Grapefruit Sugar Cookies
These Grapefruit Sugar Cookies are buttery, soft, and lightly citrusy with beautiful cut out definition. Featuring a foolproof chilling method that prevents spreading, they’re perfect for decorating and sharing during Valentine’s Day or any special celebration.
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Servings: 28 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
Makes 24–30 medium cookies or 50–60 small cookies.