Red, White and Blue - Orange Blossom Sugar Cookies

Red, White and Blue – Orange Blossom Sugar Cookies

Ingredients

Orange Blossom Glaze

  • 1 1/4 cups confectioners’ sugar
  • 1 tablespoon meringue powder
  • 2 tablespoons water
  • 1/2 teaspoon Nielsen-Massey Orange Blossom Water (may substitute with Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
  • Variety gel food colors

Directions

Position oven rack in the center of oven and preheat to 350 degrees F. Line two large, heavy, light-colored baking sheets with parchment paper; set aside.

In a medium bowl, whisk flour, baking powder and salt until blended; set aside.

In a large mixing bowl, add butter, sugar, cream, Vanilla Extract and Orange Blossom Water; beat with a handheld mixer on medium speed until fluffy, about 2 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Using a rubber spatula, fold in the dry ingredients one half at a time.

Divide dough into two even pieces, press each piece into a disk shape, wrap tightly with plastic wrap and refrigerate for about 1 hour. Dough should be cool and firm but easy to work with.

In a small bowl, whisk confectioners’ sugar and flour until blended; set aside. Working with one piece of dough at a time, place on a clean, dusted surface. Roll dough to about 1/8-inch thickness. Use cookie cutters to cut shapes and transfer with a thin offset metal spatula to prepared cookie sheets. For even baking, do not overcrowd cookies. Gather remaining dough, cover with plastic and chill. Continue with second chilled dough.

For best results, bake one sheet pan at a time until done, about 10 minutes; remove and place cookies on wire racks to cool. Decorate and store in an airtight container.

Orange Blossom Glaze

In a small bowl, whisk together sugar and meringue powder. Add water and Orange Blossom Water, stir until smooth. Divide glaze into small bowls; add desired gel colors. Glaze cookies and set aside to dry.

  • 380 grams all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 230 grams (2 sticks) unsalted butter, softened
  • 200 grams superfine sugar (purchase or process granulated sugar for about 20 seconds in a food processor)
  • 2 tablespoons heavy whipping cream
  • 3 1/4 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 1 teaspoon Nielsen-Massey Orange Blossom Water 
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  • 2 eggs
  • 25 grams confectioners’ sugar (for dusting work surface)
  • 31 grams all-purpose flour (for dusting work surface)

Orange Blossom Glaze

  • 125 grams confectioners’ sugar
  • 1 tablespoon meringue powder
  • 2 tablespoons water
  • 1/2 teaspoon Nielsen-Massey Orange Blossom Water (may substitute with Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
  • Variety gel food colors

Directions

Position oven rack in the center of oven and preheat to 180 degrees C. Line two large, heavy, light-colored baking sheets with parchment paper; set aside.

In a medium bowl, whisk flour, baking powder and salt until blended; set aside.

In a large mixing bowl, add butter, sugar, cream, Vanilla Extract and Orange Blossom Water; beat with a handheld mixer on medium speed until fluffy, about 2 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Using a rubber spatula, fold in the dry ingredients one half at a time.

Divide dough into two even pieces, press each piece into a disk shape, wrap tightly with plastic wrap and refrigerate for about 1 hour. Dough should be cool and firm but easy to work with.

In a small bowl, whisk confectioners’ sugar and flour until blended; set aside. Working with one piece of dough at a time, place on a clean, dusted surface. Roll dough to about 0.3-centimeter thickness. Use cookie cutters to cut shapes and transfer with a thin offset metal spatula to prepared cookie sheets. For even baking, do not overcrowd cookies. Gather remaining dough, cover with plastic and chill. Continue with second chilled dough.

For best results, bake one sheet pan at a time until done, about 10 minutes; remove and place cookies on wire racks to cool. Decorate and store in an airtight container.

Orange Blossom Glaze

In a small bowl, whisk together sugar and meringue powder. Add water and Orange Blossom Water, stir until smooth. Divide glaze into small bowls; add desired gel colors. Glaze cookies and set aside to dry.

  • Nielsen-Massey time icon

    20 minprep

  • Nielsen-Massey time icon

    10 mincook

  • Nielsen-Massey yield icon

    3dozen

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Orange Blossom Water 4oz

Orange Blossom Water