Description
Buttery sugar cookies flavored with citrus zest, colored in bright hues for Holi! Makes 2-2 dozen cookies depending on your cookie cutter size.
Ingredients
Units
Scale
- 4 3/4 cups plus 2 tbsp (588 g) all-purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 tsp salt
- 1 1/2 cup (297 g) granulated sugar
- 1 tsp lime zest
- 1 tsp orange zest
- 1 tsp lemon zest
- 1 1/2 cup (340 g) unsalted butter, room temperature
- 1 large (57 g) egg (or 3 tbsp of heavy cream)
- 2 tsp vanilla extract
- food dye
- edible gold leaf (optional)
Instructions
- Add 4 3/4 cups plus 2 tbsp (588 g) all-purpose flour, 2 1/4 teaspoons baking powder, and 3/4 tsp salt to mixing bowl and whisk until well combined. Set aside.
- Add 1 1/2 cup (297 g) granulated sugar, 1 tsp lime zest, 1 tsp lemon zest, and 1 tsp orange zest to the bowl of a stand mixer. Use your hands to rub the zest into the sugar for 1 minute so that your release the oils from the zest.
- Add 1 1/2 cup (340 g) unsalted butter and mix with the paddle attachment for 5 minutes, or until the butter is fluffy and pale. Scrape down the bowl and add the 1 egg (or 3 tbsp of heavy cream) and 2 tsp vanilla and mix for 2 minutes. Add the dry ingredients and mix on low until well combined.
- Split the dough in half. Take one half of the dough and split it into 6 pieces and color each piece with pink, blue, purple, orange, blueish- green (2 drops blue, 1 drop green) and a pinkish purple (2 drops pink 1 drop purple). Wrap each colored piece of dough in plastic wrap. Take the uncolored half of the dough and shape it into a disc and wrap it in plastic wrap as well. Place all the discs of dough into the fridge for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Roll out the uncolored half of the dough in between two sheets of parchment paper until it is 1⁄2 inch thick.
- Take the colored dough and roll them into 1/2 inch diameter logs. Stack the logs together and gently roll the log until it is 1-2 inches in diameter. Freeze the log and the sheet of uncolored dough for 5 minutes. Slices the colored cookie dough log into 1/8th inch slices and place them on top of the uncolored dough, like tiles. If there are any large gaps between the slabs of colored dough, use extra dough to fill in the space.
- Place parchment paper on top and gently roll the dough out until it is 1/4 inch thick. Place in the freezer for 5 minutes. Cut the cookies out with your cookie cutter. Roll out the scraps with the rest of the dough and repeat until no dough is left.
- Place the cookies onto the parchment-lined baking sheet 2-inches apart. Freeze the sheet for 10 minutes, this is important so the cookies keep their shape.
- Bake for 9 to 11 minutes. Cool completely on a rack. Decorate with gold leaf and store in an airtight container
Notes
You can gather the scraps together and roll it out until it’s 1/4 inch thick to have marbled cookies!
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Cuisine: American, Indian
