Best 6 Christmas Orange Rind Cut Out Cookies Recipes

CHOCOLATE ORANGE COOKIES

Steps:

• Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 15 minutes. , On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter or shape into 2x1-in. rectangles. Place 2 in. apart on ungreased baking sheets. Combine orange zest and remaining sugar; spread thin layer over cookies., Bake at 350° for 14-16 minutes or until the edges just begin to brown. Remove to wire racks to cool. Melt chocolate chips; decorate cookies.

DECORATED CHRISTMAS CUTOUT COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill until firm, 1 hour. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Cool completely on wire racks., Decorate cookies with frosting and colored sugars.

ORANGE SUGAR COOKIES

Steps:

• In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Beat in egg, orange zest, orange juice and extract. Gradually beat in flour., Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets., Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, milk and, if desired, food coloring until smooth. Pipe or spread over cookies; let stand until set.

MARTHA'S BLUE RIBBON SUGAR COOKIES - CHRISTMAS

Steps:

• In a large mixing bowl, cream butter and sugar until well mixed.
• Add 2 eggs to the creamed mixture. Mix well.
• In another large bowl, mix sifted flour, baking powder and salt together. Add to creamed butter mixture. Mix well.
• Add in grated orange rind, and mix well.
• Make into a ball, and chill in bowl covered with saran wrap, for at least 2 hours, or overnight in the refrigerator.
• When ready to bake preheat the oven to 350.
• With a floured rolling pin, roll out the dough to about 1/4" thick on a very lightly floured surface.
• Make into desired shapes using cookie cutters. (I dip my cutters in flour before cutting each cookie, so they don't stick). If you don't have cookie cutters, you can use the bottom of a glass instead. Brush off any excess flour before putting them on the cookie sheet, if there is any.
• Place cookies on ungreased cookie sheet about 2" apart. You may use parchment paper if you like.
• Bake for 8 minutes (or you may preheat the oven to 300, and bake for 10 minutes).
• Let cookies cool on wire racks.
• Decorate.
• Store in a covered plastic container, or cookie tin.

ORANGE SUGAR CUTOUT COOKIES

Steps:

• In a medium bowl, combine the flour, baking powder, and salt.
• In a large bowl, with an electric mixer on medium speed, beat the butter and granulated sugar for 3 minutes, or until light and fluffy.
• Beat in the eggs, orange juice, orange peel, and orange extract.
• Beat in the flour mixture, a little at a time, until well-blended.
• Divide the dough into thirds, wrap each portion in plastic wrap, and refrigerate for 3 hours.
• Preheat the oven to 350°F and grease baking sheets or use silpats.
• Place one-third of the dough on a lightly floured surface, leaving the remaining two-thirds in the refrigerator.
• Using a floured rolling pin, roll to 1/8 inch thickness.
• Using floured cookie cutters, cut into shapes.
• Arrange on the prepared baking sheets and repeat until all the dough has been used.
• Bake for 11 minutes, or until lightly browned.
• Cool on a rack for 2 minutes- Remove to the rack to cool completely.
• (If you want, before baking and after cutting out shapes, mix 1 egg white and 2 Tablespoons water, then brush each cookie with this mixture and sprinkle on colored sugar for holidays).

ORANGE CARDAMOM COOKIES

Steps:

• Make dough:
• Whisk together flour, zest, cardamom, and salt.
• Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
• Cut and bake cookies:
• Preheat oven to 350°F with rack in middle.
• Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes.
• Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
• Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
• Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.
• If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag. Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.
• Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).