Panettone Sugar Cookies
Total Time
33 minutes
Prep Time
20 minutes
Cook Time
13 minutes
Rating
4.93 out of 5 stars
(13)
Ingredients
20 cookies
- 2 ½ cups plus 1 tablespoon [364 g] all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1 cup [2 sticks or 227 g] unsalted butter at room temperature
- 1 ¾ cup [350 g] granulated sugar plus ½ cup [100 g] for rolling
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- ¾ teaspoon salt
- 1 large egg plus 1 large yolk
- 1 tablespoon triple sec or other orange liqueur (optional)
- 1 teaspoon pure vanilla extract
- ½ cup [70 g] candied dried fruit or dried fruit, chopped into small, bite-sized pieces (cherries, apricots, candied orange peels, etc. I love King Arthur Flour jammy bits and used those here)
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Preparation
Chef’s notes
*Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement.
Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast. For yeasted doughs that call for all-purpose flour, I like to use King Arthur Brand. If you are using White Lily flour, please note that it is a low protein flour and doesn’t absorb liquid the same as regular all-purpose flours. Check the back of the flour bag for instructions on substituting it for regular all-purpose flours.