Sugar cookies with orange cinnamon glaze

Votes: 1

How to Make - Orange Cinnamon Sugar Cookies

Time: 1 hour 50 min.
Complexity: easily
Servings: 30

Nutritional value per serving:

Calories 355, total fat 13 G., saturated fats 8 G., proteins 4 G., carbohydrates 57 G., fiber 1 G., cholesterol 45 mg, sodium 166 mg, sugar 37 G.

Sugar cookies decorated with icing are the perfect treat for the holidays, especially winter ones. Typically, icing on cookies is purely decorative, but not in these cases! Seasoned with cinnamon and orange zest, it infuses these simple sugar cookies with a wonderful flavor and aroma.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sugar cookies

440 g salted butter at room temperature
2 cups granulated sugar
2 large eggs
6 cups of premium flour + extra for working with the dough
2 tsp baking powder
0.5 tsp coarse salt
2 tsp vanilla extract

Glaze

2 teaspoons lemon juice
1/4 tsp ground cinnamon
Whites of 4 large eggs
Grated zest of 1 orange
6 cups powdered sugar
Special equipment: cookie cutters of different shapes, pastry bag

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, Orange zest, lemon juice, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 175°C, line 2 baking sheets with parchment paper.
Sugar cookies:

Using a mixer, cream the butter and sugar. Add the eggs one at a time, mixing after each addition. Mixing on low speed, slowly add the flour, baking powder, and salt and knead until smooth. Add the vanilla extract and 2 teaspoons of water and mix; do not overmix! Refrigerate the dough for 30 minutes.

Dust your work surface with flour. Roll out the dough to a thickness of about 0.5 cm and cut out any shapes you like.
Transfer the cookies to the prepared baking sheets and bake until golden brown around the edges, 7-9 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack and let cool completely. Gather up the dough scraps, roll out again, cut out the cookies, and bake.
Glaze:

Combine lemon juice, cinnamon, egg whites, and orange zest in a stand mixer. Beat with the paddle attachment on medium speed, gradually adding powdered sugar until the icing is stiff. Transfer the icing to a piping bag and decorate the cookies.