Iced Citrus Crackle Cookie

Total Time:
1 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
15 min

Yield:
about 2 dozen
Level:
Easy

Ingredients
  • Dough:
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups sugar
  • 1 tablespoon finely grated citrus zest (Meyer or regular lemon, tangerine or lime)
  • 2 large egg yolks, room temperature
  • 3/4 teaspoon lemon extract (or use all orange extract for tangerine cookies)
  • 1/4 teaspoon orange extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • Icing:
  • 1 cup confectioners' sugar, sifted
  • 2 tablespoons colored sanding sugar (yellow, orange or green, depending on the flavor of the cookie)
  • 1 tablespoon finely grated citrus zest (the same flavor of the cookie)
  • 2 to 3 tablespoons freshly squeezed citrus juice (the same flavor of the cookie)
Directions
  • Evenly space the oven racks in the oven and preheat to 375 degrees F. on the convection setting, if available. Line 2 baking sheets with parchment paper or silicone mats.

  • Beat the butter in a medium bowl with an electric mixer on medium-high heat until smooth. Add the sugar and citrus zest and continue to beat until light and fluffy, about 2 minutes. (The creaming is important to get a great texture so don't skimp here.) Add the yolks, 1 at a time, beating well after each addition. Beat in the extracts.

  • Whisk the flour, baking soda and salt together in a bowl. Stir the dry ingredients into the wet mixture, mixing at low speed to make a soft dough.

  • Scoop the dough into rounded heaping tablespoons with a cookie scoop or measuring spoon. Space the cookies about 2-inches apart on the prepared pans. Freeze for at least 30 minutes. (The cookies can be frozen for up to 1 month.)

  • Bake the cookies, straight from the freezer, until edges are firm and bottoms are lightly browned, 15 to 17 minutes. Transfer to a rack to cool.

  • For icing: Mix the confectioners' sugar, colored sugar and appropriate flavored zest in a medium bowl. Add the citrus juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but keep in mind that if the icing is too loose it won't set.) Dip the rounded side of the cooled cookies into the icing; then let the excess icing fall back into the bowl. Dry cookies icing side up on a rack. Serve.

  • Store in an airtight container for up to 4 days.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    12 Days of Cookies