Glazed Citrus Doodles

By OralW

Fresh Twist: Cinnamon in a snicker-doodle was replaced with lemon and orange. The result is a tangy, chewy cookie with crisp edges

Ingredients

• 2 3/4 cups all-purpose flour (spooned & leveled)
• 1 tablespoon baking powder
• 1/4 teaspoon fine salt
• 1 cup (2 sticks) unsalted butter, room temp.
• 1 1/2 cups granulated sugar
• 2 tablespoons grated orange zest, plus 3 tablespoons juice (from 2 oranges)
• 4 teaspoons lemon zest, plus 3 tablespoons juice (from 2 lemons)
• 2 large eggs
• 2 1/2 cups confectioners' sugar

Details

Servings 36

Preparation

Step 1

1. Preheat oven to 350 degrees, with racks in upper & lower thirds. Whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter, granulated sugar, 1 tablespoon orange zest, and 2 teaspoons lemon zest on medium-high until pale & fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time. Add flour mixture; beat to combine.
2. Roll dough into 1" balls (I used a cookie small cookie scoop)and place 2" apart, on parchment lined baking sheets. Bake until edges are lightly golden, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
3. Whisk together 1 tablespoon orange zest, 2 teaspoons lemon zest, citrus juices, and confectioners' sugar until smooth. With a small spoon, spread glaze over each cookie. Let st 1 hour. Store in airtight containers, up to 3 days.