Ingredients:

  • 2 3/4 cups All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 1 Large Egg, room temperature
  • 1 tablespoon Vanilla Extract
  • Zest of 1 large Fresh Orange
  • 1/2 teaspoon Ground Cinnamon
  • 2 cups Icing Sugar (Confectioner’s), sifted (Optional Icing)
  • 3 tablespoons Milk (or water) (Optional Icing)
  • 1/2 teaspoon Fresh Lemon Juice (Optional Icing)

Instructions:

  1. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  2. In the bowl of your stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed for 3–5 minutes until the mixture is visibly light and fluffy. Stop and scrape down the sides frequently. This step incorporates air and is vital for texture.
  3. Beat in the egg, vanilla extract, and orange zest until just combined. Do not over-mix.
  4. Reduce the mixer speed to low and gradually add the flour mixture until a proper sturdy dough forms. Stop immediately when no streaks of flour remain.
  5. Divide the dough into two equal portions. Shape each into a flat disc, wrap tightly in cling film (plastic wrap), and refrigerate for a minimum of 60 minutes.
  6. Preheat oven to 180°C (350°F). Line two baking trays with parchment paper.
  7. Remove one disc from the fridge. On a lightly floured surface, roll the dough to a consistent thickness of 1/4 inch (about 6mm).
  8. Using your chosen cutters, press straight down firmly and lift. Place the cut dough onto the prepared baking sheets, spacing them about 1 inch apart. If the kitchen is warm, put the sheet tray back in the fridge for 10 minutes before baking.
  9. Bake for 10–12 minutes, rotating the trays halfway through, until the edges are lightly golden and the centre looks set.
  10. Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. Sift the icing sugar into a bowl. Whisk in the milk and lemon juice until smooth. Adjust consistency: add more liquid for 'flooding' (thin) or more sugar for 'piping' (thick).
  12. Once the cookies are entirely cool, decorate as desired with the icing. Allow the icing to fully set (1–2 hours) before storing.