I love orange and lemon.
Like I really, really love orange and lemon.
I love them so much, that I go to Magic Kingdom multiple days in a row for Dole Whip while in Disney World.
But I’ve struggled to make a citrus cookie that is LEMONY or ORANGY enough for my tasting. Most have that hint of orange or lemon, but never enough that it puts me over the edge to citrus nirvana.
Oh, my friends. If you love lemon and orange as much as I do, you will die for this citrus-glazed shortbread cookie recipe. The lemon-orange glaze combined with the lemon/orange enhanced shortbread will bring a smile to your face after the very first bite.
Note: This cookie has a “freezing stage”. Meaning, it will take a little longer than the average cookie to make.
Citrus-Glazed Shortbread Cookie Recipe
This citrus-glazed shortbread cookie recipe has a secret ingredient that makes it “love at first bite” for lemon or orange fans. So simple, but oh so good. If you are addicted to Dole Whip at Disney, this is your cookie. Trust me.
Recipe Yields: 30 Cookies
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1.5 sticks unsalted butter (room temperature)
1.25 cups granulated sugar
1.5 tablespoons finely grated citrus zest (lemon and orange)
2 large egg yolks
3/4 teaspoon lemon extract
1/4 teaspoon orange extract
1 cup powdered sugar, sifted
2 tablespoons fresh citrus juice (use the fruit from the zest)
1. Whisk the flour, baking soda and salt in a medium bowl. Set aside.
2. Beat butter in a large bowl with mixer on medium-high speed until smooth. Add granulated sugar and 1 tablespoon of citrus zest and beat until light and fluffy. Add egg yolks and then add lemon and orange extract until well mixed. Turn the mixer to low and add flour mixture and beat until a soft dough forms. Don’t overbeat.
If you don’t have a microplaner, purchase one. They are a workhorse in the kitchen – making citrus zest, shredding hard cheese, mincing fresh ginger and more. This is the one that I use.
3. Using a cookie scoop drop teaspoon of dough into your hand, roll into a ball and place on to Nordic Ware Baking Sheets lined with Silicone Baking Mats. Each cookie sheet should have approximately 12 cookies.
A cookie scoop, Nordic Ware Baking Sheets (or other commercial baking sheets) and silicone baking mats, is the secret to making perfectly uniform cookies every time. Same size, same browning, same taste. They are an investment, but worth every penny.
4. Freeze cookies for at least 30 minutes to as long as overnight.
5. Preheat oven to 375 degrees. Bake cookies straight from the freezer, one baking sheet at a time. Bake for 15 to 17 minutes, or until the edges are set. Let cool for 3 minutes on baking sheets and then transfer to a baking rack to cool completely.
6. Once cookies are completely cool, make the glaze. Whisk powdered sugar, 2 tablespoons of citrus juice and remaining citrus zest in a medium bowl until smooth. You want a thicker glaze, so add more juice or powdered sugar as needed. Spread on cookies with a spoon and let set.
Feel free to double spread on cookies if you have extra glaze, the more citrus the merrier.
Want more of my favorite Christmas Cookie Recipes? Be sure to follow my Christmas Cookie Board on Pinterest.
Follow Kelly Snyder’s board Christmas Cookies on Pinterest.
LOVE this recipe? Make sure to check out all of our tried and true recipes in the Redefined Mom Recipe Index.