Iced Citrus Crackle Cookie

Name: Iced Citrus Crackle Cookie
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 24
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 237 milliliters confectioners sugar, sifted; 2 larges egg yolks, room temperature; 1 Tbsp finely grated citrus zest (the same flavor of the cookie); 473 milliliters all-purpose flour; 2 Tbsps freshly squeezed citrus juice (the same flavor of the cookie); 1 teaspoons lemon extract (or use all orange extract for tangerine cookies); 1 Tbsp finely grated citrus zest (Meyer or regular lemon, tangerine or lime); 0 teaspoons orange extract; 0 teaspoons fine salt; 296 milliliters sugar; 2 Tbsps colored sanding sugar (yellow, orange or green, depending on the flavor of the cookie); 177 milliliters (1 1/2 sticks) unsalted butter, softened

Iced Citrus Crackle Cookie might be just the dessert you are searching for. This recipe makes 24 servings with 158 calories, 1g of protein, and 6g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a vegetarian diet. If you have baking soda, flour, 1 tablespoon finely grated citrus zest (the same flavor of the cookie), and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Evenly space the oven racks in the oven and preheat to 375 degrees F. on the convection setting, if available. Line 2 baking sheets with parchment paper or silicone mats.

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Baking Paper

Baking Sheet

Oven

Beat the butter in a medium bowl with an electric mixer on medium-high heat until smooth.

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Butter

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Hand Mixer

Bowl

Add the sugar and citrus zest and continue to beat until light and fluffy, about 2 minutes. (The creaming is important to get a great texture so don't skimp here.)

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Sugar

Add the yolks, 1 at a time, beating well after each addition. Beat in the extracts.

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Egg Yolk

Whisk the flour, baking soda and salt together in a bowl. Stir the dry ingredients into the wet mixture, mixing at low speed to make a soft dough.

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Baking Soda

Dough

All Purpose Flour

Salt

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Whisk

Bowl

Scoop the dough into rounded heaping tablespoons with a cookie scoop or measuring spoon. Space the cookies about 2-inches apart on the prepared pans. Freeze for at least 30 minutes. (The cookies can be frozen for up to 1 month.)

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Dough

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Measuring Spoon

Bake the cookies, straight from the freezer, until edges are firm and bottoms are lightly browned, 15 to 17 minutes.

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Oven

Transfer to a rack to cool.

Mix the confectioners' sugar, colored sugar and appropriate flavored zest in a medium bowl.

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Powdered Sugar

Decorating Sugar

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Bowl

Add the citrus juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but keep in mind that if the icing is too loose it won't set.) Dip the rounded side of the cooled cookies into the icing; then let the excess icing fall back into the bowl. Dry cookies icing side up on a rack.

Ingredients you will need

Icing