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Citrus Sparkle Slice-and-Bake Cookies Recipe

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★★★★★

5 from 81 reviews

Delight in these bright and zesty Citrus Sparkle Slice-and-Bake Cookies, featuring candied lemon peel and vibrant citrus extracts for a refreshing twist. With a crisp exterior coated in coarse sparkling sugar and a tender, buttery interior, these cookies are perfect for sharing or indulging with a cup of tea.

Ingredients

Scale

Citrus & Flavorings

  • 3/4 cup (111g) candied lemon peel
  • 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

Sugars & Salt

  • 2/3 cup (132g) granulated sugar
  • 2/3 cup (76g) confectioners’ sugar, sifted if lumpy
  • 1 3/4 teaspoons table salt

Wet Ingredients

  • 18 tablespoons (255g) unsalted butter, at room temperature
  • 1 large egg

Dry Ingredients

  • 3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour

Topping

  • 1/2 cup (114g) coarse sparkling sugar

Instructions

  1. Soak the Candied Lemon Peel: Place the candied lemon peel in a small bowl and cover it with hot water. Cover and let it soak while you prepare the dough to soften the peel and prepare it for mixing.
  2. Combine Sugars and Flavorings: In a stand mixer bowl fitted with the flat beater, or a large mixing bowl using a hand mixer, combine the granulated sugar, confectioners’ sugar, salt, vanilla extract, Fiori di Sicilia, and orange citrus oil. Mix for about 30 seconds until the sugar becomes fragrant and slightly damp.
  3. Add Butter and Egg: Add the softened unsalted butter to the sugar mixture and beat on medium-low speed for 3 to 4 minutes until smooth and fully combined. Scrape down the sides of the bowl, add the egg, and beat on medium speed for about 1 minute. The mixture may look curdled initially but will smooth out shortly.
  4. Drain the Lemon Peel: Strain the soaked candied lemon peel, pressing gently to remove excess moisture before adding it to the dough.
  5. Mix Dough: Scrape down the sides of the bowl, add the drained lemon peel and the all-purpose flour. Beat on low speed just until combined, about 30 seconds, to avoid over-mixing.
  6. Divide and Shape Dough Logs: Transfer the dough to a clean surface. Divide it in half, approximately 500g each. Shape each half into an 11-inch long log.
  7. Form Smooth Logs: For perfectly round logs, place a dough log on parchment paper, then fold the parchment away from you to encase the dough. Press a straight object between the dough and surface with your nondominant hand and gently pull the parchment taut with your dominant hand to shape a smooth, symmetrical log. Repeat with the second log.
  8. Coat with Sparkling Sugar: Sprinkle coarse sparkling sugar in a 2-inch wide strip on parchment or a baking sheet. Roll each dough log in the sparkling sugar to coat the surface evenly.
  9. Chill the Dough: Wrap the sugar-coated logs tightly in plastic wrap or place in cookie dough keepers. Refrigerate for 1 to 2 hours until the dough is very firm, easy to slice.
  10. Preheat Oven: When ready to bake, preheat your oven to 400°F (205°C).
  11. Slice and Arrange Cookies: Remove one dough log from the refrigerator, unwrap, and slice into 1/4-inch thick rounds. Rotate the log 90 degrees after every 3-4 slices to keep the shape neat. Place cookie slices on parchment-lined baking sheets, spacing about 2 inches apart.
  12. Bake the Cookies: Bake for 10 to 15 minutes, rotating the baking sheets top to bottom and front to back halfway through baking, until the edges turn golden brown.
  13. Cool Cookies: Remove from the oven and allow cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Repeat the slicing and baking process with the remaining dough.
  14. Store Properly: Store leftover cookies well-wrapped at room temperature for up to 7 days, or freeze for longer storage.

Notes

  • Soaking the candied lemon peel softens it, ensuring it disperses well in the dough without sogginess.
  • Using sparkling sugar for coating adds a beautiful crunch and decorative sparkle.
  • Keeping the dough chilled is crucial for clean slices and maintaining cookie shape during baking.
  • Rotate the baking sheets during baking to ensure even cooking and browning.
  • For best results, use room temperature butter to ensure proper creaming and dough texture.
  • If orange citrus oil is unavailable, fresh orange zest can be substituted for a natural citrus flavor.

Keywords: Citrus cookies, slice-and-bake, lemon peel cookies, sparkling sugar cookies, buttery cookies, vanilla citrus cookies

Find it online: https://topreci.com/citrus-sparkle-slice-and-bake-cookies-recipe/