool, drizzle over the cookies and allow to set.