These bright and cheery cookies all but shout “summer!”
Citrus-glazed sugar cookies are bursting with lots of fresh juice and zest and are the perfect treat for all of your summer gatherings — from picnics and barbecues to the beach and your kids’ lemonade stand!
Unlike traditional rolled and cut sugar cookies, these are scooped and formed into balls before baking, so you can easily whip up a batch in short time (and without breaking a sweat)!
You can use one type of fruit or, if you’re feeling all “overachiever,” use three* like I did here.
I bet you have a stray orange or some lemons lying about; why not put them to work?
Citrus-Glazed Sugar Cookies
adapted from Martha Stewart Living
Makes: 2 dozen
Ingredients for cookies:
1 c. sugar
1/2 c. (1 stick) unsalted butter, room temperature
1 t. vanilla
2 c. flour
1/2 t. baking soda
1/2 t. salt
1 T. finely grated citrus zest
2 T. fresh citrus juice
Ingredients for citrus glaze:
2 c. confectioner’s sugar
2 T. finely grated citrus zest
1/3 c. fresh citrus juice
1. To make the cookies, beat the butter and sugar in the bowl of an electric mixer, till fluffy. Scrape down the sides and add the egg and vanilla — beat till blended. Add the flour, baking soda, and salt and beat till just combined. Add the zest and juice and beat again.
2. Chill dough for 30 minutes; pre-heat oven to 350 degrees and line two baking sheets with parchment paper.
3. Form tablespoons of dough into balls — place on baking sheets about 1″ apart, then use a slightly damp hand to flatten into discs. Bake for 10-15 minutes, till golden brown at the edges. Cool cookies on pans for two minutes; transfer to a wire rack to cool completely.
4. While cookies are cooling, make the glaze: Combine sugar and zest in a bowl. Add half the juice and whisk till smooth. If glaze is too thick to spread easily, add more juice — one tablespoon at a time — till the desired consistency is reached.
5. Spread glaze atop each cookie; allow to set for at least 2 hours.
*To make cookies with three different fruits: After you add the dry ingredients to the butter/egg mixture, divide the dough into thirds. Return one-third to the mixer and add one-third of the amount of zest and juice called for in the recipe. Transfer to a small bowl. Repeat with remaining dough, zest, and juice. Proceed with recipe as above. For the glaze, divide confectioner’s sugar evenly in three small bowls. To each bowl, add one-third of the amount of zest and juice called for in the recipe.