Ingredients:

  • 1 cup unsalted butter, softened (227g)
  • 1 cup granulated sugar (200g)
  • 1 large egg (50g)
  • 2 tablespoons orange zest (12g)
  • 1 teaspoon pure vanilla extract (4g)
  • 3 cups all-purpose flour (375g)
  • 2 teaspoons baking powder (8g)
  • 1/2 teaspoon fine sea salt (3g)
  • 1 cup powdered sugar (120g)
  • 1.5 tablespoons fresh orange juice (22g)
  • 1 teaspoon orange zest for decoration (2g)

Instructions:

  1. Infuse sugar. Rub 12g orange zest into 200g granulated sugar with your fingertips until the sugar looks like damp sand and smells intensely floral.
  2. Cream fats. Beat 227g softened butter and the orange sugar until the mixture is pale, fluffy, and increased in volume. Note: This takes about 3 minutes on medium high speed.
  3. Emulsify. Add 50g egg and 4g vanilla extract. Mix until the liquid is fully incorporated and no streaks remain.
  4. Sift drys. Whisk 375g flour, 8g baking powder, and 3g salt in a separate bowl.
  5. Combine. Gradually add dry ingredients to the wet. Mix on low speed until just combined. Note: Over mixing here will develop gluten, making the cookies tough.
  6. Chill dough. Wrap the dough and refrigerate for at least 30 minutes until firm to the touch.
  7. Shape. Roll dough into 1 inch balls or use a cutter for an Orange Sugar Cookies Cut Out style.
  8. Bake. Space 2 inches apart on a lined sheet. Bake 10 minutes until the edges are barely golden but the centers look set.
  9. Glaze. Whisk 120g powdered sugar with 22g orange juice until it forms a thick, velvety ribbon.
  10. Finish. Drizzle over cooled cookies and top with 2g decorative zest before the glaze hardens.