Citrus-infused sugar cookies with a decadent coating of sugar and zest? Yes, please! This cookie recipe from Positively Splendid contributor Ann of On Sutton Place is a knock-out, and one I plan to make in the very near future!
Hello…I’m Ann and I blog over at On Sutton Place where I share my attempts to turn what was once just a house into our home. I live with my husband and our little dog, Kelly. As an empty nester who is still slightly in denial, I share my always changing decor, my love of vintage textiles and collectibles, a little gardening and recipes. Which brings me to why I’m here…I am delighted to join the Positively Splended Creative Team as a recipe contributor. Up today is an easy but action-packed recipe for Triple Citrus Cookies.
This is a basic sugar cookie revved up with the fresh zest of a lemon, lime and orange. When the zest was sitting there waiting to be added to the cookie batter, the smell was almost therapeutic. These are slightly crunchy on the outside but soft on the inside. I almost skipped the step of rolling the dough balls in a sugar/zest mixture.
I am so glad I didn’t! One bite and you get a sugary explosion of citrus goodness. Here’s what to do…
- 1 1/2 sticks unsalted butter softened (3/4 c.)
- 1 1/2 c. sugar divided
- 1 egg
- 2 c. flour
- 1 1/2 t. baking powder
- 1/2 t. baking soda
- Zest of one lemon, lime and orange
- On a piece of wax paper or a plate, finely zest the orange, lemon and lime.
- Mix 2 t. of mixed zest with 1/2 c. sugar and set aside.
- Combine butter and 1 c. sugar in a mixing bowl. Mix until creamy, about 2 min.
- Add egg.
- Add flour, baking powder and baking soda until well combined.
- Slowly add remaining zest.
- If your dough is dry, add 1 T. fresh lemon juice. Your dough should combine and form a ball. (I used 2 T. lemon juice.)
- Form 1 in. balls and roll each one in sugar/zest mixture.
- Slightly press each ball with the bottom of a glass to flatten just a bit.
- Bake at 350 degrees for 10 – 11 min.
- Makes 3 dozen.
This is a pretty cookie that would be perfect for a party or shower. They can be stored in an air-tight container for up to a week or frozen for up to a month.
This recipe is the last one for my trifecta of citrus recipes that I’ve been sharing on my blog. In January I focused on lemon recipes, February was orange and this month was lime. I’m calling this little series my Fresh Flavor of the Month.
A couple of favorites have been this Starbucks Lemon Loaf…
and Glazed Orange Bread.
Fresh Flavor for April is blueberries so I’ll be back with something easy and tasty to share with Positively Splendid’s readers. I’d like to especially thank Amy for giving me this opportunity to share my kitchen. Wishing you all a very blessed Easter.