December 4th is National Cookie Day, and what better way to celebrate than with a batch of homemade sugar cookies? Our sugar cookie recipe is light but not overly sweet! We also love using a longhorn cookie cutter (which can be ordered online) but since the Christmas season is upon us, feel free to use cookie cutters in the shape of a snowman, star, or reindeer. We hope you enjoy!

Pursell Farms Longhorn Sugar Cookie


1/2 C. Butter, Softened
3/4 C. Sugar
1 Egg
3/4 tsp. Vanilla Extract
Zest of 1 Orange
2 C. All-Purpose Flour
1/2 tsp. Baking Soda
1/4 tsp. Salt



Cream butter and sugar in a mixing bowl with a paddle attachment until light and fluffy. Mix in egg, vanilla extract, and zest until combined. In a separate bowl, whisk remaining dry ingredients together and slowly add into mixing bowl until well combined. Divide dough into 2 pieces. Wrap well with plastic wrap and chill for at least one hour or overnight.


Roll dough onto a floured surface until dough is 3/4 inch thick. Chill the rolled dough on baking sheets in the refrigerator until firm to the touch. Once chilled, pre-heat oven to 350° and grease baking sheets. Cut dough using your longhorn cookie cutter and place onto greased baking sheets. Bake for 6 – 10 minutes until golden brown. Enjoy!

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