Recipe courtesy of Maeve Rochford Schulz

Sugar Cookie with Orange-Cinnamon Icing

  • Level: Easy
  • Total: 1 hr 50 min (includes chilling and cooling times)
  • Active: 40 min
  • Yield: 30 to 40 cookies
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Sugar Cookie:

4 sticks (2 cups) salted butter, at room temperature

2 cups granulated sugar 

2 large eggs 

6 cups all-purpose flour, plus more for dusting

2 teaspoons baking powder 

1/2 teaspoon kosher salt 

2 teaspoons vanilla extract 


2 teaspoons lemon juice

1/4 teaspoon ground cinnamon 

4 large egg whites 

Grated zest of 1 orange

6 cups confectioners' sugar 


Special equipment:
assorted cookie cutters and a piping bag
  1. For the sugar cookie: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  2. In a stand mixer, cream the butter and sugar together well. Add the eggs 1 at a time, mixing between each addition. On low speed, slowly add the flour, baking powder and salt and mix. Add the vanilla extract and 2 teaspoons water and mix just until combined; do not over mix! Refrigerate the dough for 30 minutes
  3. Dust a work surface with flour. Roll out the dough about 1/4 inch thick and cut into shapes using your favorite cookie cutters. Transfer to the prepared baking sheets and bake until no longer translucent and just golden at the edges, 7 to 9 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Continue rolling and baking any remaining dough, re-rolling scraps once.
  4. For the icing: Whisk together the lemon juice, cinnamon, egg whites and orange zest in the bowl of a stand mixer. Using the paddle attachment and on medium speed, gradually add the confectioners' sugar and beat until the icing is the desired stiffness. Transfer the icing to a piping bag and pipe on the cookies in desired decorative patterns.
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