grandma's double citrus butter cookies

Name: Grandma's Double Citrus Butter Cookies
Prep time: 10 min
Cook time: 10 min
Yield: 3
Cuisine: American
Ingredients: 1 large lemon, zested; 1 large orange, zested; 1 cup(s) granulated sugar, divided; 2 1/2 cup(s) all-purpose flour; 1/2 teaspoon(s) salt; 1 teaspoon(s) baking soda; 1 cup(s) unsalted butter, room temperature; 1/4 cup(s) powdered sugar; 1 large egg, lighly beaten; 2 teaspoon(s) vanilla bean paste; GLAZE; 2 cup(s) powdered sugar; 1 teaspoon(s) vanilla bean paste; - reserved citrus zest; 2 tablespoon(s) reserved citrus juice; 1 pinch(es) salt

(1 rating)

A plate of Grandma's Double Citrus Butter Cookies.

review

Blue Ribbon Recipe by

Cristen Clark

@mikeandcristen

These cookies were a favorite of my Grandma Celeste. She was the mother of 8 children she raised on her farm in Iowa. She loved anything with citrus and I inherited that love from her. We'd sit and enjoy these cookies anytime I could take them up there when I visited her. The flecks of vanilla bean in the cookies make them feel even more special. I entered these cookies in the Iowa State Fair competitions and they won first place. It is fitting, my Grandma, Mom, sister, and I used to camp there when we were younger.

Blue Ribbon Recipe

If you're looking for a simple cookie filled with bright flavor try these double citrus butter cookies. Lemon zest and orange zest and their juices brighten up the flavor of the melt-in-your-mouth cookies. We liked using vanilla bean paste. Not only do you see the speckles of the vanilla in the cookie, but it also has a more intense vanilla flavor. Drizzling the sweet and tangy citrus glaze on top brings the butter cookie to a new level of yumminess.

— The Test Kitchen @kitchencrew

(1 rating)

yield 3 dozen

prep time 10 Min

cook time 10 Min

method Bake

Ingredients For grandma's double citrus butter cookies

1 lg

lemon, zested
1 lg

orange, zested
1 c

granulated sugar, divided
2 1/2 c

all-purpose flour
1/2 tsp

salt
1 tsp

baking soda
1 c

unsalted butter, room temperature
1/4 c

powdered sugar
1 lg

egg, lighly beaten
2 tsp

vanilla bean paste
GLAZE
2 c

powdered sugar
1 tsp

vanilla bean paste
reserved citrus zest
2 Tbsp

reserved citrus juice
1 pinch

salt

How To Make grandma's double citrus butter cookies

1
In a small bowl, zest lemon and orange together. Squeeze the juice from the lemon and orange into a separate bowl.

2
In a small bowl, place 1 Tbsp lemon juice, 1 Tbsp orange juice,1 tsp orange zest, and 1 tsp lemon zest for the icing. Set aside for later.
3
Rub the remaining portion of zest into 3/4 cup granulated sugar to ‘perfume’ the sugars with the oils of the zest. Set aside.
4
Combine flour, salt, and baking soda in a separate bowl.
5
In the bowl of a stand mixer fitted with a paddle attachment, on medium-high speed, beat butter until creamy; about 1 minute.
6
Add zest/sugar mixture and powdered sugar; beat 2 minutes until fluffy.
7
Add egg and vanilla bean paste. Mix on medium speed until combined.
8
Add flour slowly while the mixer is on low. Mix only until combined.
9
Remove the dough from the bowl and wrap it in plastic wrap. Place in the refrigerator for 4 hours.
10
Preheat oven to 350 degrees F. Shape chilled dough into 1.5″ balls. Coat in remaining 1/4 cup granulated sugar. Can also use turbinado sugar.
11
Place on a silicone-lined or parchment-lined baking sheet with enough room to spread and not touch. Pat to 1” thickness.
12
Bake for 9 minutes.
13
Remove from oven. Cool for a few minutes on the baking sheet and then place cookies carefully onto a cooling rack. Cool completely.
14
In a small bowl, combine reserved zests with powdered sugar, and vanilla bean paste. Slowly whisk in the reserved citrus juice until it is a drizzle consistency.
15
Drizzle glaze on cooled cookies.
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