Orange Almond Holiday Cutout Cookies (Print-Friendly Version)

Orange zest and almond extract flavor these butter-cookie cutouts with meringue-powder icing. Roll to an even thickness and chill the cut shapes before baking. Cool every cookie fully before decorating so the icing stays on the surface.

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# Ingredients You’ll Need:

→ Cookie Dough

01 - 1 cup softened unsalted butter

02 - 1 cup granulated sugar

03 - 2 large eggs

04 - 1 teaspoon vanilla extract

05 - 1/2 teaspoon almond extract

06 - 1 tablespoon orange zest

07 - 3 cups all-purpose flour

08 - 1 tablespoon milk, if dough seems too dry

→ Icing

09 - 2 tablespoons meringue powder

10 - 2 teaspoons lemon juice

11 - 1/4 cup water, with extra for adjusting consistency

12 - 2 cups powdered sugar

→ Decoration

13 - Various food coloring options

14 - Sprinkles, edible glitter, or smashed candy canes

# How to Make It:

01 - Beat softened butter and sugar until evenly creamy.

02 - Mix in eggs, vanilla, almond extract and orange zest. Add flour gradually and mix just until a dough forms.

03 - Add the optional milk only if the dough remains crumbly when pressed. Heat the oven to 350°F and line baking sheets.

04 - Roll the dough to one-quarter inch and cut shapes of similar size.

05 - Arrange on trays and chill ten to fifteen minutes. Bake about ten to twelve minutes, checking earlier for small shapes and continuing until edges are lightly golden and centers set.

06 - Cool completely on racks. Prepare the meringue powder with lemon juice and water according to its label, gradually beating in powdered sugar.

07 - Adjust with only small additions of water after checking consistency. Color, decorate and let the icing dry before arranging the cookies.

# Extra Suggestions:

01 - Aim for one-quarter inch throughout the sheet. This recipe makes rolled cutout cookies despite the historical URL referring to twisted cookies. Roll the dough evenly to one-quarter inch and group similar cutter sizes on each tray so small stars do not overbake beside large shapes. Orange zest means the colored peel, not the bitter white pith or orange juice. Add the optional tablespoon of milk only if a pressed piece of dough will not hold together. Chill the cut shapes before baking and let used trays cool before loading another batch. Use edible decorations labeled for food use; craft glitter is not suitable. The meringue powder label controls its mixing method, and decorations should be applied only after the cookies are completely cool.

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