Citrusy Berry Sugar Cookies

Prep Time: 20 mins | Cook Time: 12 mins | Course: Dessert | Yield: 2 dozen (approx) 

Citrusy cookies with freeze-dried raspberries or cranberries are a delicious and tart lil cookie. The original recipe uses orange zest and dried cranberries, a variation is grapefruit zest and freeze-dried raspberries in ( ) below. Orange-flower water adds an amazing touch and can be found on Amazon. Inspired by Diana Collingwood Butts and Carol V. Wright in their Sugarbakers Cookie Cutter Cookbook.

½ cup butter

1 cup sugar

1 egg

1 Tbsp orange-flower water (or sub. 2 tsp orange juice + ½ tsp orange extract)

2 Tbsp fresh squeezed orange juice (or 3 Tbsp grapefruit juice)

1 orange, zested (or zest of ½ grapefruit)

½ tsp vanilla

2 cups flour

½ tsp baking powder

¼ tsp salt

½ cup dried cranberries, minced (or ¼ cup freeze-dried raspberries, powdered)

In a stand mixer, beat butter and sugar until creamy, about 3 minutes. Add egg, orange-flower water, citrus juice, zest, and vanilla until combined. Whisk flour, baking powder, and salt together in a small bowl. Stir in the flour mixture and berries with a rubber scraper until well blended, cut the dough in half. Wrap each ball of dough in plastic wrap and flatten into a disc, chill for 1 hour.

Preheat oven to 350*. Roll one dough disc on a lightly floured rolling surface to a ¼ “ and cut into desired shapes. Place on a parchment or silpat-lined baking sheet. Bake for 10-12 minutes. Allow cookies to cool before removing them from the baking sheet. Repeat with the rest of the dough. 

Royal Icing:  

3 ¾ cups powdered sugar, sifted

3 large egg whites (or an equivalent amount of meringue powder, if desired)

½ tsp cream of tartar

½ tsp lemon extract

Beat all ingredients in a stand mixer for 6-7 minutes for an outline consistency of royal icing. Tint icing color as desired and stir. Cover the container while not using so it doesn’t dry out.

Add 1 Tbsp water and beat for 6-7 minutes for a base consistency of royal icing.

Add 2 Tbsp water and beat for 6-7 minutes for a flow consistency of royal icing.