Birthday Citrus Sugar Cookies

I recently realized that I had a fun little set of birthday cookie cutters from Crate & Barrel that were burning a hole in my kitchen drawer. I decided to put them to use for my friend Meagan's 30th birthday and make some very sprinkly citrus sugar cookies. I don't think I'll ever make a plain sugar cookie again!

Birthday Citrus Sugar Cookies

2 cups unbleached all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 1/4 teaspoons grated lemon peel

1 1/4 grated orange peel

1/2 cup sugar

1/4 cup powdered sugar

2 large eggs

Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter, lemon peel and orange peel in large bowl until light. Add 1/2 cup sugar and 1/4 cup powdered sugar and beat until fluffy. Beat in 1 egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly, if necessary, before rolling out.)

Preheat the oven to 350°F. Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated). Press rolling pin into dough several times to flatten slightly for easier rolling. Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking. Using assorted cookie cutters dipped into flour, cut out cookies. Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart. Gather dough scraps together and reserve.

Crack the second egg into a bowl, add a splash of water and gently whisk. Brush each of the cookies with some of the egg wash and then add the sprinkles. I covered the bottom half of the "cupcake" with wax paper before applying the egg wash in order to keep the sprinkles on the top half of the cookie only. 

Bake until cookies turn brown on edges, about 15 minutes. Let cookies stand on sheets one minute. Using metal spatula, transfer cookies to racks and cool completely.

Repeat rolling, cutting and baking with remaining two dough disks as described above, being sure to cool cookie sheets before making each batch. Combine all reserved dough scraps and shape into ball; flatten into disk. Wrap disk in plastic and freeze until firm enough to roll, about 30 minutes. Repeat rolling, cutting and baking as described above. Store cooled cookies in airtight container at room temperature until ready to decorate.

Adapted from Bon Appetit, as seen on Epicurious.

Images are my own.