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Citrus Sugar Cookies


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  • 4 cups all purposed flour( spooned and leveled) plus more for work
  • 1 tsp baking powder
  • 3/4 tsp kosher salt
  • 2 1/2 sticks cold unsalted butter, cut into 1/2 inch pieces
  • 3/4 cup granulated sugar, plus more for decorating
  • 1 large egg plus 1 large egg white, lightly beaten
  • 2 tsp finely grated lemon zest
  • Royal Icing
  • 4 cups confectioner's sugar, sifted
  • 5 tbsp egg whites, pasteurized
  • 1/2 tsp cream of tartar



Step 1

1. In food processor, combine flour,baking powder and salt, pulse to mix. Add butter and pulse until mixture resembles coarse crumbs. Add sugar, eggs and lemon zest and process until mixture resembles wet sand
2.Turn mixture onto a lightly floured surface, knead dough several times until it comes together. Divide into 3 portions; flatten each into a disk. Roll each disk to a 1/8 thickness between sheets of parchment paper. Stack dough( still in parchment paper) onto a baking sheet and refrigerate 20 minutes. You can also at this point, wrap in plastic wrap and freeze on sheet, up to 2 weeks-Thaw until pliable before using
3. Preheat oven to 375.Place oven racks in middle and lower third.Working with one dough sheet at a time, peel off parchment, with a lightly floured cookie cutter, cut dough into desired shapes and arrange one inch apart on a parchment lined cookie sheet. Sprinkle with sugar if desired and refrigerate for 15 minutes
4. Bake until cookies are pale and set, about 7-9 minutes, rotating sheets halfway through. Transfer cookies to wire racks when cooled on baking sheet and let cool completely
5. If desired frost cookies with Royal icing. Store cookies between parchment paper in closed container. They will keep about a week

Royal Icing
1.Using a electric mixer on low, combine confectioner's sugar, egg whites and cream of tartar; beat on high until icing is whipped and opaque about 2 minutes. Thin with a little water if necessary to amke a stiff but spreadable icing


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