If you are looking for a cookie that bursts with bright, sunny flavor and delicate floral notes, the Citrus Blossom Cookies Recipe is an absolute must-try. These cookies are a harmonious blend of lemon’s tangy zest and juice balanced beautifully with sweet, tender dough that melts in your mouth. Perfect for afternoon tea, gifting, or just a joyful snack, this recipe brings a refreshing twist to classic cookies, capturing the essence of springtime sunny days in every bite.
Ingredients You’ll Need
The magic behind Citrus Blossom Cookies lies in a handful of simple but thoughtfully chosen ingredients. Each one plays a role in crafting the cookie’s soft texture, bright flavor, and beautiful pale yellow hue that makes them so inviting.
- Unsalted sweet cream butter (1 cup, softened): Provides richness and a tender crumb to the cookies.
- Sugar (2/3 cup): Sweetens without overpowering the citrus notes.
- Vanilla extract (1/2 teaspoon): Adds depth and warmth to enhance the citrus flavors.
- Fresh lemon juice (juice of 1/2 lemon): Brings a bright, zesty tang that is essential to the cookie’s signature flavor.
- Fresh lemon zest (zest of 1 lemon): Intensifies the lemon aroma and delivers tiny bursts of flavor.
- Dash of salt: Balances the sweetness and brightens all the other flavors.
- All-purpose flour (2 cups): The foundation for structure and softness.
- Powdered sugar (1 cup): Used for the luscious lemon glaze coating the cookies.
- Additional lemon juice (juice of 1/2 lemon): Mixed into the glaze for a perfect tangy finish.
- Large lemons (4): For zest, juice, and a fresh citrus aroma throughout.
- Egg yolks (5, slightly mixed): Enrich the dough for a smooth, delicate texture.
- Butter (½ cup): Adds extra moisture and flavor in the glaze.
- Sugar (1 cup): Sweetens the glaze to complement the cookie base.
How to Make Citrus Blossom Cookies Recipe
Step 1: Preparing the Dough
Begin by creaming the softened unsalted butter with sugar until it’s light and fluffy. This step is crucial because it incorporates air into the dough, giving the cookies a tender texture. Then add the vanilla extract, lemon juice, lemon zest, and a dash of salt to that mixture, letting the bright citrus flavors infuse the base. Next, gently mix in the egg yolks until everything is fully combined.
Step 2: Incorporating the Dry Ingredients
Slowly sift in the all-purpose flour and fold it into the wet mixture with care. The goal is to develop a dough that holds together but remains soft and easy to shape. Avoid overmixing at this stage to keep the cookies light rather than dense. Once combined, wrap the dough and chill it for at least an hour—this step helps the flavors settle and makes rolling out easier.
Step 3: Baking the Cookies
Preheat your oven and prepare a baking sheet with parchment paper. Roll out the chilled dough gently on a floured surface, aiming for about 1/4-inch thickness. Cut into your favorite shapes, and arrange them on the baking sheet with a little space between each cookie. Bake for approximately 15-20 minutes, or until the edges turn a delicate golden color. Let the cookies cool completely before glazing.
Step 4: Making the Lemon Glaze
While the cookies cool, whisk together butter, sugar, egg yolks, and lemon juice in a small saucepan over low heat. Stir continuously until the mixture thickens into a smooth glaze that will coat each cookie with a luscious, glossy finish. Be careful to keep the heat gentle, preventing the eggs from scrambling. Once thickened, allow the glaze to cool slightly before dipping or spreading over the cookies.
Step 5: Glazing and Final Touch
Dip the tops of each cooled cookie into the tangy lemon glaze, or use a spoon to drizzle it artistically. Set the cookies on a wire rack to let the glaze set fully. The result? A crackly, sweet-tart top layer that perfectly contrasts the soft, fragrant lemon cookie beneath.
How to Serve Citrus Blossom Cookies Recipe
Garnishes
For an extra pop of elegance and flavor, sprinkle finely chopped candied lemon peel or edible flower petals atop the glazed cookies. These little touches not only elevate the presentation but also reinforce the citrus and floral theme inherent in this recipe.
Side Dishes
These cookies shine when paired with a fragrant cup of Earl Grey tea or a light, creamy chamomile infusion. The citrus notes in the cookies and the floral hints in these beverages create a lovely balance that feels like a little festive moment every time you take a bite and a sip.
Creative Ways to Present
Package Citrus Blossom Cookies Recipe in a cute, translucent cookie box with a sprig of fresh lemon thyme tied with a yellow ribbon for a charming gift. Alternatively, stack them on a pretty platter surrounded by fresh lemon wedges and edible blossoms for an eye-catching dessert table centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Citrus Blossom Cookies Recipe stay fresh when stored in an airtight container at room temperature for up to a week. Placing a slice of bread in the container helps maintain moisture and keeps the cookies wonderfully soft.
Freezing
You can freeze unglazed cookie dough portions wrapped tightly in plastic wrap for up to 3 months. When ready to bake, thaw them overnight in the refrigerator, roll out, cut, and bake as usual. For baked cookies, freeze them in a single layer on a baking sheet before transferring to a freezer bag for up to 2 months.
Reheating
If you prefer your cookies slightly warm, pop them in a preheated oven at 300°F for about 5 minutes. This softens the glaze slightly and enhances the fresh lemon aroma—almost like they were freshly baked just now!
FAQs
Can I use lime instead of lemon in this Citrus Blossom Cookies Recipe?
Absolutely! Lime zest and juice make a bright variation on the recipe, adding a slightly different but equally delicious citrus note. Just swap lemon ingredients with equal amounts of fresh lime.
How do I make sure the glaze sets properly?
Make sure your glaze is thick enough before applying it—cook it gently while stirring until it coats the back of a spoon. Once applied, allow the cookies to cool completely on a wire rack to help the glaze dry and set perfectly.
Can I use egg whites instead of yolks?
This recipe specifically relies on egg yolks for richness and smooth texture in both dough and glaze. Using egg whites may alter the consistency and color, so it’s best to stick with yolks here.
What is the best way to store these cookies if I want to keep them crispy?
For a crispier cookie, store them in an airtight container with a dry paper towel to absorb excess moisture, and avoid stacking them too tightly. You can also leave the glaze off until just before serving to retain the crunch.
Can I make these cookies vegan or dairy-free?
While this recipe’s charm comes from butter and eggs, you could experiment with dairy-free margarine and aquafaba in place of eggs. Keep in mind texture and flavor may shift, so consider this a fun kitchen adventure rather than a guaranteed swap.
Final Thoughts
If you want to brighten up your baking repertoire with something delightful and a little different, the Citrus Blossom Cookies Recipe is an absolute winner. These cookies combine the best of citrus freshness and tender sweetness in a way that’s hard to beat. I can’t wait for you to try them and enjoy every bite as much as I do!
Print
Citrus Blossom Cookies Recipe
- Prep Time: 75 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Citrus Blossom Cookies are delicate, buttery cookies infused with the fresh zest and juice of lemons for a bright, tangy flavor. The recipe features a soft dough made from sweet cream butter, sugar, and flour, complemented by a lemon glaze that enhances the citrus notes. These cookies are perfect for a refreshing treat with tea or coffee.
Ingredients
Cookie Dough
- 1 cup unsalted sweet cream butter, softened
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- Juice of 1/2 fresh lemon
- Zest of 1 lemon
- Dash of salt
- 2 cups all-purpose flour
Lemon Glaze
- 1 cup powdered sugar
- Juice of 1/2 fresh lemon
Lemon Filling
- 4 large lemons (for juice and zest)
- 5 egg yolks, slightly mixed
- 1/2 cup butter
- 1 cup sugar
Instructions
- Prepare the lemon filling: In a saucepan, combine the juice and zest of 4 large lemons, 5 slightly mixed egg yolks, 1/2 cup butter, and 1 cup sugar. Cook over medium heat, stirring constantly until the mixture thickens into a smooth lemon curd. Remove from heat and let it cool completely.
- Make the cookie dough: In a mixing bowl, cream together 1 cup softened unsalted butter and 2/3 cup sugar until light and fluffy. Add 1/2 teaspoon vanilla extract, juice of 1/2 lemon, lemon zest, and a dash of salt, mixing well. Gradually fold in 2 cups flour until the dough comes together.
- Chill and shape the dough: Wrap the dough in plastic wrap and refrigerate for about 30-45 minutes to firm up. Once chilled, roll out the dough on a floured surface to about 1/4-inch thickness. Cut into desired shapes and place on baking sheets lined with parchment paper.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Remove from oven and allow to cool completely on wire racks.
- Prepare the lemon glaze: Mix 1 cup powdered sugar with the juice of 1/2 lemon until smooth and pourable. Adjust consistency by adding more sugar or lemon juice if needed.
- Glaze the cookies: Once the cookies have cooled, brush or drizzle the lemon glaze over the tops. Allow the glaze to set before serving.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- Do not overbake the cookies; they should remain slightly soft in the center for the best texture.
- The lemon filling can be made ahead and refrigerated for up to a week.
- For an extra citrus punch, add additional lemon zest to the glaze.
- Store cookies in an airtight container at room temperature for up to 5 days.
