This Citrus Butter Cookies Recipe is a soft and buttery recipe, which is made with salted butter and fresh citrus zest. It’s a classic, foolproof recipe, ready in about 1 hour.
Jump to RecipeCitrus Butter Cookies Recipe Ingredients
For the Cookies:
- 2 cups (4 Sticks) Salted Butter, Softened
- 1 1/2 cups Sugar
- 2 whole Large Eggs, Separated
- 4 cups All-purpose Flour
- 3 Tbsp. Orange, Lemon, And Lime Zest (approx 1 Tablespoon Each)
- 2 Tbsp. Orange, Lemon, And/or Lime Juice (2 Tablespoons Total)
For the Icing:
- 3 cups Powdered Sugar
- 2 Tbsp. Whole Milk
- 2 Tbsp. Orange, Lemon, And Lime Zest
- Juice Of 1/2 Lime
- Juice Of 1/2 Lemon
- Dash Of Salt
- 1 egg white (reserved from above)
- Extra Zest, For Decorating
How To Make Citrus Butter Cookies Recipe
- Prep Oven and Make Dough: Preheat your oven to 350 degrees. In a large bowl, cream the softened butter and sugar together until combined. Add the egg yolks (setting the whites aside for the icing) and mix until combined. Add the 3 tablespoons of zest and the flour and mix on low speed until just combined. Finally, mix in the 2 tablespoons of juice.
- Shape and Bake: Scoop out heaping teaspoons of the soft dough and roll them into balls between your hands. Place the balls on a cookie sheet lined with parchment paper. Bake for 13 minutes.
- Cool the Cookies: Remove the cookies from the oven and let them rest on the hot baking sheet for 3 to 4 minutes to set up. Then, use a spatula to carefully transfer them to a wire rack to cool completely before icing.
- Make the Icing: In a medium bowl, combine 1 of the reserved egg whites with the powdered sugar, milk, 2 tablespoons of zest, lime juice, lemon juice, and a dash of salt. Whisk thoroughly until the icing is smooth and has reached a thick but pourable consistency.
- Decorate and Serve: Drizzle the icing across the cooled cookies in several lines. Then, turn the cookies 90 degrees and drizzle again to create a crosshatch pattern. Immediately sprinkle with a little extra fresh zest before the icing sets.
Recipe Tips
- How do I get the most citrus flavor? For an extra burst of flavor, rub the fresh citrus zest into the granulated sugar with your fingertips before you cream it with the butter. This releases the essential oils from the zest into the sugar.
- Why did my cookies spread too much? This is a high-butter dough, so it’s naturally soft. If your butter was too soft or your kitchen is warm, the cookies may spread. To prevent this, you can chill the rolled dough balls on the baking sheet for 20-30 minutes before baking.
- How do I get the right icing consistency? The key is to add the liquid (milk and juice) slowly. If your icing is too thick, add a few more drops of milk or juice. If it’s too thin and runny, whisk in a little more powdered sugar until it reaches the desired thickness.
- Can I make this dough ahead of time? Yes, this dough is great for making ahead. You can refrigerate the wrapped dough for up to 3 days, or roll it into balls and freeze them on a baking sheet before transferring them to a freezer bag for up to 3 months.
What To Serve With Citrus Butter Cookies
These bright and buttery cookies are a perfect treat on their own or with a warm beverage.
- A hot cup of Earl Grey or English breakfast tea
- A light-roast coffee
- A glass of iced tea in the summer
How To Store Citrus Butter Cookies
Room Temperature: Store the iced and set cookies in an airtight container at room temperature for up to 4 days. Place layers of parchment paper between them to prevent sticking. Freeze: For best results, freeze the un-iced, baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature, then make the icing and decorate before serving.
Citrus Butter Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 190kcal
- Protein: 2g
- Fat: 10g
- Carbohydrates: 22g
- Sugar: 12g
- Sodium: 115mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, you can use any combination you like. All lemon, all orange, or just lemon and lime would all be delicious. Just make sure the total amount of zest and juice is the same as the recipe calls for.
This is a very soft, buttery dough, which is what gives the final cookie its tender, melt-in-your-mouth texture. If it’s too soft to handle, chilling it for 30 minutes will make it much easier to roll into balls.
Yes, if you’re not comfortable using a raw egg white, you can omit it and simply add more milk or juice to the powdered sugar until you reach the right consistency. A simple glaze of powdered sugar and citrus juice would also be lovely.
Try More Recipes:
Citrus Butter Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy48
servings20
minutes13
minutes190
kcalIncredibly soft, buttery cookies bursting with the bright, fresh flavor of lemon, lime, and orange zest, all topped with a sweet and tangy citrus glaze.
Ingredients
2 cups (4 sticks) salted butter, softened
1 1/2 cups sugar
2 large egg yolks (whites reserved)
4 cups all-purpose flour
3 tbsp mixed citrus zest (lemon, lime, orange)
2 tbsp mixed citrus juice
For Icing: 3 cups powdered sugar, 2 tbsp milk, 3 tbsp mixed citrus zest & juice, 1 reserved egg white
Directions
- Preheat oven to 350°F.
- Cream butter and sugar. Beat in the egg yolks.
- On low, mix in the zest and flour until just combined, then mix in the juice.
- Roll heaping teaspoons of dough into balls and place on a parchment-lined cookie sheet.
- Bake for 13 minutes. Let cool on the pan for 4 minutes before transferring to a wire rack to cool completely.
- Whisk together all icing ingredients until a thick but pourable glaze forms.
- Drizzle the glaze over the cooled cookies and sprinkle with extra zest before it sets.
Notes
- For the best flavor, use fresh citrus zest and juice, not bottled.
- Do not overmix the dough after adding the flour, as this will result in a tough cookie.
- The dough is very soft. If it’s too difficult to handle, chill it for 30 minutes before rolling.
- Let the cookies cool completely before adding the icing, otherwise, it will melt and run off.
