I participated in an Influencer Activation on behalf of Influence Central for KitchenIQ. I received promotional items to thank me for my participation.
This was such a fun post to put together. I was able to make these delicious orange spice sugar cookies and throw a party too. I think my mom zested for the very first time in her life. She really went crazy with it too. I shared her great big smile with her huge pile of zest on Facebook.
KitchenIQ was nice enough to send me several zesters for my party guests along with a potato peeler and the edge grip knife sharpener. The zesters have shields to cover the grated edge from snagging a finger while its hanging out in the drawer. It also has a measured container to catch all of the zest. It’s pretty darn awesome.
The potato tool comes with a brush to scrub the potato on one side, the peeler on the other side and a knife in the handle. It’s like the potato peeler version of a swiss army knife. This little peeler had my aunts attention. She wanted to take it home.
Last but not least, the edge grip knife sharpener. I was a bit skeptic, but it works like a charm or better even. It has an edge built into the actual design so you can hold it on the corner of a counter or table and sharpen your knives. It also can be used on a flat surface and it has a rubber bottom to prevent slipping. No one wants a newly sharpened knife slipping off a sharpener and sliced open a digit or any other part of the body. There are two slots in the sharpener. One says coarse which will quickly sharpen dull or damaged blades with a few swipes. Then there’s the fine slot that’s more for finishing and polishing the edge of the knife.
When you’re cutting a round log of frozen sugar cookie dough, it’s knife to have a newly sharpened knife. The dull knife kind of crumbles the cookies. I’m not going to lie, these cookies are full of butter. They get pretty darn hard in the freezer. Even with your sharp knife, you’re going to have to use some strength and pressure to get your cookies cut. It’s not too bad, but it’s always nice to have a heads up.
I didn’t get crazy with having my cookies perfectly iced with the orange royal icing. Maybe you can even tell there are a few air bubbles in the icing. I really, really love how they turned out and it didn’t take me 3 hours to decorate them. I let my icing dry overnight, but the icing didn’t harden completely. It still has a softness about it. The top does have a shell on it though. It’s the perfect royal icing, in my opinion. I’m a little bias though.
Orange Spiced Sugar Cookies
- 2 T . meringue powder
- 3 T . water
- 1/2 tsp . corn syrup
- 4 T . fresh orange juice
- 1 T . orange extract
- 2 + 3/4 cups powdered sugar
- 1 drop of orange gel paste color.
- In a mixing bowl, add in the granulated sugar, orange zest, cinnamon, ginger, nutmeg and clove. Stir until combined.
- Add in the butter and mix on medium until just incorporated. To avoid the cookies from puffing up when being baked, you want to mix the dough as little as possible.
- Add in the orange extract, vanilla extract and egg. Mix until just combined.
- Add in all of the flour and mix until it comes together and forms a dough ball.
- Divide the dough into two balls. Roll the dough out into logs. Roll the logs into plastic wrap and place in the freezer overnight. Freezing the dough overnight, will allow the cookies to be sliced and will prevent the cookies from spreading when they're being baked.
- Preheat oven to 350 degrees. Slice cookies and place on a parchment lined cookie sheet. Bake for 18 minutes or until the edges become golden brown.
- Let the cookies cool for 5 minutes on the baking sheet. Place onto a cooling rack to finish cooling.
- In a mixing bowl, add in the meringue and water. Whisk together for 1 minute until the mixture becomes frothy.
- Add in the corn syrup, orange juice and orange extract. You can add less extract if you prefer. Whisk to incorporate.
- Add in the powdered sugar and whisk until it becomes a thick icing. Pull up and pour some of the icing back into the bowl. The perfect flooding icing will take about 14 - 16 seconds to completely smooth out. If it is much quicker, add more powdered sugar. I would start with 1/4 cup and go from there. If it's too thick, add another tablespoon of orange juice or water and test again.
- Set aside about 1/4 cup of white icing.
- Add in the drop of orange color to the remaining icing and mix.
- Pour into a disposable piping bag with a small round tip.
- Outline the cookie with the orange and flood. Use a toothpick to spread the icing around and poke any air bubbles.
- Using the whisk, flick the white icing over top of the orange icing while it's still wet. The white will sink in to the orange, but will look like a drizzle. If you want more control, add the white icing into a sandwich bag and cut a very small hole in the corner of the ball. Move your bag back and forth while using even pressure.
- Let dry overnight. Serve!
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