People Finder
Pink Grapefruit Sugar Cookies
Pink Grapefruit Sugar Cookies give a fresh and delicious twist to the old sugar cookie standby. These could be topped with pink frosting, to suggest the grapefruit flavor, or decorated for Christmas with white frosting and red and green sprinkles.
From Jesse Szewczyk’s Cookies: The New Classics, adapted by Bon Appetit
2 ¾ cups flour
¼ cup cornstarch
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon kosher salt
2 teaspoons finely grated grapefruit zest
1 cup sugar
½ cup unsalted butter (1 stick), at room temperature
1 large egg
1/3 cup sour cream, at room temperature
1 tablespoon vanilla extract
For the frosting:
4 cups powdered sugar
½ cup heavy cream
½ cup unsalted butter (1 stick), at room temperature
1 teaspoon finely grated grapefruit zest
1 teaspoon vanilla extract
¼ teaspoon kosher salt
Place racks in the upper and lower thirds of the oven, and preheat it to 350 degrees.
Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.
Using an electric mixer on medium speed, beat the grapefruit zest, sugar, and butter, in a large bowl until light and fluffy, about 3 minutes. Add the egg, sour cream, and vanilla, and beat to incorporate, about 2 minutes (the mixture might look curdled, that is okay). Reduce the speed to low and beat in the dry ingredients until just combined.
Scoop out 2-tablespoon portions of dough and roll into balls. Divide between 2 parchment paper-lined baking sheets, spacing the cookies at least 3 inches apart. Gently flatten the cookies to about 1 ½ inches in diameter. Bake, rotating the baking sheets top to bottom and front to back halfway through, until the edges are light golden but tops are still pale, 11 to 13 minutes. Let the cookies cool 5 minutes on baking sheets, then transfer to a wire rack and let cool completely. Cookies can be baked 5 days ahead; store airtight at room temperature.
For the frosting: Using an electric mixer on low speed, beat the powdered sugar, cream, butter, grapefruit zest, vanilla, and salt in a large bowl until combined. Increase the speed to high and beat until light and fluffy, about 3 minutes.
Spoon 1 heaping tablespoon of frosting onto each cookie; use a spoon or offset spatula to create swirls. Decorate with sprinkles.
Click here for a printer-friendly version of this recipeTo leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest.
