Classic Vanilla Orange Sugar Cookies

1. In a medium bowl, whisk together the flour and salt. | 2. In the bowl of a stand mixer, beat the sugar and butter on medium speed until light and fluffy, about 3 minutes. | 3. Add the egg, egg yolk, orange zest, and vanilla, mixing until well combined. | 4. Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined.

1. Turn the dough onto a lightly floured work surface and divide it into three equal pieces. | 2. Shape each piece into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days, until firm.

1. Preheat the oven to 350°F (175°C) and position racks in the upper and lower thirds of the oven. | 2. Line two baking sheets with parchment paper or silicone baking mats.

1. Roll out one disk of dough on a lightly floured surface to a thickness of ¼ inch. | 2. Use cookie cutters to cut out shapes and carefully transfer them to the prepared baking sheets, spacing them about 1 inch apart. Reroll scraps as needed. | 3. Repeat the process with the remaining dough until both baking sheets are full.

1. Bake the cookies for 11–15 minutes, switching the position of the baking sheets halfway through baking, until the cookies are set and lightly browned around the edges. | 2. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to wire racks to cool completely.

1. Melt chocolate and milk in a double boiler until smooth. | 2. Drizzle the melted chocolate over the cooled cookies and allow it to set before serving or storing.