Grandma's Double Citrus Butter Cookies

Cristen Clark


These cookies were favorites of my Grandma Celeste. She was the mother of 8 children who 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.

pinch tips: How to Melt and Soften Butter



3 dozen


10 Min


10 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
I just love the mix of citrus flavors in this recipe. Between the zest in the sugar and the zest/juice in the icing, every bite of these had a wonderful flavor.

I did have to add a total of 6 tsp of juice to get my icing to a drizzling consistency. Blue Ribbon worthy indeed!


lemon zest, grated
orange zest
3/4 c
2 1/2 c
all purpose flour
1/2 tsp
1 tsp
baking soda
1 c
unsalted butter, room temperature
1/4 c
powdered sugar
egg, lighly beaten
2 tsp
vanilla bean paste


2 c
powdered sugar
1 tsp
vanilla bean paste
reserved zest and juice of citrus
1 pinch

Directions Step-By-Step

In a small bowl, zest Lemon and Orange together, reserving 2 tsp juice and 1 tsp zest of each for icing. Set aside. Rub the remaining portion of zests into granulated sugar to ‘perfume’ the sugars with the oils of the zests. Set aside.
Combine flour, salt and soda in a separate bowl.
In the bowl of a stand mixer fitted with a paddle attachment, on medium high speed, beat butter until creamy, 1 minute. Add zest/sugar mixture and powdered sugar, beat 2 minutes until fluffy. Add egg and vanilla, mix on medium speed until combined. Add flour slowly while mixer is on low. Mix only until combined. Remove dough from bowl and place in plastic wrap in the refrigerator for 4 hours.
Preheat oven to 350 F. In a small bowl, combine reserved zests and juice of citrus with powdered sugar, vanilla bean paste. Whisk well. Set aside to drizzle on cooled cookies.
Shape dough into 1.5″ balls. Coat in granulated sugar or turbinado sugar. Place on silicone lined or parchment lined baking sheet with enough room to spread and not touch. Pat to 1” thickness. Bake for 9 minutes. Remove from oven, cool a few minutes on sheet pan and then place cookies carefully onto a cooling rack. Cool completely. Mix icing ingredients together well. Drizzle cooled cookies with icing.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American