grandma's double citrus butter cookies
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.
Ingredients
- 1 large lemon, zested
- 1 large orange, zested
- 1 cup granulated sugar, divided
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1/4 cup powdered sugar
- 1 large egg, lighly beaten
- 2 teaspoons vanilla bean paste
- GLAZE
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste
- - reserved citrus zest
- 2 tablespoons reserved citrus juice
- 1 pinch salt
How To Make grandma's double citrus butter cookies
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Step 1In a small bowl, zest lemon and orange together. Squeeze the juice from the lemon and orange into a separate bowl. -
Step 2In 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.
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Step 3Rub the remaining portion of zest into 3/4 cup granulated sugar to ‘perfume’ the sugars with the oils of the zest. Set aside.
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Step 4Combine flour, salt, and baking soda in a separate bowl.
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Step 5In the bowl of a stand mixer fitted with a paddle attachment, on medium-high speed, beat butter until creamy; about 1 minute.
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Step 6Add zest/sugar mixture and powdered sugar; beat 2 minutes until fluffy.
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Step 7Add egg and vanilla bean paste. Mix on medium speed until combined.
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Step 8Add flour slowly while the mixer is on low. Mix only until combined.
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Step 9Remove the dough from the bowl and wrap it in plastic wrap. Place in the refrigerator for 4 hours.
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Step 10Preheat 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.
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Step 11Place on a silicone-lined or parchment-lined baking sheet with enough room to spread and not touch. Pat to 1” thickness.
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Step 12Bake for 9 minutes.
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Step 13Remove from oven. Cool for a few minutes on the baking sheet and then place cookies carefully onto a cooling rack. Cool completely.
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Step 14In 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.
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Step 15Drizzle glaze on cooled cookies.
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