Orange Sparkle Slice-and-Bake Cookies

Orange Sparkle Slice-and-Bake Cookies

📖 King Arthur

🥘 Ingredients

  • Fiori di Sicilia
    1/2 tsp
  • candied orange peel
    75 g
  • confectioners' sugar
    76 g
  • egg
    1 large
  • flour
    390 g
  • granulated sugar
    132 g
  • hot water
  • orange citrus oil
    1/4 tsp
  • sparkling sugar
    113 g
  • table salt
    1.75 tsp
  • unsalted butter
    255 g
  • vanilla
    2 tsp

🍳 Cookware

  • small bowl
  • parchment
  • Slice-and-Bake Cookie Dough Keeper
  • baking sheets
  1. 1
    Place candied orange peel in a small bowl and cover with hot water . Cover and set aside.
    candied orange peel: 75 g, hot water
  2. 2
    For the dough: Beat together the granulated sugar , confectioners' sugar , orange citrus oil , table salt , and vanilla and Fiori di Sicilia until fragrant, about ⏱️ 30 seconds .
    granulated sugar: 132 g, confectioners' sugar: 76 g, orange citrus oil: 1/4 tsp, table salt: 1.75 tsp, vanilla: 2 tsp, Fiori di Sicilia: 1/2 tsp
  3. 3
    Add unsalted butter and beat on medium-low speed until smooth, 3 to ⏱️ 4 minutes . Scrape the bowl, add egg , and beat until combined, about ⏱️ 1 minute .
    unsalted butter: 255 g, egg: 1 large
  4. 4
    Strain the orange peel and press gently to remove any excess moisture.
  5. 5
    Add flour and orange peel, and beat on low speed until combined, about ⏱️ 30 seconds .
    flour: 390 g
  6. 6
    Transfer dough to a clean work surface and divide in half (about 500 g per piece). Shape each half into an 11" log.
  7. 7
    For the topping: Spread the sparkling sugar across the middle of a piece of parchment , then roll each log in the sugar to completely coat.
    sparkling sugar: 113 g
  8. 8
    Transfer each log into the bottom of a Slice-and-Bake Cookie Dough Keeper . Cover with the lid and refrigerate until very firm, 1 to ⏱️ 2 hours .
  9. 9
    When ready to bake, preheat the oven to 400°F.
  10. 10
    Take one log of dough out of the refrigerator, remove from Dough Keeper, and slice into ¼"-thick rounds. Rotate the log about 90° every few slices to maintain a neat circular shape.
  11. 11
    Transfer slices to 2 parchment-lined baking sheets , placing the cookies about 2" apart.
  12. 12
    Bake for 14 to ⏱️ 18 minutes , until edges are golden brown. Let cookies cool on the pan for about ⏱️ 10 minutes , then transfer to a rack to cool completely before serving. Repeat with remaining dough.