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Citrus Butter Cookies

These soft-baked, zesty citrus butter cookies topped with a citrus glaze are delectable and to die for! Perfect for the citrus and Spring season!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Snack

Equipment

  • Tablespoon Cookie scooper (preferred, but not needed)

Ingredients
  

  • 2 sticks Salted Butter softened
  • 3/4 cups Sugar
  • 1 Egg separated yolk from white
  • 2 cups Flour
  • 1/2 TBS each of Lemon Lime and Orange zest (1 1/2 TBS total)
  • 2 TBS Lemon Lime, and Orange juice (juice of 1/2 of each)

ICING

  • 1 1/2 cup of Powdered Sugar
  • 1 TBS Whole Milk
  • 1 egg white, separates from earlier
  • 1 TBS each of Lemon Lime and Orange zest
  • 1/2 Lime Juice
  • 1/2 Lemon Juice
  • Dash of Salt
  • Extra zest for a cute topping

Instructions
 

  • First things first, get 2 sticks of salted butter and place them on the counter. They need to soften and get to room temperature.
  • Preheat the oven to 350 degrees.
  • Place the 2 sticks of softened butter and 3/4 cups of sugar in a mixer . Blend on medium and cream the butter and sugar until combined.
  • Add in 1 egg yolk. Leave the egg white aside for the icing later.
  • Add in 2 cups of flour and 1/2 TBS each of lemon, lime and orange zest to the mixer, and mix until combined. Add in the juice of 1/2 lemon, lime, and orange, a total of 2 TBS of juice. Mix until the dough is just combined.
  • Using a tablespoon cookie scooper, scoop out tablespoons of dough, rolls them into balls using your hands, and place them on a non-stick baking sheet. Cook for 10-13 minutes.
  • My cookies were small and I was using new pans, so they are a bit "crispier" on the bottom then I prefer, but still delicious and soft on the inside. You want to take these out right as they start to brown.
  • Once their cooked, remove them from the oven and allow them to set on the baking sheet for 3-5 minutes, then move the to cool on a cookie rack. Allow them to cool completely before icing.
  • To make the icing, combine the remaining egg white with 1 1/2 cup of powdered sugar, 1 TBS whole milk, 1 TBS of lemon, lime and orange zest, juice of 1/2 a lime, juice of 1/2 a lemon, and a dash of salt. *Gradually add in the liquids to gauge how thin or thick you want your icing.
  • Top with extra zest for a cute topping.
  • When the cookies are completely cool, drizzle the icing over the top, allowing it to coat the cookie. Sprinkle some remaining zest on top before the icing sets for a cute finish!

Notes

*If you want thicker icing, add more powdered sugar or add in less juice
*This recipe makes perfect mini two bite cookies but you can always make your scoops larger
*This recipe was halved from the original, but you can always double it to feed a crowd!