Citrus Cookie Dough Recipes

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STAMPED CITRUS SHORTBREAD



Stamped Citrus Shortbread image

Use cast-iron cookie stamps to leave imprints on this beautifully textured shortbread, which is flavored with tangy orange and lemon zests. The stamps, which are available online, are a fun way to shape and decorate cookies without much effort. (Don't be afraid to be generous with the flour, on the cookie balls and on the stamps themselves, shaking off excess so you still get a clean imprint.) But if you don't have stamps, you can roll and cut the dough using a simply shaped cutter, or roll the dough into a log for slice-and-bake cookies.

Provided by Susan Spungen

Categories     snack, cookies and bars, side dish

Time 40m

Yield About 2 dozen cookies

Number Of Ingredients 12

2 cups/255 grams all-purpose flour, plus more as needed
1/3 cup/45 grams cornstarch
1/2 teaspoon kosher salt
1 cup/225 grams unsalted butter (2 sticks), softened
1/2 cup/100 grams granulated sugar
1 orange (preferably tangelo)
1 lemon
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
3/4 cup/75 grams sifted confectioners' sugar
1 tablespoon melted butter
1 tablespoon fresh orange juice, plus more as needed

Steps:

  • Prepare the cookies: Add flour, cornstarch and salt to a medium bowl, and whisk to combine. Set aside.
  • Combine butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Zest half the orange and half the lemon directly into the bowl. Reserve the lemon and orange for the glaze. Cream the butter mixture on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla and lemon extracts and beat on medium speed until well combined, scraping the bowl a few times as needed.
  • Add the flour mixture to the butter mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour, and up to 3 days.
  • Heat oven to 350 degrees. Cut dough in half and let one piece warm up for 30 minutes if it has chilled longer than an hour. Return the other half to the refrigerator. Portion the dough into pieces roughly the size of walnuts (a scant 2 tablespoons/about 35 grams), then roll each piece into a ball between your hands. One at a time, dip a ball of dough into flour and set on work surface. If dough balls soften too much, return them to the refrigerator to firm up for a few minutes. You want it cool, but malleable. Dip cookie stamp in flour, and press down on the ball of dough until it is about 1/4-inch thick. Remove stamp. (If dough sticks to stamp, carefully peel it off. Don't worry about excess flour as you will brush it off after chilling.) Trim the edges using a 2-inch cookie cutter, and transfer dough rounds to 2 parchment- or silicone mat-lined baking sheets, arranging them about 1 1/2 inches apart. Repeat with remaining dough.
  • Once you have stamped out all the cookies, knead together the scraps to make a few more. Chill in the freezer until very firm, about 10 minutes. When cold, brush off any excess flour with a dry pastry brush.
  • Bake until cookies just start to turn golden underneath, 12 to 14 minutes, switching the baking sheets from front to back and top to bottom halfway through baking time.
  • Make the glaze while the cookies bake: Zest the remaining skin from the reserved lemon and orange into a small bowl. Add the confectioners' sugar, butter and orange juice and whisk until smooth. If glaze is too thick, add more orange juice. If it is too thin, add more confectioners' sugar. It should be the consistency of thin custard.
  • Let the cookies cool for a few minutes on the baking sheets, and transfer to a wire rack set over a parchment- or wax paper-lined baking sheet. Pick up a cookie, and using the back of a small spoon, spread a generous teaspoon of glaze on a cookie, letting any excess drip onto the next cookie. Repeat until all the cookies are glazed. Cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.

CITRUS COOKIES



Citrus Cookies image

Sugar cookies with a definite citrus flavor. For lime cookies substitute lime juice, lime zest, and green food coloring. For orange cookies, substitute orange juice, orange zest and orange food coloring.

Provided by Therese Massaad

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 24

Number Of Ingredients 7

½ cup butter
⅔ cup white sugar
⅛ teaspoon salt
1 tablespoon lemon juice
2 teaspoons lemon zest
6 drops yellow food coloring
1 ½ cups all-purpose flour

Steps:

  • Cream together butter or margarine and sugar. Add salt, zest, juice, and food coloring. Mix until well blended.
  • Add flour a half cup at a time, mixing well. Dough should ball up when finished. Shape into a cylinder about 2 1/2 inches in diameter. Chill for 4 hours.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Slice into 24 cookies and bake on cookie sheet 6 to 8 minutes.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 11.6 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 39.5 mg, Sugar 5.6 g

ORANGE, LEMON, AND LIME CITRUS COOKIES



Orange, Lemon, and Lime Citrus Cookies image

Orange, Lemon and Lime Citrus Cookies- chewy, sweet cookies with citrus zest and rolled in sugar

Provided by Aimee Shugarman

Categories     Cookies

Time 25m

Number Of Ingredients 9

3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar, divided
1 large egg
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 orange, zested
1 lemon, zested
1 lime, zested

Steps:

  • In a small bowl, zest all the citrus. Remove about 2 teaspoons of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 teaspoons of zest. Combine with a fork and set aside.
  • In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Slowly add in zest.
  • Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously.
  • Place ball on cookie sheet and repeat. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional).
  • Bake in a 350 degree oven for 10-12 minutes. Remove and cool on wire rack.
  • Store in a covered container for up to a week. ENJOY.

Nutrition Facts : Calories 70 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cookie, Sodium 30 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CITRUS COOKIES



Citrus Cookies image

Thanks to a cookie cutter, these sugar cookies not only taste citrusy but look it, too.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 6 dozen

Number Of Ingredients 8

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon freshly grated lemon zest
Colored sanding sugar, for decorating

Steps:

  • Whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg, zest, and flour mixture. Divide dough in half; wrap in plastic. Freeze until firm, 20 minutes.
  • Preheat oven to 325 degrees. Unwrap 1 half on a lightly floured surface. Let stand 10 minutes. Roll out to 1/4 inch thick. Cut out circles with a 2-inch round cookie cutter. Transfer cookies to parchment-lined baking sheets. Roll out scraps; cut out circles. Repeat with remaining dough.
  • Lightly press 1 end of a clean 1 1/2-inch spool onto surface of each cookie. Refrigerate dough on sheets 10 minutes.
  • Sprinkle sanding sugar into imprint on cookies; brush off excess. Bake until golden, about 14 minutes. Cool on sheets on wire racks.

CITRUS COOKIES



Citrus Cookies image

Dress up convenient refrigerated cookie dough to create these sweet treats. The orange and lemon cookies taste like the sunny citrus slices they resemble. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2 dozen.

Number Of Ingredients 9

1 tube (18 ounces) refrigerated sugar cookie dough
2 teaspoons grated orange zest
2 teaspoons orange extract
Orange and yellow paste food coloring
2 teaspoons grated lemon zest
2 teaspoons lemon extract
Sugar
1/2 cup vanilla frosting
Orange and yellow colored sugar

Steps:

  • Divide cookie dough in half. Place one half in a small bowl. Add the orange zest, orange extract and orange food coloring and mix well. Stir in the lemon zest, lemon extract and yellow food coloring to the remaining dough and mix well. Cover and refrigerate for 2 hours or until firm., Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray, then dip in granulated sugar. , Flatten dough balls, redipping glass in sugar as needed. Bake at 375° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely., Cut a small hole in the corner of a small plastic bag; add frosting. Pipe circle of frosting on cookie tops; dip in colored sugar. Pipe lines of frosting for citrus sections.

Nutrition Facts : Calories 243 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

CITRUS CRINKLE COOKIES



Citrus Crinkle Cookies image

These soft-and-chewy cookies are positively bursting with bright citrus flavor. We created this versatile recipe to highlight whatever citrus fruit you like the best-try tart lemon, zesty lime or sweet orange. A few drops of food coloring add a vibrant visual cue. These cookies are equally festive during the summer or winter months.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 24 cookies

Number Of Ingredients 11

2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons finely grated citrus zest (lemon, lime or orange) plus 3 tablespoons juice
4 to 6 drops yellow, green or orange gel food coloring
1/2 cup confectioners' sugar

Steps:

  • Whisk together the flour, baking powder and salt in a medium bowl.
  • Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
  • Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
  • Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
  • Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

CITRUS COOKIE DOUGH



Citrus Cookie Dough image

For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 15m

Number Of Ingredients 8

3 cups all-purpose flour
3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
1/2 teaspoon salt
2 sticks unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon finely grated citrus zest
1 tablespoon fresh citrus juice

Steps:

  • Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and citrus zest and juice. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:Thumbprints and Ball CookiesShaped Icebox CookiesLayered Icebox CookiesGlazed Spritz CookiesCutout Cookies

CORNMEAL CITRUS COOKIES



Cornmeal Citrus Cookies image

From the Joy of Cooking. Thse are so unusual. I'd never had any like these until I made them. The dough freezes well in logs for later slicing and baking. prep time is mandatory chill time.

Provided by spatchcock

Categories     Dessert

Time 1h25m

Yield 7 dozen cookies, depending on size

Number Of Ingredients 9

1/2 lb unsalted butter, softened
1 cup sugar, processed in food processor for 30 seconds or 1 cup superfine sugar
1/2 teaspoon kosher salt
1 large egg yolk
1 large egg
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 cup fine cornmeal
1 teaspoon finely grated lemon zest or 1 teaspoon orange zest

Steps:

  • In large bowl, beat butter, sugar and salt and citrus zest on med speed until very fluffy and well blended.
  • Add egg yolk and mix until well blended.
  • add egg and vanilla.
  • Beat well.
  • Reduce speed to low and beat in cornmeal and flour until just combined.
  • Divide dough in half and wrap in plastic; refrigerate until firm, at least one hour (Dough can be refrigerated for two days or frozen for a month).
  • To bake, position rack in upper third of oven and another rack in lower third.
  • Preheat oven to 375 degrees.
  • Remove one disk of dough from fridge and cut in half.
  • Return unused portion to fridge.
  • EITHER-- scoop cookie dough into 1-tbsp balls with small ice cream scoop and roll each ball between palms till smooth.
  • Place dough balls on parchment lined cookie sheets, spacing about 2 inches apart.
  • Using the bottom of a smooth glass dipped in flour (I used turbinado sugar!) gently flatten each dough ball to about 1.
  • 8 inch thickness.
  • OR-- Lightly flour work surface.
  • Roll dough to 1/3 inch thick, using offset spatula to loosen dough.
  • sprinkle surface lightly with flour as needed.
  • Cut dough into desired shapes.
  • Plase shapes on parchment lined cookie sheets, spacing about 1/2 inch apart.
  • Get as many dough shapes out of each sheet because dough should*only be rolled twice.
  • *Discard any leftover dough after second folling, or form leftover dough into balls and flatten to 1/8 inch thick.
  • Bake 2 sheets at a time, until cookies are evenly golden brown.
  • ,6 to 8 minutes.
  • Rotate sheets halfway through baking for even browning.
  • Using thin-bladed spatula, immediately transfer to cooling racks.
  • Decorate if desired.

Nutrition Facts : Calories 525.6, Fat 28.6, SaturatedFat 17.2, Cholesterol 129.9, Sodium 146.1, Carbohydrate 62.8, Fiber 2, Sugar 29, Protein 5.8

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