How To make Orange Sugar Cookies

3 Ingredient Sugar Cookies

Making 3 ingredient sugar cookies. In this recipe video, we'll show you how to make sugar cookies with only 3 ingredients. You can make these sugar cookies with just 3 ingredients, 4 if you count sprinkles!
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You're only three basic ingredients—butter, flour, and sugar—away from making these sweet buttery cookies. And we almost guarantee you have all three of them in your kitchen. Which begs the question... why aren't you making these cookies right now?! Also we know it might be cheating and adding a fourth ingredient but if you have sprinkles, add them on top before baking for a fun and festive look.

If you love this how to make 3 ingredient sugar cookies recipe let us know what you think in the comments below! #dished #cookies #baking

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Equipment used in this video:
Camera:
Camera Lens:
Cooking Bowls:
Ramekins:
Red Spatula:
Electric Mixer:
Cookie Sheet:

Food used in this video:
Granulated Sugar:
All-Purpose Flour:
Sprinkles:

0:00 Preparing the cookie dough
0:26 Baking the cookies
0:40 Serving the Cookies

Ingredients for making 3 ingredient sugar cookies:
1/3 cup granulated sugar
1 stick plus 2 tbsp salted butter, softened
1 cup all-purpose flour
Sprinkles (optional)

Instructions for making sugar cookies with only 3 ingredients:
- First add 1/3 of a cup of granulated sugar to a large bowl then add 1 stick plus 2 tbsp of softened butter
- Use and electric mixer to cream the butter and sugar together until fluffy and smooth
- Now all you need to do is add 1 cup of all purpose flour and mix again until combined
- The texture will be slightly crumbly but that’s ok
- Use you hands to form and roll 1 inch balls of dough then place them on a lined cookie sheet
- Pat the dough down to to form discs then you can add any kind of sprinkles you like or just leave them bare
- Bake at 325 F for 15 minutes
- These aren’t exactly like classic sugar cookies but they’ll satisfy your sweet tooth in a pinch

➡️ If you recreate this 3 ingredient sugar cookies recipe please link and mention us in your video so we can find you and give you a shout out!

This sugar cookies with only 3 ingredients recipe is part of our essential recipes series:
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How to Make Orange Cookies | Recipe | The Sweetest Journey

Learn how to make delicious homemade cookies with the fresh taste of orange.~ ????



Ingredients:
1 3/4 Cups All Purpose Flour
1/4 Teaspoon Baking Soda
5 Tablespoons Vegetable Shortening
2/3 Cup Confectioner's Sugar
1 Egg
1 Teaspoon Orange Zest
1/2 Cup Orange Juice

Ingredients by Weight:
245g All Purpose Flour
1.25g Baking Soda
65g Vegetable Shortening
93g Confectioner's Sugar
1 Egg
2g Orange Zest
120ml Orange Juice

Directions:
1. In a small bowl sift together the flour and baking soda, set aside.
Take one teaspoon of zest from an orange, then cut in half and squeeze out its juice, about 1/2 a cup. Set aside.
2. In a large bowl, cream the vegetable shortening and confectioner's sugar together until fluffy. Add the egg and mix only until combined. Add the orange zest, then gradually add the orange juice while beating at low speed. Mix until well combined. Fold in the dry ingredients.
3. On a lightly floured work surface, roll out the dough to about 1/4 inch thickness. Cut out the cookies with a cookie cutter (2-3 inch). Place cookies on a parchment lined baking sheet. Bake at 400°F (200°C) for 10-15 minutes or until the cookies are a light golden brown. Let cool completely.

| Makes about 2 dozen cookies.

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Chewy Chocolate Chip Cranberry Orange Cookies Recipe

Want to know the secret ingredient for baking soft and chewy chocolate chip cookies that stay soft for days? Watch the video and see the recipe -

These delicious chocolate chip cookies are loaded with orange juice-infused dried cranberries and fresh orange zest. The tart orange-flavored cranberries pair beautifully with the decadently rich chocolate chips and the toffee-flavored brown sugar cookies.

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Professional Baker Teaches You How To Make ICE BOX COOKIES!

Ice Box Jam Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below for the best Christmas cookie experience ever!

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Recipes

Prep Time: 15 minutes

Ingredients: Basic Icebox Cookie Dough
1 cup (225 g) unsalted butter, cut into pieces and at room temperature
1 cup (130 g) icing sugar, sifted
1 large egg, at room temperature
1 tsp (5 mL) vanilla extract
2 ½ cups (375 g) all-purpose flour
½ tsp (2.5 g) salt

Directions

1. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the icing sugar and start on low speed to work it in, and then increase the speed to medium-high beating until fluffy, about 2 minutes. Beat in the egg and vanilla. Add the flour and salt and beat until the dough comes together. Prepare the cookies as below.

ORANGE MARMALADE CRUMBLE BARS

Makes 1 8-inch (20 cm) square pan
Cuts into 36 cookie bars
Prep Time: 15 minutes
Bake Time: 45 minutes

Ingredients

1 recipe icebox cookie dough
zest of 1 orange
1 cup (250 mL) orange marmalade
icing sugar, for dusting

Directions

1. Add the orange zest to the cookie dough, when beating the butter and icing sugar together. Shape the dough into 2 discs, wrap in plastic wrap and chill for 2 hours.

2. Preheat the oven to 325 F (160 C). Lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.

3. Use a box grater to grate the chilled cookie dough. Press about two-thirds of this into the bottom of the prepared pan and then spread the marmalade over top. Sprinkle the remaining grated cookie dough over the marmalade and press gently. Bake for about 45 minutes, until you can see browning at the edges. Cool the pan on a rack completely before dusting with icing sugar and cutting into squares.

APRICOT LEMON RUGELACH

Makes 4 dozen cookies
Prep Time: 20 minutes
Bake Time: 18 minutes

Ingredients

1 recipe Icebox cookie dough
zest of 1 lemon
¾ cup (175 mL) apricot jam
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
cinnamon sugar, for sprinkling

Directions

1. Add the lemon zest to the cookie dough when beating the butter and icing sugar together. Shape the dough into 6 small discs, wrap in plastic wrap and chill for 2 hours.

2. Preheat the oven to 325 F (160 C) and line 2 baking trays with parchment paper.

3. Lightly knead the first disc of dough to soften it just a little. Roll the disc out into a circle roughly 8-inches (20 cm) across on a lightly floured surface, and trim the edges. Cut the circle into 8 wedges. Spoon a little jam at the wide end of each wedge and then roll the dough up, croissant-like in shape. Place the cookies on the trays, leaving 1 ½-inches (4.5 cm) between them. Repeat with the remaining discs of dough.

4. Brush the cookies with eggwash and sprinkle with cinnamon sugar. Bake the cookies for about 18 minutes, until the cookies brown a little just at the edges. Cool the cookies on the tray before removing to store in an airtight container.

The cookies will keep for up to a week.

RASPBERRY LINZER COOKIES

Makes about 3 dozen sandwich cookies
Prep Time: 20 minutes
Bake Time: 12 minutes

Ingredients

1 recipe Icebox cookie dough
1 tsp (5 mL) almond extract
icing sugar, for dusting
¾ cup (175 mL) raspberry jam

Directions

1. Add the almond extract to the cookie dough at the same time as adding the vanilla extract. Shape the dough into 2 discs and chill for at least 2 hours before rolling.

2. Preheat the oven to 325 F (160 C) and line 2 baking trays with parchment paper.

3. Knead the first disc of dough to soften it a little and then roll it out on a lightly floured surface to just about ¼-inch (6 mm) thick. Use a 2-inch (5 cm) cookie cutter to cut out as many circles as you can. Use a small cutter or even a pastry tip to cut a hole in the centre of half of these cookies. Arrange the cookies with a hole on one tray and the cookies without a hole on the second tray, leaving an inch (2.5 cm) between them. Repeat with the second disc and any remaining scraps of dough.

4. Bake the cookies for about 12 minutes (keep an eye on the cookies with holes – they may take a minute less to bake) until they just start to show signs of colouring at the edges. Cool the cookies on the tray before assembling.

5. Dust the cookies with the holes generously with icing sugar while on their baking tray. Spread a little of the raspberry jam on the bottom of a cookie without a hole and sandwich it with a dusted one, pressing gently. Repeat with the remaining cookies, and store them in an airtight container or well-wrapped (single layer is best).

The cookies will keep for a week.

#OhYum #ThePerfectChristmasDinner

Pressed Flower Shortbread Cookies

Capture the magic of summer with my delicious shortbread cookies infused with orange and topped with pressed flowers. I'm beyond excited to start sharing recipes from my book! These cookies are in the summer chapter of the book and are a celebration of the season that just so happens to taste delicious! Pressing flowers is a fun and easy project that little ones love to help with. You can use them the same day or save them for a cold gloomy day when you want to taste the warmth of summer.

Thanks SO much to everyone who's already ordered a copy, and if you haven't picked one up yet there are links below!

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Pansy
Nasturtium
Hibiscus
Violet
Lilac
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Cornflower
Honeysuckle
Bee balm

Easy Orange Cookies Recipe | Eggless & Without Oven | Yummy

WELCOME TO YUMMY
TODAY'S RECIPE IS Easy Orange Cookies Recipe | Eggless & Without Oven | Yummy

INGREDIENTS:
Butter 1/4 cup
Powder sugar 1/2 cup
Orange emulation 1/2 tsp
Mix until fluffy consistency
Mix well
All purpose flour 1 cup
Baking powder 1 tsp
Baking soda 1/4 tsp
Orange juice 3 tbsp
Dough form
Cherry on top
Place a stand & heat the pan for 5 mins on medium flame
After 5 mins place the tray
Cook it on medium low flame for 15-20 mins or bake in a preheated oven at 160c for 15-20 mins

NOTE: 1 CUP = 250 ML
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