I have been such a bad little baker! Between travelling, camping, pink-eye, sinus infections, and trying to stay cool in 100+ heat, we've just been in survival mode! But I'm back and all is well again! I'm hoping these delicious cookies make up for my absence.
This is a fresh twist on the snickerdoodle; the cinnamon has been replaced with lemon and orange. I dare you to only eat one!
2 and 3/4 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, room temperature
1 and 1/2 cups granulated sugar
2 tablespoons orange zest, plus 3 tablespoons orange juice (from 2 oranges)
4 teaspoons lemon zest, plus 2 tablespoons lemon juice (from 2 lemons)
2 large eggs
2 and 1/2 cups confectioners' sugar
Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In a large bowl, using and electric mixer, beat butter, granulated sugar, 1 tablespoon orange zest, and 2 teaspoons lemon zest on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time. Add flour mixture; beat to combine.
Roll dough into 1-inch balls and place 2 inches apart, on a parchment-lined baking sheet. Bake until edges are lightly golden, 11 to 13 minutes. Let cool on sheet on wire rack 5 minutes, then transfer cookies to rack to cool completely. Repeat with remaining dough.
Whisk together 1 tablespoon orange zest, 2 teaspoons lemon zest, citrus juices, and confectioners' sugar until smooth. With a small spoon, spread glaze over each cookie.
Let set 1 hour.
Store in an airtight container, up to 3 days.