glazed citrus doodles

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!

the goods:

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.