These orange tinged sugar cookies take on a whole new form with this updated recipe. No need for a rolling pin, just shape with your hands and bake. Cover in sugar to create glittery ornaments or use your creativity to shape something new. The possibilities are endless.

Yield: Approx. 40 cookies


1 1/2 cups milk (363g)

4 oz. jar of colored sanding or crystal sugar

3 cups all-purpose flour (385g)

1/2 tsp salt

2 sticks butter, softened (227g)

3/4 cup granulated sugar (146g)

1 large egg

1/2 tsp. vanilla extract

1/4 tsp. Lorann Orange Oil

1 tsp finely grated orange zest

1 3/8" Portion Scoop


Preheat oven to 350 degrees. Place the milk and colored sugar in separate bowls and set aside. Whisk flour and salt together in a bowl. In the bowl of a stand mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the egg and scrape down the bowl. Beat in the extract, oil and zest. With the mixer on low, add 1/3 of flour mixture until blended, scrape down the bowl and repeat with remaining flour mixture, adding gradually. Using the scoop, divide the dough and roll into balls using your palms. (If you don't use a scoop, roll cookies into 1 1/4" diameter balls).  Dip each ball in the bowl of milk and shake off excess. Roll balls in colored sugar and place on a parchment lined tray. Bake for 12-15 minutes or until lightly browned on the bottom and firm.