Glazed Citrus Doodles


We replaced the cinnamon in a snickerdoodle with lemon and orange. The result is a tangy, chewy cookie with crisp edges.


  • 2 ¾ cups all-purpose flour (spooned and leveled)

  • 1 tablespoon baking powder

  • ¼ teaspoon fine salt

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1 ½ cups granulated sugar

  • 2 tablespoons grated orange zest, plus 3 tablespoons juice (from 2 oranges)

  • 4 teaspoons lemon zest, plus 3 tablespoons juice (from 2 lemons)

  • 2 large eggs

  • 2 ½ cups confectioners' sugar


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter, granulated sugar, 1 tablespoon orange zest, and 2 teaspoons lemon zest on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time. Add flour mixture; beat to combine.

  2. Roll dough into 1-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.

  3. Whisk together 1 tablespoon orange zest, 2 teaspoons lemon zest, citrus juices, and confectioners' sugar until smooth. With a small spoon, spread glaze over each cookie. Let set 1 hour.

    Andrew Purcell

Cook's Notes

Store in airtight containers, up to 3 days.

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