Orange Creamsicle �Swig� Sugar Cookies

I have quite a bit to say about these...they are excellent, my husband and I couldn't stop eating them, both the dough and the cooked cookies. They are tender, just the right amount of sweet flavor, and are buttery, even though I didn't use real butter, but instead used margarine, like the recipe called for. Don't soften the margarine before you make them (the recipe DOES NOT say to, but a lot of cookie recipes do, so I just wanted to note that).










Also, to cut down on the stickiness of the dough, I recommend chilling the dough a bit, but not too long (just until it is no longer extremely sticky). I made one batch before I chilled it, and more after and the batch before the chilling spread out more and were a little flatter and maintained their chewy centers better. I would not recommend cooking them for 15 minutes; they will be WAY over done. I cooked mine for 9-10 min and did not allow them to brown at all. Then I left them on the cookie sheet before taking them off to finish cooking a little more. I recommend these highly and will make them again! I especially liked that they did not need to be rolled...who has time for that?

Get the recipe here >> Orange Creamsicle �Swig� Sugar Cookies @ bakedinaz.com
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