On high speed in a large mixing bowl, mix the room temperature butter and sugar until fluffy and light in color. This step takes 5 minutes. Beat in the room temperature beaten egg, vanilla, orange juice, and orange zest. Mix until well combined.

Turn the mixer to low and add in the flour in two batches until just combined. Stop when just combined! Over mixing the dough = One ?? ? tough cookie.

Divide the sugar cookie cut-out dough between two pieces of plastic wrap, shape into disks, wrap and refrigerate for at least one hour until firm or overnight.

Line two baking sheets with parchment paper. Working with one disk of dough at a time, roll out the dough to 1/4 inch thick on a floured surface dusting with flour as needed. Cut out shapes with cookie cutters. Place them on a/the prepared baking sheet/s 2 inches apart. If the dough becomes soft, refrigerate again until firm. Gather the scraps, wrap and refrigerate until firm, and cut out more cookies.

Refrigerate the cookie cutouts for 30 minutes until firm.

Sugar Cookie Sparkle Tip

I use measuring strips for the perfect height and with a stainless steel rolling pin. I have not tried this dandy looking  thing, but it looks easy to use.

Position oven racks in the lower thirds of the oven and preheat to 350° F.

Remove the chilled cookies from the refrigerator and bake switching the pans 1/2 way through for 12 to 14 minutes. The Cut-Out Sugar Cookies are done when they are slightly puffed and a light golden in color. Remove the cookies from the oven and leave them on the cookies sheets for 5 minutes to cool. Move the still warm cookies to a cookie rack to cool completely before icing them.