Ingredients
Grapefruit Cookie Dough
- 193 g unsalted butter (14 tbsp), room temperature
- 56 g powdered sugar (½ cup)
- 1 tablespoon grapefruit zest
- 2 tablespoons grapefruit juice
- 1 teaspoon vanilla extract
- 200 g all-purpose flour (1 ½ cups)
- 35 g cornstarch (¼ cup)
- ½ teaspoon salt
Grapefruit Glaze
- 1 ¾ to 2 cups powdered sugar
- 2 tablespoons grapefruit juice
- 2 tablespoons heavy cream (or half and half or milk)
- Grapefruit zest for garnish
Instructions
- Prepare the Dough: In a stand mixer fitted with a paddle attachment, beat the unsalted butter on medium speed for about 3 minutes until smooth. Add the powdered sugar and continue beating for about one more minute until fully incorporated and fluffy.
- Add Flavorings: Mix in 1 tablespoon of grapefruit zest, 2 tablespoons of fresh grapefruit juice, and 1 teaspoon of vanilla extract on low speed until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 200 g all-purpose flour, 35 g cornstarch, and ½ teaspoon salt to ensure even distribution.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture, mixing just until combined. Avoid overmixing to keep cookies tender.
- Chill Dough: Transfer the dough onto plastic wrap and wrap tightly. Refrigerate for at least 2 hours to firm up the dough, making it easier to roll out and cut.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Roll and Cut Dough: On a floured surface, roll out the chilled dough to ⅜ inch thickness. Use a 3-inch cookie cutter to punch out circles.
- Freeze Cookie Discs: Place cookie discs on a parchment-lined baking tray and freeze for 15-20 minutes. This helps maintain their shape during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 minutes. Avoid overbaking; the cookies should remain light in color to maintain their tender texture.
- Cool Completely: Remove cookies from the oven and transfer to a cooling rack to cool fully before glazing.
- Make the Glaze: Sift 1 ¾ to 2 cups of powdered sugar into a medium bowl. Add 2 tablespoons grapefruit juice and 2 tablespoons heavy cream (or milk/half and half). Whisk until smooth and free of lumps.
- Glaze the Cookies: Spoon or pipe the glaze onto the cooled cookies. Immediately sprinkle grapefruit zest over the glaze while it is still wet for a fresh citrus finish.
- Set the Glaze: Allow the glaze to fully set before storing the cookies in an airtight container to keep them fresh.
Notes
- The cookie dough can be made ahead and stored in the refrigerator or freezer until needed.
- Freezing the cookie discs before baking helps them maintain shape and texture.
- Do not overbake to ensure the cookies remain soft and tender rather than crisp.
- You can substitute heavy cream in the glaze with half and half or milk for a lighter option.
- Store glazed cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
