Citrus Doodle Cookies
Recipe type: Dessert
Serves: about 4 dozen small cookies
  • 2¾ cups all-purpose flour (spooned and leveled)
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 1½ cups granulated sugar
  • 2 tablespoons grated orange zest, plus 3 tablespoons juice (from 2 oranges)
  • 2 tablespoons grated lemon zest, plus 3 tablespoons juice (from 2 lemons)
  • 2 large eggs
  • 2½ cups confectioners' sugar
  1. Preheat oven to 350ºF and line baking sheets with parchment paper.
  2. In a large bowl, combine flour, baking powder, and salt with a whisk. In another large bowl, beat the softened butter, sugar, 1 tablespoon of the orange zest, and 1 tablespoon of the lemon zest with an electric mixer on medium-high until light and fluffy, about 3 minutes. Scrape down sides of the bowl as needed. Beat in the eggs, one at a time, until well combined. Add the flour mixture, about ½ cup at a time, and mix until combined. Switch to a spoon or spatula to finish mixing, if needed.
  3. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Bake 12-15 minutes until edges are lightly golden. Remove baking sheets to a wire rack and cool 5 minutes, then transfer cookies to racks to cool completely.
  4. In a medium bowl, combine the remaining 1 tablespoon orange zest, 1 tablespoon lemon zest, citrus juices, and confectioners' sugar and whisk until smooth. Spoon a small amount of the glaze over each cookie and use the back of the spoon to spread it evenly to the edges. Allow glaze to set 1 hour before serving. Store cookies in an airtight container up to 3 days.
- I like to use a small kitchen scoop to keep cookie sizes uniform.
- 14 minutes was the perfect cook time for my oven.
Recipe by Love Grows Wild at