Citrus Slice-and-Bake Cookies

It’s citrus season and we are so here for it! Our Citrus Slice-and-Bake Cookies are just the pop of sunshine you need on these dreary winter days. They are so easy to make and the dough keeps really well. You need to make these to have in the fridge or freezer allowing for an easy and delicious sweet treat in minutes. Friends pop over unexpected? Pull out a dough log of Citrus Slice-and-Bake Cookies and you will make them so happy 🙂  Slice and bake a log or two to bring to a Superbowl party!

You can use any combination of citrus fruits you like. We make our Citrus Slice-and-Bake Cookies with the fruit we grow in our backyards because it’s readily available but you can use whatever is available in your neck of the woods.

Happy citrus season!!!

We love citrus season! You can choose any combination of citrus for this recipe.

Finely grate your selected citrus peel(s).

Use a piece of parchment and a bench scraper to form your log.

Seal up the parchment and refrigerate for 2 hours or up to 3 days.

Make the citrus sugar. Cover and store in the refrigerator along with the dough log until ready to use.

Coat the log in egg wash and roll in the citrus sugar.

Use a sharp knife to slice the log int “chubby” 1/4″ thick pieces.

Baked and ready to enjoy!

Citrus Slice and Bake Cookies

Cookie Dough:

• ½ cup (3.5 oz) granulated sugar
• 2 TBS packed light brown sugar
• 1 TBS finely grated citrus zest (lemon, orange, lime or combination)
• 12 TBS good quality salted butter, softened
• 1 tsp vanilla bean paste or extract
• 1 large egg yolk at room temperature
• 1½ cups (7 oz) all-purpose flour

Citrus Sugar:

• 2/3 cup (5 oz) sanding sugar
• 1 TBS finely grated citrus zest of choice
• 1 egg, beaten

In the bowl of a food processor, process sugars and zest until well combined and uniform, about 30 seconds. Cut the butter into pieces and add to food processor along with vanilla, and yolk.  Process until smooth and creamy, about 20 seconds. Scrape down sides of work bowl, add flour, and pulse until dough forms.

Turn out dough onto parchment paper and roll into 12-inch log. Wrap tightly with plastic and refrigerate until firm, at least 2 hours or up to 3 days. (Dough can be wrapped in foil and frozen for up to 1 month.)

In a small bowl, combine the sanding sugar and citrus zest. Use a fork to completely combine. Cover and refrigerate along with the dough.

When ready to bake, remove dough from refrigerator and unwrap. Brush all over and roll in citrus sugar, pressing lightly as you roll to adhere sugar to dough. Slice log into chubby 1/4-inch rounds and place 1 inch apart on prepared baking sheets. Place baking sheets in freezer while oven preheats.

Heat oven to 350 degrees. Bake one sheet at a time, until edges are just golden, about 15 minutes, rotating sheet halfway through baking. Let cool 10 minutes on sheets, then transfer to wire rack and cool completely.

Cookies can be stored in airtight container at room temperature for up to 1 week.

Makes about 30 cookies