Citrus Cookie Dough

For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated.

Citrus Cookie Dough

Source: Martha Stewart Living, December 2010

Ingredients

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon finely grated citrus zest
  • 1 tablespoon fresh citrus juice

Directions

  1. Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and citrus zest and juice. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:
    Thumbprints and Ball Cookies
    Shaped Icebox Cookies
    Layered Icebox Cookies
    Glazed Spritz Cookies
    Cutout Cookies

Cook's Note

Dough can be refrigerated overnight or frozen for up to 1 month.

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