Citrus Cookies with Cracked Sugar Icing

Votes: 2

How to Make - Citrus Cracked Sugar Cookies

Time: 1 hour.
Complexity: easily
Servings: 24 cookies

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 270, total fat 11 G., saturated fats 7 G., proteins 2 G., carbohydrates 41 G., fiber 1 G., cholesterol 53 mg, sodium 71 mg, sugar 27 G.

You can give these cookies any citrus flavor by adding lemon, tangerine, or lime zest to the dough. The same zest can also be added to the sugar glaze. Cover the finished crackled cookies with it and let them set completely. These sweet cookies with a refreshing citrus note are a great treat with tea or coffee.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

165 g unsalted butter, softened
1 and 1/4 cups sugar
1 tbsp finely grated citrus zest (lemon, tangerine or lime)
2 large egg yolks, room temperature
3/4 tsp lemon extract (or use just orange extract)
1/4 tsp orange extract
2 cups premium flour
1/4 teaspoon of baking soda
1/4 teaspoon fine salt

Glaze

1 cup icing sugar, sifted
2 tablespoons colored decorative sugar (yellow, orange, or green, depending on the flavor of your cookies)
1 tbsp finely grated citrus zest
2-3 tablespoons freshly squeezed citrus juice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, Orange extract, lemon essence, tangerine zest, Orange juice, premium flour

Cooking the dish according to the recipe:

Position two racks evenly in the center of the oven and preheat the oven to 190°C (375°F) with fan-assisted baking. Line two baking sheets with parchment paper or silicone mats.
In a medium bowl, beat the butter with a mixer on medium-high speed until smooth. Add the sugar and zest and continue beating until light and fluffy, about 2 minutes. It's important to beat thoroughly at this point to achieve a nice texture. Add the yolks, one at a time, beating well after each addition. Stir in the extracts.

Combine flour, baking soda, and salt in a bowl. Add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms. Drop 1 tablespoon of the dough onto the prepared baking sheets, spacing them about 5 cm apart. Freeze for at least 30 minutes. The dough can be frozen for up to 1 month..
Bake the cookies straight from the freezer until the edges are set and the bottoms are lightly browned, 15 to 17 minutes. Transfer to a wire rack to cool completely.
Glaze:

In a medium bowl, combine the powdered sugar, colored sugar, and zest. Add the citrus juice and mix with a mixer until you have a thick but pourable glaze. If necessary, add up to 1 teaspoon more juice, but keep in mind that if the glaze is too runny, it won't set.
Dip the rounded side of each cooled cookie into the glaze, letting any excess drip back into the bowl. Let the glaze set and serve. Store in an airtight container for up to 4 days.