Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 1 large Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Orange Zest
  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • ¼ teaspoon Ground Nutmeg
  • 2 cups Confectioners' Sugar (Icing Sugar), sifted
  • 3–4 tablespoons Milk (Whole or 2%)
  • ½ teaspoon Vanilla or Almond Extract

Instructions:

  1. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the sides of the bowl.
  2. Add Wet Ingredients: Beat in the egg, vanilla extract, and orange zest until just combined. Do not overmix here.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
  4. Incorporate Dry Mix: Gradually add the flour mixture to the wet ingredients on low speed, mixing only until the dough just comes together and no streaks of flour remain. Overmixing activates the gluten, resulting in tough cookies.
  5. Form and Chill: Divide the dough in half. Flatten each half into a thick disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 60 minutes. This prevents spreading during baking.
  6. Preheat and Prepare: Preheat the oven to 180°C (350°F). Line two large baking trays with parchment paper.
  7. Roll the Dough: Remove one disc of dough from the fridge. On a lightly floured surface (or between two sheets of parchment paper), roll the dough out evenly to 6 mm (¼ inch) thickness. Consistency is key here.
  8. Cut Shapes: Use your chosen cookie cutters to cut shapes. Re-roll the scraps only once or twice; overworking the dough makes it tough.
  9. Bake: Carefully transfer the cut-out shapes onto the prepared baking trays. Bake for 10–12 minutes, or until the edges are lightly golden brown and the centres look set.
  10. Cool: Transfer the hot cookies immediately to a wire rack to cool completely before decorating.
  11. Prepare Glaze: Sift the confectioners’ sugar into a bowl. Slowly whisk in the milk and extract, one tablespoon at a time, until the mixture is smooth and thick enough to coat the back of a spoon without running too quickly.
  12. Colour (Optional): Divide the glaze into smaller bowls and mix in gel food colouring as desired.
  13. Decorate: Once the cookies are stone-cold, decorate them using the glaze or other preferred icings (royal icing is excellent for fine work).
  14. Set: Allow the icing to fully set at room temperature (this may take 2-4 hours, depending on thickness) before storing or stacking.