Soft and buttery cookies with a hint of fresh citrus flavor, these Citrus Butter Cookies are a refreshing treat perfect for spring!
I used to shout from the roof tops that fall was my absolute favorite time of year. I still love fall, the crisp cool air, the fun holidays, colorful trees and all those delicious fall flavors. But the last few years I have grown very fond of spring time here in Texas, and if I am being honest with myself, I think secretly spring has really always been my favorite.
Spring time in Texas is simply glorious! The fresh, spring air; vibrant green grass doted with bold and bright bluebonnets; warm days and cool nights; backyard barbecues; I mean really it pretty much is perfect.
We have thoroughly enjoyed soaking up as much of the great outdoors as possible. This weather is the best for patio happy hours, evening walks (LOVE “springing forward” and sunlight at 7pm!!), and trips to the dog park and farmer’s market.
Even though citrus fruit is technically a winter produce, the warmer spring days have me craving fresh and lighter foods; which for me, means citrusy things. Or maybe with all the spring showers we have had lately, I just want things that are bright and sunny??
Nonetheless, we have been eating a lot of citrus lately, from my Mom’s Lemon Pepper Chicken, to Salmon with a Lemon Herb Sauce, to Cilantro Lime Rice and Grapefruit Margaritas. So of course when I got a cookie craving, a bright and cheery cookie, loaded with citrus was in order!
We loved these cookies! They are soft and buttery and PACKED with fresh citrus flavor from lemons, limes AND oranges! These would be perfect for a spring time potluck or even Easter dinner! Make a batch and enjoy these beautiful spring days… they won’t last for long!
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Citrus Butter Cookies
Prep Time: 20 minutes Bake Time: 10-12 minutes Yields: 2 dozen cookies
Soft and buttery cookies with a hint of fresh citrus flavor.
1 cup unsalted butter, room temperature
¾ cup granulated sugar
1 large egg
3 tablespoons orange zest
3 tablespoons lime zest
3 tablespoons lemon zest
1 tablespoon orange juice
1 tablespoon lime juice
1 tablespoon lemon juice
2 cups unbleached all-purpose flour
¼ teaspoon salt
3 cups powdered sugar
2 tablespoons whole milk
1 tablespoon orange zest
1 tablespoon lime zest
1 tablespoon lemon zest
1-2 tablespoons orange, lime or lemon juice
Preheat oven to 350 degrees.
In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream butter until fluffy. Add sugar and continue beating until smooth and creamy. Beat in egg, mixing well and scraping the sides of the bowl as needed. Add all the citrus zest and juice and mix well.
In a separate bowl, stir together the flour and salt. Slowly add the flour mixture, a little at a time, to the butter mixture, mixing just until combined.
Using a tablespoon, scoop cookie dough and shape into round one-inch balls, by rolling the portioned dough between the palms of both hands. Place dough on a baking sheet. Bake in preheated 350 degree oven for 10-13 minutes. Remove from the oven and allow cookies to cool on baking sheet for 3 to 4 minutes. Transfer cookies to a wire rack to cool completely.
To make the glaze, in a medium bowl, whisk together the powdered sugar, milk, citrus zest and juice. Whisk thoroughly until well combined, adding additional powdered sugar or juice until glaze is easy to pour but still thick.
Drizzle the glaze across cookies and top glaze with additional zest. Store cookies in an air tight container for 2-3 days.
Note: For the amount of zest and juice needed for this recipe, approximately 1-2 large oranges and 2-3 lemons and limes will be needed.
Adapted from The Pioneer Woman