Citrus Butter Cookies

My Mom gave me a handful of lemons and limes and I couldn’t think of anything better to do than make these wonderful butter cookies. They are soft and not too sweet with just a bite of tartness from the citrus. They are a lovely summer cookie.


They are topped with a citrus/powdered sugar glaze and some citrus zest. (I accidentally dumped a bit too much on the front two cookies. Oops!)


Citrus Butter Cookies from the Pioneer Woman, recipe here, only slightly adapted, made 4 dozen

  • 2 cups (4 Sticks) Salted Butter, Softened
  • 1-½ cup Sugar
  • 2 whole Large Eggs, Separated
  • 4 cups All-purpose Flour
  • 3 Tablespoons Orange, Lemon, And Lime Zest (approx. 1 Tablespoon Each)
  • 2 Tablespoons Orange, Lemon, And/or Lime Juice (2 Tablespoons Total)


  • 3 cups Powdered Sugar
  • 2 Tablespoons cream or milk
  • 2 Tablespoons Orange, Lemon, And Lime Zest (2 Tablespoons Total)
  • Juice Of 1/2 Lime
  • Juice Of 1/2 Lemon
  • Extra Zest, For Decorating

Preheat oven to 350 degrees.

Cream butter and sugar until combined, about 4 minutes. Add egg yolks and mix until combined (set one white aside for the icing.) Add the zest and the flour and mix until just combined, then add juice and mix until combined.

Scoop out heaping teaspoons of dough using a cookie scoop, or roll them into balls between your hands. Place on a cookie sheet and bake for 12-14 minutes. Remove from the oven and keep on the cookie sheet for 4+ minutes. Remove from the pan with a spatula and allow to cool completely before icing.

To make the icing, combine 1 egg white with the rest of the icing ingredients. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency. <<<If you have issues using raw egg white you could make the glaze without it.

Drizzle the icing over the cookies and then sprinkle with extra zest before the icing sets.


An additional benefit of baking these cookies is your kitchen will smell amazing when you zest your citrus!


Before and after. You don’t have to chill the dough and the cookies stay nice and thick.


I just laid my cookies out on parchment and heavily covered the cookies with the glaze. You can make it as thick or thin as you like.


Enjoy this sweet treat perfect for these last summer days!


About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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