Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Glazed Citrus Doodles 3.7 (45) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 36 We replaced the cinnamon in a snickerdoodle with lemon and orange. The result is a tangy, chewy cookie with crisp edges. Ingredients 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 Directions 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. 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. 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. Rate it Print