the sweetest Treats

Meet our all-time favorite holiday cookies.

- JENNA HELWIG,MORGAN HUNT WARD,EMILY NABORS HALL,JULIA BAYLESS

Citrus Sugar Cookies

ACTIVE TIME 1 HOUR TOTAL TIME 4 HOURS, 30 MINUTES MAKES ABOUT 24 COOKIES

Cookies

½ cup (1 stick) unsalted butter, at room temperature

½ cup (99 g) granulated sugar

1 Tbsp. orange, lemon, or lime zest

1 large egg, at room temperature

1 tsp. pure vanilla extract

½ tsp. kosher salt

1¾ cups (210 g) all-purpose flour, plus more for work surface and cookie cutters

Glaze

3 cups (339 g) confectioners’ sugar, sifted

3 Tbsp. (59 g) light corn syrup

1 Tbsp. unsalted butter, melted

1 Tbsp. fresh orange, lemon, or lime juice

⅛ tsp. kosher salt

3 to 5 Tbsp. whole milk

Assorted decorating sugars or sprinkles, for topping

MAKE THE COOKIES: Line 2 baking sheets with parchment paper. Beat butter, sugar, and zest in a large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in egg. Add vanilla and salt; beat on medium speed until combined, about 1 minute.

REDUCE mixer speed to low. Gradually add flour and beat until just combined, about 1 minute (do not overbeat). Shape dough into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 2 hours and up to 3 days. When ready to use, let chilled dough stand at room temperature until slightly softened, 15 to 30 minutes.

PREHEAT oven to 350°F. Roll dough to a scant ¼-inch thickness on a floured work surface. Using lightly floured 2- to 3 ½-inch cookie cutters, cut dough into shapes, flouring cutters and rerolling scraps as needed. Place cookies 1 inch apart on prepared baking sheets.