Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Citrus Sparkle Slice-and-Bake Cookies Recipe

★★★★★

5 from 269 reviews
  • Author: Isabella
  • Total Time: 1 hour 45 minutes
  • Yield: Approximately 48 cookies 1x
  • Diet: Vegetarian

Description

These vibrant Citrus Sparkle Slice-and-Bake Cookies are a delightful blend of zesty lemon and orange flavors combined with a crunchy sugar coating. The candied lemon peel adds a chewy texture and bright citrus notes, while the sparkling sugar crust provides a delightful crunch. Perfectly crisp on the edges and tender inside, these cookies bring a refreshing sparkle to your cookie platter that’s ideal for any occasion.

Ingredients

Scale

Cookie Dough

  • 3/4 cup (111g) candied lemon peel
  • 2/3 cup (132g) granulated sugar
  • 2/3 cup (76g) confectioners’ sugar, sifted if lumpy
  • 1 3/4 teaspoons table salt
  • 2 teaspoons King Arthur Pure Vanilla Extract
  • 1/2 teaspoon King Arthur Fiori di Sicilia
  • 1/4 teaspoon orange citrus oil or the zest of 1 orange
  • 18 tablespoons (255g) unsalted butter, at room temperature
  • 1 large egg
  • 3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour

Topping

  • 1/2 cup (114g) coarse sparkling sugar

Instructions

  1. Soak the Lemon Peel: In a small bowl, place the candied lemon peel and cover with hot water. Cover and set aside while you prepare the dough to soften and reduce any excess sweetness.
  2. Mix Sugars and Flavorings: In the bowl of a stand mixer fitted with a flat beater, or in a large bowl using an electric hand mixer, combine the granulated sugar, confectioners’ sugar, salt, vanilla extract, Fiori di Sicilia, and orange citrus oil. Mix until the sugar smells fragrant and appears damp, about 30 seconds.
  3. Add Butter and Egg: Add the room temperature butter to the sugar mixture and beat on medium-low speed until smooth and fully combined, around 3 to 4 minutes. Scrape down the sides of the bowl, add the egg, and beat on medium speed for about 1 minute until the mixture is combined, even if it looks curdled initially.
  4. Drain Lemon Peel: Strain the soaked lemon peel and press gently to remove excess moisture, ensuring it won’t add unwanted wateriness to the dough.
  5. Combine Flour and Peel: Scrape down the mixer bowl sides, add the flour and lemon peel, and beat on low speed just until ingredients are combined, approximately 30 seconds to avoid overmixing.
  6. Shape Dough Logs: Turn the dough out onto a clean work surface and divide it in half, about 500g per piece. Shape each half into an approximately 11-inch long log.
  7. Create Smooth Round Logs: For perfectly round logs, place one dough log on parchment paper, fold the parchment away, and use a straight edge to gently pull and smooth the dough against the work surface. Repeat with the second log.
  8. Coat With Sparkling Sugar: Spread the coarse sparkling sugar in a 2-inch wide strip on parchment or a baking sheet, then roll each dough log in the sugar to fully coat.
  9. Chill Dough: Wrap the sugar-coated logs tightly in plastic wrap or place in Slice-and-Bake Cookie Dough Keepers. Refrigerate until very firm, 1 to 2 hours.
  10. Preheat Oven: When ready to bake, set your oven to 400°F (204°C) to ensure a perfect crisp and bake.
  11. Slice the Logs: Working with one log at a time, remove it from the refrigerator, unwrap, and slice into 1/4-inch thick rounds. Rotate the log by about 90 degrees every 3 to 4 slices to maintain circular shape.
  12. Bake the Cookies: Arrange the sliced cookies on parchment-lined baking sheets about 2 inches apart. Bake for 10 to 15 minutes, rotating the baking sheets top to bottom and front to back halfway through baking, until the edges turn golden brown.
  13. Cool the Cookies: Remove from oven and allow the cookies to cool on the baking sheet for approximately 10 minutes before transferring them to a wire rack to cool completely. Repeat with remaining dough.
  14. Store: Store leftover cookies, well-wrapped, at room temperature for up to 7 days, or freeze for longer storage.

Notes

  • Ensure butter is at room temperature for easier mixing and a smooth dough.
  • Soaking the candied lemon peel removes excess sweetness and softens it for better texture.
  • Rolling logs in coarse sparkling sugar adds a crunchy, festive coating to the cookies.
  • Using parchment paper helps shape the logs evenly for uniform cookie slices.
  • Rotate dough logs while slicing to maintain perfectly round cookies.
  • Store cookies in an airtight container to retain freshness and crunch.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Keywords: slice and bake cookies, citrus cookies, lemon cookies, orange zest cookies, candied lemon peel cookies, sparkling sugar cookies, holiday cookies

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://isabellavance.com/citrus-sparkle-slice-and-bake-cookies-recipe/