Cutout sugar cookies rolled to tender perfection and cut into any shape, then topped with smooth royal icing swirls. One bite and you’ll be hooked on their buttery sweetness!
Prepare the dough. Cream butter and cream cheese until light, fluffy, and well combined. Add sugar and beat to combine. Mix in egg, orange zest, orange juice, vanilla, and almond extract. Add flour, baking powder, and salt. Mix well and scrape the bowl to ensure everything is incorporated. Divide the dough into two disks and wrap tightly in plastic wrap. Chill for at least 30 minutes or overnight (dough may also be frozen for up to one month).
16 tbsp (2 sticks) unsalted butter, 2 oz cream cheese, 1 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, ½ tsp almond extract, 3 cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp kosher salt
Preheat oven to 350°F.
Cut out and bake. Once well chilled, roll out dough on a lightly floured surface to ¼- to ½-inch thick and cut with desired cookie cutters. Place the cookies on a parchment-lined baking sheet and bake in the preheated oven for 10-14 minutes.
Prepare the royal icing. Mix the meringue powder, powdered sugar, and water, adjusting the water and powdered sugar to create a thick consistency. It should run off the back of a spoon like a thick ribbon. Separate into bowls (if you want different colors) and tint with food coloring, as desired.