Sweet and Tangy Citrus Butter Cookies – Oh, you’re going to love these Sweet and Tangy Citrus Butter Cookies. Picture this: glowing shots of orange, lemon, and lime all swathed up in a buttery cookie that’s both zingy and fresh. They’re the kind of treat that makes you stop and go, “Wait, why haven’t I made these before?” And don’t even get me started on the citrus glaze—it’s the ideal finishing flicker. Adding that extra zing of flavor and a glossy look. That makes them almost too pretty to eat. Almost.
The first time I whipped up these citrus beauties was on one of those cozy, rainy Sundays. You know the kind—when you’re desiring something sweet but want to shake things up from the typical chocolate chip routine. I had a few friendless oranges, lemons, and limes sitting in my fruit bowl, so I figured, why not? The second these cookies slammed into the oven, the whole house smelled like citrus heaven. My husband, who’s usually more of a traditional cookie guy, couldn’t rebel. And my kid? Let’s just say there were more than a few demands for seconds. Now, assembling these cookies has become a little family tradition whenever we need a pop of rays on a dreary day.
What makes this Sweet and Tangy Citrus Butter Cookies truly special?
What makes these cookies a total triumph is how they take your classic butter cookie and present it with a whole pristine life. The citrus—orange, lemon, lime—is like a shot of freshness that slashes through the richness of the butter, creating a savor that’s light but indulgent all at the same time. And that glaze? It’s the MVP, adding a perfect balance of sweetness and tang, not to cite a beautiful sheen. Whether you’re making these for a special occasion or just because. They’re guaranteed to illuminate any day with their sunny vibes.
What You Need To Make This Sweet and Tangy Citrus Butter Cookies Recipe?
Butter: Always make sure your butter is at room temperature for a smooth, creamy texture in your cookies. It’s the key to that perfect, soft crumb.
Citrus Zest (Orange, Lemon, Lime): The zest is where all the intense citrus flavor lives. Use fresh fruit and a fine grater for the best results—trust me, you don’t want to skimp here.
Citrus Juices: The combination of orange, lemon, and lime juices adds a tangy bite and helps balance the sweetness of the cookie dough. It’s like a burst of freshness in every bite.
Flour: I use unbleached all-purpose flour, but you can use regular all-purpose flour too. Just be careful not to overmix the dough once you add it in, so your cookies stay light and tender.
Powdered Sugar: Perfect for the glaze—light and sweet with just the right amount of citrus flavor mixed in. If your glaze gets too thick, just add a splash of juice, and if it’s too runny, a little more powdered sugar will do the trick.
Steps To Make Sweet and Tangy Citrus Butter Cookies:
Step 1: Alright, let’s get these cookies going. First things first, crank up your oven to 350°F and line your baking sheet with some parchment paper. Easy, right?
Step 2: Now, grab a big mixing bowl, and let’s get that butter nice and fluffy. I like to use a hand mixer or a stand mixer with a paddle—whatever works. Once your butter’s looking good, toss in the sugar and beat it until everything’s smooth and creamy. You’ll know you’re there when it looks irresistible already. Next, crack in the egg and mix it up again. Don’t forget to scrape down the sides so nothing gets left behind.
Step 3: Now for the best part: all that zest! Throw in the orange, lemon, and lime zest along with the juices. Your kitchen is going to smell amazing. Mix it up until everything’s combined.
Step 4: In a separate bowl, whisk together the flour and salt—nothing fancy here, just making sure it’s all even. Then, slowly add the dry mix to your wet ingredients. You don’t want to overmix it, so just go until the dough comes together.
Step 5: Alright, now grab a tablespoon of dough and roll it into a ball. I usually just employ my hands for this role. Pop those little dough balls onto your prepared baking sheet, leaving a bit of space between them. Into the oven they go for about 10-13 minutes. Keep an eye on them—you want them set but not too brown.
Step 6: Once they’re out, let them cool for a few minutes on the baking sheet before moving them to a wire rack. This is where the magic happens, so resist the urge to sneak one just yet!
Step 7: While they cool, let’s make the glaze. In a medium bowl, whisk together the powdered sugar, milk, zest, and a bit of citrus juice until it’s smooth but still thick enough to drizzle. If you need to adjust the consistency, go for it. Drizzle that goodness over the cooled cookies, and if you’re feeling extra fancy, sprinkle on a bit more zest. There you go! Let them set up for a few minutes before diving in—if you can wait that long.
Tip:
For extra vibrant citrus flavor, try adding a bit more zest than the recipe calls for. It really amps up the brightness of the cookies and gives them a fresh kick. Also, when you’re mixing the glaze, start with less juice and add more as needed—you want it to be thick but still pourable, so it drizzles perfectly over the cookies without soaking in too much. Oh, and don’t skip letting the cookies cool before glazing; otherwise, the glaze won’t set as nicely, and you want that glossy finish, right?
Frequently Asked Questions:
Can I use bottled citrus juice instead of fresh?
I wouldn’t recommend it for this recipe. Fresh juice and zest are what make these cookies so sonorous and delectable. Bottled juice doesn’t have the same tang!
Can I freeze these cookies?
Yes! You can freeze them before glazing. Just keep them in an airtight container, and when you’re keen to feast, allow them to thaw and then drizzle with the fresh glaze.
Can I swap out the citrus fruits?
Absolutely! If you’re feeling adventurous, you can experiment with different zests like grapefruit or even tangerine. It’s all about what tastes you adore!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sweet and Tangy Citrus Butter Cookies
Ingredients
Cookies:
- 1 c unsalted butter softened to room temperature
- 3/4 c granulated sugar
- 1 large egg
- 3 tbsp orange zest
- 3 tbsp lime zest
- 3 tbsp lemon zest
- 1 tbsp orange juice
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 2 c unbleached all-purpose flour
- 1/4 tsp salt
Glaze:
- 3 c powdered sugar
- 2 tbsp whole milk
- 1 tbsp orange zest
- 1 tbsp lime zest
- 1 tbsp lemon zest
- 1-2 tbsp citrus juice orange, lime, or lemon depending on how tangy you want it
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, use either a hand mixer or a stand mixer with a paddle attachment to cream the butter until it's nice and fluffy. Next, add the sugar and beat until smooth and creamy. Mix in the egg, making sure to scrape down the sides of the bowl as needed to keep everything well blended. Now comes the fun part—add all that vibrant citrus zest and juice, and give it a good mix until everything's combined.
- In a different bowl, mix together the flour and salt. Gradually add this dry mix to the butter mixture, a little at a time, mixing just until everything is combined—no overmixing here!
- Using a tablespoon, scoop out the dough and roll it between your palms to form one-inch balls. Place them on a baking sheet and pop them into the preheated oven for 10-13 minutes. Once they're done, let the cookies cool on the baking sheet for about 3 to 4 minutes before transferring them to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and citrus zest and juice in a medium bowl. Keep whisking until it’s smooth, adding more powdered sugar or juice if needed, until you get a thick but pourable glaze.
- Drizzle the glaze over the cooled cookies, and if you’re feeling fancy, sprinkle a little extra zest on top. Store these beauties in an airtight container for 2-3 days—if they last that long!
- Note: To get the amount of zest and juice required for this recipe, you’ll need around 1-2 large oranges and 2-3 lemons and limes.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
