Orange Sugar Cookies

  1. Cream the butter and sugars together in a mixer until light and fluffy. Add eggs one at a time and mix, then add the orange zest and mix until incorporated.
  2. In a separate bowl mix the flour, baking powder and salt. With the mixer on low, slowly add the flour mixture bit by bit until it is just incorporated and dough comes together. Wrap dough in plastic and chill for at least 6 hours. (Note: I've kept the dough in the fridge for up to 18 hours before baking and the cookies have turned out just fine!)
  3. Meanwhile, make the orange sugar: Place 1 T. zest and 1/3 c. sugar in the mini-chopper or cuisinart and give it a few pulses until the zest and sugar are finely ground and completely incorporated. (Note: You will notice when this happens because there is a burst of orange fragrance in your kitchen as the oils are released!)
  4. Once the dough has chilled, preheat the oven to 375u0b0F. Line baking sheets with parchment paper or a silpat. Flour a work surface and a rolling pin, roll the dough to 1/4" thickness. Using a 2" round cookie cutter and place cookies onto baking sheets. (Note: I prefer the cookie cutter method to rolling the dough because I think this way yields a lighter cookie, while rolling dough produces a tougher cookie.) Sprinkle each cookie with an even dusting of orange sugar.
  5. Bake for 9-11 minutes, or until center of cookie is set and the top is very lightly golden brown. Do not overbake, or chewiness factor will fade! Cool on a wire rack and serve. (Use any leftover orange sugar for sweetening iced tea!)

dough, unsalted butter, sugar, light brown sugar, eggs, orange zest, flour, baking powder, kosher salt, orange sugar, orange zest, sugar

Taken from food52.com/recipes/3924-orange-sugar-cookies (may not work)

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