Citrus Sparkle Sugar Cookies

Delicious cookies! And how it sparkles in the sun is a real miracle! These easy-to-make shortbread cookies get their name from the sugar coating — the sugar crystals shine like tiny diamonds in the sun. This recipe makes the cookies very crumbly, and thanks to the lemon and orange zest, the baked goods have an amazing aroma.
cook time: 1h 30 min
Ava Prescott
Citrus Sparkle Sugar Cookies

Nutrition Facts (per serving)

363
Calories
17g
Fat
45g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Sugar 80 g

Dough:

Wheat flour 330 g
Butter 200 g
Sugar 150 g
Eggs 1 pc
Vanillin 1 g
Oranges 1 pc
Lemons 0.5 pc
Salt 0.33 tsp

Recipe instructions

Step 1

Step 1
Remove the food from the refrigerator in advance; the oil should reach room temperature.

Step 2

Step 2
Wash the lemon and orange thoroughly and dry. Using a fine grater, remove the zest without touching the white pulp. Squeeze the juice from the orange.

Step 3

Step 3
Sift the flour into a bowl along with the salt.

Step 4

Step 4
Chop the butter with a knife, mix in a bowl with sugar and vanillin, grind thoroughly with a fork until smooth.

Step 5

Step 5
Add egg, orange juice, lemon and orange zest to the container. Stir until the mass becomes homogeneous.

Step 6

Step 6
Add a small portion of flour and stir. Pour the rest of the flour onto the table and lay out the half-finished dough.

Step 7

Step 7
Quickly knead the shortbread cookie dough with your hands. It will take very little time and very quickly it will turn into a soft, elastic ball. It needs to be wrapped in film and put in the refrigerator for half an hour.

Step 8

Step 8
Divide the chilled dough into 4 parts, form each into a sausage with a diameter of 3 cm. Pour sugar into a flat container and roll the dough sausages in it on all sides.

Step 9

Step 9
Wrap each in film and place in the freezer for 30 minutes. This is necessary so that the dough becomes dense and does not deform when slicing. Preheat the oven to 200 degrees.

Step 10

Step 10
Cut the well-chilled shortcrust pastry sausages into slices 7 mm thick. Cover a baking tray with baking paper, place circles of dough on it at a distance from each other, since during baking they will increase in size: the diameter will increase and the thickness will decrease slightly. Bake cookies for approximately 20 minutes. It should dry and acquire a light golden hue.

Step 11

Step 11
Allow the finished cookies to cool completely, then transfer to an airtight box.

Additional rubrics

Related recipes