My sister is in town for a couple of weeks before heading off to her internship in Virginia, and she was over at my place studying for her upcoming licensing tests (for insurance!) and I was working on work things and blog things. Her friend Meghan came over as well and we enjoyed coffee while we worked…we almost had our own little cafe! The only thing missing was something delicious and crumbly to enjoy with our coffee. Enter these cookies…
I used Sweetapolita’s base recipe for sugar cookies in her amazing Bakebook that I’ve told you about before. She had a little section after this recipe showing different ways to mix it up, and one was to make them lemon sugar cookies. I decided to start with that and then added some grapefruit and ginger to jazz it up a bit, then topped them with powdered sugar after they had been baked! The result was superb!
Since I don’t have a sifter, nor the patience to spoon flour properly, these had a touch extra flour and had more of a shortbread texture, which, let me tell you was perfectly fine with me (and everyone in the office!) Even one of the older partners who is known as somewhat hard to please said “you should open a bakery”… what a softie. <3
- 3½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- pinch of ginger
- 1 cup (2 sticks) room temperature unsalted butter
- 1¼ cups sugar
- 1 teaspoon freshly squeezed grapefruit juice
- zest from 1 lemon
- 1 large egg, lightly beaten
- 3 tablespoons milk
- powdered sugar (optional)
- In a large bowl, mix flour, baking powder, salt and ginger together.
- In your electric mixer, with the paddle attachment, cream the butter and sugar on medium for about two minutes, until it becomes a pale paste.
- Add grapefruit juice and lemon zest, then the egg and milk and beat until incorporated.
- Reduce the mixer to low and gradually add the flour mixture, just until incorporated.
- Remove the dough from the mixer and shape it into a ball, then wrap in plastic wrap and press it firmly to make it a disc, then place in refrigerator for one hour.
- Remove the dough from fridge and place it on a large piece of parchment, then top it with another piece of parchment and roll out dough until it is about 1/4 inch thick. Place the dough sandwiched between the parchment papers into the fridge for about 15 minutes.
- Preheat the oven to 350 and either line your baking sheets with parchment or a silicone mat, or use a nonstick cookie sheet (you will need two baking sheets).
- Remove the dough from the fridge and cut out the shapes you like using cookie cutters. Place them about 1½ inches apart on the baking sheets and pop into the freezer for 15 minutes (this helps them hold their shape!)
- Bake the cookies on center rack (one sheet at a time) until edges are crisp and light golden color. This took about 16 minutes for my cookies, but the book says 12-15 so I would recommend checking them at 12 and every minute after until they have reached the desired doneness, as oven temperature can vary and other factors can be at play).
- While cookies are fresh out of the oven, place powdered sugar (if using) in a sieve, and sprinkle over the cookies.
- Let cookies cool for 10 minutes before transferring them to a wire rack to cool completely.