Introduction

Citrus Sparkle Slice-and-Bake Cookies offer a delightful burst of bright citrus flavor combined with a sweet, sparkling sugar coating. These easy-to-make cookies are perfect for sharing or enjoying with a cup of tea. Their crisp edges and tender centers make them a standout treat any time of year.

The image shows several round, golden-brown cookies with small chunks inside, arranged on a round wire cooling rack. The cookies have coarse sugar crystals sprinkled around their edges, giving a sparkling texture. One cookie is broken on a white plate with a scalloped edge placed near the bottom right of the image. The background is a white marbled surface with evergreen tree branches and small star-shaped confetti scattered around, adding a festive feeling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (111g) candied lemon peel
2/3 cup (132g) granulated sugar
2/3 cup (76g) confectioners’ sugar, sifted if lumpy
1 3/4 teaspoons table salt
2 teaspoons King Arthur Pure Vanilla Extract
1/2 teaspoon King Arthur Fiori di Sicilia
1/4 teaspoon orange citrus oil or the zest of 1 orange
18 tablespoons (255g) unsalted butter, at room temperature
1 large egg
3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour
1/2 cup (114g) coarse sparkling sugar

Instructions

Step 1: In a small bowl, place the candied lemon peel and cover with hot water. Cover and set aside while you prepare the dough.
Step 2: In the bowl of a stand mixer fitted with the flat beater, or in a large bowl using an electric hand mixer, combine the granulated sugar, confectioners’ sugar, salt, vanilla extract, Fiori di Sicilia, and orange citrus oil. Mix until the sugar is fragrant and looks damp, about 30 seconds.
Step 3: Add the butter and beat on medium-low speed until smooth and well combined, about 3 to 4 minutes. Scrape down the sides of the bowl, add the egg, and beat on medium speed until combined, about 1 minute. The mixture might look curdled at first but will smooth out.
Step 4: Strain the candied lemon peel and press gently to remove excess moisture.
Step 5: Scrape down the sides of the bowl, add the flour and the drained lemon peel, then beat on low speed until just combined, about 30 seconds.
Step 6: Transfer the dough to a clean work surface and divide it into two pieces, about 500g each. Shape each piece into an approximately 11-inch-long log.
Step 7: For a perfectly round log, place one dough log on a sheet of parchment. Fold the parchment away from you to encase the dough. Use your nondominant hand to press a straight object (like a ruler or bench knife) between the dough and work surface, then gently tug the parchment away with your dominant hand to smooth and shape the log. Repeat with the second log.
Step 8: Sprinkle the coarse sparkling sugar in a 2-inch-wide strip on parchment or a baking sheet. Roll each dough log in the sugar to coat evenly.
Step 9: Wrap the sugar-coated logs tightly in plastic wrap or place in Slice-and-Bake Cookie Dough Keepers. Refrigerate until very firm, about 1 to 2 hours.
Step 10: Preheat your oven to 400°F when ready to bake.
Step 11: Working with one log at a time, unwrap and slice into 1/4-inch-thick rounds. Rotate the log about 90 degrees every 3-4 slices to maintain a neat circle shape. Place slices on parchment-lined baking sheets spaced about 2 inches apart.
Step 12: Bake the cookies for 10 to 15 minutes, rotating the baking sheets top to bottom and front to back halfway through baking. The edges should turn golden brown. Remove from the oven and let cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
Step 13: Store leftover cookies well-wrapped at room temperature for up to 7 days, or freeze for longer storage.

Tips & Variations

For an extra citrus punch, add a teaspoon of finely grated orange zest to the dough along with the candied lemon peel.
If you don’t have orange citrus oil, use freshly grated orange zest for a natural flavor boost.
Use coarse sparkling sugar for that signature sparkle and crunch, but sanding sugar is a good substitute.
Make smaller logs for bite-sized cookies, adjusting baking time accordingly.

Storage

Store these cookies wrapped tightly at room temperature for up to one week to keep them fresh and crisp. For longer storage, freeze the cookies in an airtight container for up to three months. To enjoy after freezing, thaw at room temperature and if desired, warm briefly in a low oven before serving.

How to Serve

A white rectangular plate holds nine round cookies arranged in two slightly overlapping rows. Each cookie is light golden brown with a slightly crumbly texture and a rough, sugar-coated edge. Behind the plate, three whole citrus fruits—a bright orange, a green lime, and a yellow lemon—rest on a few dark green leaves, all set against a white marbled surface. The lighting highlights the soft, crunchy look of the cookies and the fresh, shiny peel of the fruits. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemon zest instead of candied lemon peel?

Regular lemon zest will add fresh citrus flavor but lacks the chewy texture and sweetness that candied lemon peel provides. If using zest, consider adding a bit more sugar to balance the flavor.

Why do I need to chill the dough before slicing and baking?

Chilling firms up the dough, making it easier to slice cleanly and helping the cookies maintain their shape during baking. It also enhances flavor development and prevents spreading in the oven.