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1 cup Land O Lakes® Butter softened
1 cup sugar
1 large Land O Lakes® Egg
2 tablespoons orange juice
1 tablespoon vanilla
1 teaspoon ground cinnamon
2 1/2 cups all-purpose flour
1 teaspoon baking powder
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon Land O Lakes® Butter softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract
Food color, if desired
Decorator candies, sugars, etc., if desired
Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour, baking powder and cinnamon; beat at low speed, scraping bowl often, until well mixed.
Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; flatten to 1/2 inch. Refrigerate 2-3 hours or until firm.
Heat oven to 400°F.
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
Glaze cooled cookies. Add decorator candies, if desired. Let stand 6 hours or overnight until glaze is hardened.
Bake these crisp cut-out cookies flavored with cinnamon ahead of time and freeze them until serving time.
Explore reviews fromour online community
I have baked these cookies in cutout shapes for Christmas and Easter for the last five or more years. My family loves the flavor that the addition of cinnamon brings ...they smell heavenly while baking and taste absolutely delicious! I do frost them with the frosting recipe for the best butter cookies & decorate them with colored sugars,decorator icing and sprinkles for the season.
I have made this recipe a few times with much success. I DO
make the following modifications: omit the OJ - use milk,
reduced the sugar to 3/4 cup and lowered the cinnamon. It
is even good without the cinnamon. When I roll out the
dough, i like to use icing sugar instead of flour. It does not
get tough with re-rolling like some recipes do. I always get
great reviews with the recipe. Thanks.