Seasonal Citrus Cookies (Printable Version)

Bright, zesty treats infused with fresh orange, lemon, and lime zest. A refreshing dessert for any occasion.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract

→ Citrus

08 - 1 tablespoon finely grated orange zest
09 - 1 tablespoon finely grated lemon zest
10 - 1 tablespoon finely grated lime zest
11 - 2 tablespoons fresh orange juice
12 - 1 tablespoon fresh lemon juice

→ Optional

13 - 1/2 cup confectioners sugar for dusting

# How To Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Add egg and vanilla extract to the butter mixture and mix until fully combined.
05 - Blend in the orange, lemon, and lime zest along with the fresh orange and lemon juices.
06 - Gradually fold the dry ingredient mixture into the wet ingredients just until incorporated.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 10 to 12 minutes, or until edges are lightly golden.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Dust cookies with confectioners sugar before serving if desired.

# Expert Advice:

01 -
  • They're impossibly easy—no fancy techniques or finicky timing, just mix and bake.
  • That citrus punch makes them taste way more special than the minimal effort required.
  • They stay soft in the middle and crispy at the edges if you nail the bake time.
02 -
  • Overbaking, even by one minute, turns these cookies dry and hard—set a timer and trust it.
  • The citrus juices should be fresh and at room temperature, or they can seize the butter and make the dough grainy.
03 -
  • Soften your butter for 20 minutes on the counter—it creams faster and blends more evenly than butter that's been microwaved.
  • Use a Microplane grater rather than a box grater; it creates fine zest instead of chunky pieces that can feel bitter.

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