Tangerine-Ginger-Vanilla Rolled Sugar Cookies

I'm a huge fan of rolled sugar cookies, but don't often make them because they're much more of a pain than the average cookie. But - so worth the work! I definitely need to invest the effort more often. :) These rolled sugar cookie are based on my mom's recipe, but they're all butter and jazzed up with tangerine zest, freshly grated ginger, and a vanilla bean. None of the flavors is too overpowering, resulting in a crisp, delicate, and fragrant cookie. Next time I would double the fresh ginger (to 1 tsp) as I felt that flavor didn't really come through well enough.

Tangerine-Ginger-Vanilla Rolled Sugar Cookies

1/3 cup plus 6 T unsalted butter, softened

3/4 cup sugar

Seeds of 1 vanilla bean

1 T tangerine zest

1 egg

1 T tangerine juice

1/2 tsp freshly grated ginger

2 c flour

1 1/2 tsp baking powder

1/4 tsp salt

1. Beat together the butter, sugar, vanilla bean seeds, and tangerine zest until fluffy. Add the egg, tangerine juice, and ginger and beat well. Sift the flour, baking powder, and salt into the bowl and beat until well combined. Chill at least 3 hours.

2. Roll dough out very thin. Cut with cookie cutters. Place on parchment-lined cookie sheet and bake at 375 degrees for 7-8 minutes. Re-chill any scraps before rolling out again. Glaze with tangerine glaze, recipe below.

Tangerine Glaze

Whisk together sifted powdered sugar, a bit of soft butter, tangerine juice, and food coloring (if desired). Start with just a bit of liquid and add more to get the desired consistency.

I'm submitting these cookies to Serena's Cookie Exchange. Be sure to check out all the other recipes at her blog!

These cookies are also heading over to the 12 Days of Sharing Virtual Cookie Jar. Don't miss your chance to donate to a good cause and win lots of fabulous prizes! And be sure to check out all the holiday recipes at In Jennie's Kitchen.