Barb and I are eating cookies for breakfast. Hard not to do with these delicious treats in the house!
While browsing Pinterest a couple months ago I came across a recipe for Lemon Crinkle Cookies at Lauren’s Latest. So yummy!
The second time I made them I tried grapefruit instead of lemon, made them mini sized, and sandwiched some grapefruit icing between two cookies. Wowsers!
We keep these cookies in a plastic container in the refrigerator because they are AMAZING chilled. They would be perfect for your next bridal or baby shower or as an Easter treat!
Grapefruit Crinkle Cookies
Yield: 2 dozen regular sized, 4 dozen minis or 2 dozen sandwiches
- 1/2 C butter
- 1 C granulated sugar
- 1/2 t vanilla
- 1 whole egg
- 1 t grapefruit zest
- 1 T grapefruit juice
- 1/4 t salt
- 1/4 t baking powder
- 1/8 t baking soda
- 1 1/2 C flour
- 1/2 C powdered sugar
Stir in (by hand) salt, baking powder, baking soda, and flour until just barely combined.
Start with 1/4 C of powdered sugar in a pie plate (you may need up to 1/2 cup). I like using a pie plate because it contains the powdered sugar better than a regular plate. More kid and Megan friendly!Roll dough into balls (half dollar sized for regular cookies, quarter sized for minis) then roll in powdered sugar. Bake at 350° on greased cookie sheets for 9-11 minutes for regular sized cookies, 6-8 for the minis. Let cool on tray for 3 minutes then move to wire rack.
Combine 2 tablespoons of butter with 1/2 C powdered sugar, 1 1/2 T grapefruit juice, and 1/2 t grapefruit zest. I added a drop of red food coloring for the pretty pink. Do not ice until cookies are completely cool, or else you will have slip sliding cookies on your hands 🙂
For more of this month’s wedding ideas check out The Wedding March Round 2