Refreshing, fluffy and melt-in-your-mouth are just a few words that come to mind when describing these summer citrus butter cookies. Fresh zest and juice from lemons and limes along with butter...lots of butter make for one amazingly light summer treat!
Summer Citrus Butter Cookies
{yield: 20 cookies}
Cookie dough:
1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg, separated
2 cups all-purpose flour
Splash of vanilla extract
Zest from ½ a lemon and ½ a lime
Juice from ½ a lemon and ½ a lime
Icing:
1-½ cup powdered sugar
1 tbsp. milk
Zest from ½ a lemon and ½ a lime
Juice from ½ a lemon and ½ a lime
Before you get started, preheat the over to 350 degrees. Then in a standing mixer bowl, cream together the butter and sugar. Add the egg yolk and splash of vanilla extract and beat until combined.
Carefully add the flour, zest and juice from half a lemon and half of a lime, mixing until just combined. Remove the bowl from the mixer and using a cookie scoop, scoop and roll dough into balls and place on a non-greased cookie sheet.
Bake cookies for 13 minutes and then remove from the oven. Allow the cookies to cool for 3 to 4 minutes on the baking sheet before removing and placing on a wire rack to finish cooling.
Once the cookies are completely cool, its time to making the icing. In a small bowl, combine powered sugar, milk, and the zest and juice of half a lemon and half a lime. Using a rubber spatula, mix together until the consistency is thick enough to make a nice drizzle (you may have to add more powered sugar or milk to get the desired consistency).
Zigzag the icing over the cookies one direction and then the other direction to ensure that most of the cookies is covered. I love how the icing drizzle looks with the little specks of lemon and lime zest - just screams summer! Allow the icing to set up for a couple of hours before serving or packing away.
Adapted from The Pioneer Women.
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