If you’re looking for a Valentine’s Day cookie (or an anytime cookie) that feels elegant, unique, and bursting with fresh flavor, these Grapefruit Sugar Cookies are about to steal the show. They’re soft, buttery, lightly citrusy, and hold their shape beautifully, making them perfect for decorating with royal icing, glaze, or festive sprinkles.
Grapefruit adds a subtle, sophisticated brightness that balances the sweetness of traditional sugar cookies, creating a flavor that feels fresh, bakery quality, and memorable. These cookies bake with crisp edges, tender centers, and gorgeous cut out definition, making them ideal for holiday platters, edible gifts, classroom treats, or a fun family baking project.
Even better, this dough is incredibly easy to work with and includes a foolproof chilling method that helps prevent spreading and keeps your cookie shapes sharp and professional looking every single time. Top these cookies with my Raw Egg Free Royal Icing for absolute cookie perfection!
Why you’ll love this recipe!
What ingredients do I need?
- Unsalted Butter: Provides rich flavor and creates a soft, tender cookie texture. Using butter that is soft but still slightly cool helps maintain structure.
- Granulated Sugar: Sweetens the cookies and contributes to the slightly crisp edges.
- Egg: Adds structure, richness, and moisture to the dough.
- Vanilla Extract: Enhances the overall flavor and complements the citrus notes beautifully.
- Fresh Grapefruit Juice: Adds subtle citrus brightness and depth without overpowering the classic sugar cookie flavor.
- Grapefruit Zest: Provides concentrated grapefruit flavor and aroma that elevates the cookie.
- Cornstarch: A secret ingredient that creates an ultra-soft, melt in your mouth texture while limiting cookie spread.
- Baking Powder: Provides gentle lift for a soft but structured cookie.
- Salt: Balances sweetness and enhances overall flavor.
- All Purpose Flour: Provides structure and stability to hold cookie cutter shapes.
Recipe Variations
- Chocolate Dipped: Dip finished cookies in white chocolate and then add sprinkles
- Sandwich cookies: Add buttercream frosting in between 2 cookies.
- Try my other sugar cookie recipe that uses orange juice instead!
Pro Tips
- Roll out the dough immediately after mixing it on a lightly floured surface. Rolling the dough before chilling makes it easier to work with and prevents the dough from becoming too firm.
- Cut cookie shapes first, then chill them. This helps cookies maintain crisp, sharp edges during baking.
- I swear by the freezer trick method to prevent spreading!Place cut cookies in the freezer while the oven preheats. This stops spreading and keeps designs clean and defined.
- Do not overmix the butter and sugar, cream just until combined. Overmixing incorporates too much air and is another reason why cookies spread.
- Watch the bake time closely! Cookies should look slightly underbaked in the center when removed from the oven. They will continue to set as they cool.
- Chill the dough between batches. If dough softens while working, place it back in the refrigerator for 10–15 minutes before continuing.
- Always use cool baking sheets. Warm baking sheets can cause cookies to spread and lose their shape.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Grapefruit Juice: Can substitute orange juice, lemon juice, or blood orange juice for a different citrus twist.
- Grapefruit Zest: Lemon or orange zest works beautifully.
- Unsalted Butter: Salted butter may be used, just omit the added salt.
- Vanilla Extract: Almond extract may be used for a slightly nutty flavor (use half the amount listed).
- Cornstarch: Arrowroot powder can be substituted in equal amounts.
Dietary Substitutions
- Gluten Free: Use a high quality 1:1 gluten free baking flour that contains xanthan gum.
- Dairy Free: Use plant based butter designed for baking.
- Egg Free: Use a commercial egg replacer or try ¼ cup unsweetened applesauce (texture will be slightly softer).
Leftovers and Storage
- Room Temperature: Store decorated or undecorated cookies in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies or raw dough discs for up to 2 months. Thaw overnight in the refrigerator before baking or decorating.
But, I Still Have A Few Questions…
Do grapefruit sugar cookies taste bitter?
No. The grapefruit adds a light citrus brightness that balances the sweetness without tasting bitter.
Why did my sugar cookies spread?
Cookies usually spread when the butter is too warm or the dough is not chilled long enough. Chilling the cut cookies before baking is the best way to prevent spreading and keep edges sharp.
Can I make this dough ahead of time?
Yes. The dough can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Let frozen dough thaw overnight in the refrigerator before using.
Can I freeze baked cookies?
Yes. Freeze undecorated cookies in an airtight container for up to 2 months. Allow cookies to thaw at room temperature before decorating or serving.
What icing works best for decorating these cookies?
Royal icing, glaze icing, and buttercream all work beautifully depending on your decorating style and preference.
How do I get clean cookie cutter shapes?
Roll the dough evenly, cut shapes cleanly, and chill or freeze the cut cookies before baking. Also, make sure baking sheets are completely cool before placing new cookies on them.
Can I double this recipe?
Yes. The recipe doubles easily and maintains the same texture and flavor.
Can I skip the cornstarch?
Cornstarch helps create a softer cookie and limits spreading. If omitted, cookies may be slightly firmer and spread more during baking.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Grapefruit Sugar Cookies
Ingredients
- 1 cup unsalted butter soft but cool
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon fresh grapefruit juice
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons cornstarch
- 2½ cups all-purpose flour
- 1 teaspoon grapefruit zest
Instructions
- In a large bowl, cream butter and sugar together just until smooth and combined. Do not overmix.
- Add egg, vanilla extract, and grapefruit juice. Mix until fully incorporated.
- In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and grapefruit zest.
- Gradually add dry ingredients to wet ingredients, mixing just until a soft dough forms.
- Divide dough in half, flatten into discs, wrap, and refrigerate for 30–60 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Roll dough immediately after mixing, cut into shapes with cookie cutters, place on parchment lined baking sheets, and refrigerate or freeze cookies for 20–30 minutes while the oven preheats.
- Bake: Medium cookies for about 7-10 minutes and small cookies for about 6–9 minutes
- Cookies are ready when edges are set and bottoms are lightly golden. Centers should look slightly underbaked.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
Grapefruit Sugar Cookies | Citrus Sugar Cookies | Valentine Sugar Cookies | Cut Out Sugar Cookies | Decorated Valentine Cookies | Soft Sugar Cookie Recipe | Citrus Cookie Recipe | Perfect Cut Out Cookies | Perfect Sugar Cookies | Foolproof Sugar Cookies | No Spread Sugar Cookies | Valentine Cookie Ideas | Holiday Cut Out Cookies | Decorated Sugar Cookie Recipe | Dessert Recipe | Cookie Recipe | Grapefruit Cookies
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.