Desserts

Chewy Grapefruit Sugar Cookies

by Shawnda on December 20, 2014

in Citrus,Cookies and Bars,Grapefruit

Chewy Grapefruit Sugar Cookies

I’d like to introduce you to some of the best Christmas cookies I’ve ever made.

And there’s nothing about this cookie really screams “Christmas,” except I first made them for the cookie exchange I attend every year. And it’s December and the start of the beautiful winter citrus season. And these cookies make my house smell really, really amazing and they make me really, really happy. Like Christmas morning.

And to think, this recipe started with one of my least favorite cookies ever: the sugar cookie.

Chewy Grapefruit Sugar Cookies

I hate the way sugar cookies smell fresh out of the oven. They smell like… well, they smell like eggs. Hot eggs. [gag]

These cookies, though? With a triple-punch of grapefruit, they are completely incapable of smelling anything but amazing.

Grapefruit Sugar

These perfectly chewy cookies are crispy along the outside edge and chewy in the center. The dough is infused with grapefruit sugar and a grapefruit juice reduction and then they are rolled in more grapefruit sugar.

Chewy Grapefruit Sugar Cookies

Have a safe and Merry Christmas! We’ll see you back here next week with some great appetizer and cocktail ideas for New Year’s Eve.

Chewy Grapefruit Sugar Cookies

Ingredients

  • 3 cups + 2 Tbsp flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups sugar
  • 3 grapefruit*
  • 1 1/4 cup butter, slightly softened
  • 2 eggs
  • *Choose grapefruit that have skin with pretty red-orange blush. You will use the zest from all 3 grapefruit and the juice from 1/2 grapefruit. Might I recommend juicing the remainder of the grapefruit for grapefruit margaritas?

Instructions

  1. Preheat oven to 375 and line 2 large baking sheets with parchment.
  2. Whisk the flour, baking soda, and salt together in a bowl and set aside.
  3. Zest the 3 grapefruit and add it to your mixer bowl with the sugar. Using your mixer, a spoon, or your fingers (your hands will smell awesome for hours!), really work the zest into the sugar for a couple of minutes - this releases the oils and flavors the sugar. I put the mixer on medium and let it do the work while I'm gathering the other ingredients.
  4. Remove 1/2 cup of the grapefruit sugar and place onto a a small shallow dish - you'll use this to coat the sugar cookie balls before baking.
  5. Add the butter to the remaining sugar and cream for 3-4 minutes until light and fluffy.
  6. Juice 1/2 of the grapefruit - you'll end up with ~1/3 cup juice. Put the juice into a small sauce pan over high heat and reduce to 1 Tbsp of liquid. Remove from heat and swirl for a minute or two to bring closer to room temperature.
  7. Add the grapefruit reduction to the butter mixture and mix.
  8. Scrape down the bowl and add the two eggs until well blended.
  9. Add the dry ingredients and mix for 30-60 seconds on medium-high.
  10. Scoop the dough into balls and drop into the reserved grapefruit sugar, rolling and tapping off any excess.
  11. Place 8 cookies on each lined baking sheet and refrigerate the dough balls for 15 minutes. (I actually scoop it all at once, onto two plastic wrap-covered plates to get it over with).
  12. Bake for 10 minutes - the edges should be light brown and the centers will look pale and barely set - this is perfect.
  13. Leave the cookies on the pan to cool for 5 minutes and then transfer to a rack to cool completely.
  14. Store cookies in zipper bags for... I don't know. 5-7 days? They just never last that long around here.

Notes

Yields: 3 1/2 dozen cookies

Adapted from AllRecipes

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Pumpkin Spice Bundt Cake

Like anyone else with a pulse, I have major love-hate for the Pumpkin Spicing of everything. (And the Red Velveting of everything but I’ll whine about that in Febraury.)

Some of it’s good. Some of it’s just eh. But I will not be apologizing for throwing another Pumpkin Spice [Whatever] recipe onto the internet because this one is awesome and deserves to be photographed and eaten for lunch and the leftovers taken to Jason’s office where they left the cake plate so clean, it left me wondering just who in my husband’s office stood there and scraped the glaze right off of it.

To that guy – or gal, I do not judge – I say thank you. And you’re welcome.

Pumpkin Spice Bundt Cake

So let’s talk about cake. Bundt cakes. Bundt cakes that are pumpkin buttered. And pumpkin spiced.

I took a 16 oz jar of Barton Creek Crossing Pumpkin Spread (locals, you can find it at HEB – unlocals, substitute your favorite pumpkin butter or make it yourself), the trusty 1234 cake method, and a bundt pan and made lunch.

Pumpkin Spice Bundt Cake

Half of the pumpkin butter is put into the cake batter while the other half is baked into the middle of the cake. The cake gets a flavorful and aromatic dose of spices from your favorite pumpkin compliments – cinnamon, ginger, nutmeg, allspice, cloves, and black pepper. It’s almost a gingerbread-pumpkin spice hybrid.

The cake is topped with a maple-powdered sugar glaze that I would have rather not used but did anyway because I had no plans to eat the whole thing myself (

Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake

A tender, pumpkin-spiced bundt cake, with a ribbon of pumpkin butter baked into the middle.

Ingredients

  • For the cake:
  • 1 cup (2 sticks butter), softened
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 16 oz (~2 cups) pumpkin butter, divided (purchased or make it yourself)
  • 3 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • A couple of pinches of fine-ground black pepper (probably close to 1/8 tsp)
  • Baking spray
  • For the glaze:
  • 1 1/2 cups powdered sugar
  • 2 Tbsp maple syrup
  • 1/2 tsp maple extract
  • 1/4 tsp vanilla
  • Water

Instructions

  1. Preheat oven to 350.
  2. Cream butter and sugar together for 3-4 minutes, until light and fluffy.
  3. Mix in the eggs one at a time, followed by the vanilla, occasionally scraping the sides of the bowl.
  4. Whisk together the flour, baking powder, salt, and spices.
  5. Alternate adding the dry ingredients in three batches with 1 cup of the pumpkin butter in two batches.
  6. Spray a bundt pan with baking spray and spoon half the batter into the pan.
  7. Use the large spoon to make a slight well in the batter and add then spoon the ramining pumpkin butter into the well.
  8. Cover with the remaining cake batter.
  9. Bake for ~45 minutes (a knife inserted into the cake should come out with moist crumbs attached (and maybe a little pumpkin butter) and then let cool for 10 minutes in the pan.
  10. Turn out onto a cake plate and cool completely before glazing.
  11. To make the glaze, whisk together powdered sugar, maple syrup, maple extract, and vanilla, with 1 Tbsp of water. Add water by the 1 teaspoon until the glaze is smooth but thick.
  12. Spoon over the cake, using as much (or as little) as you want.
  13. Try not to eat the whole thing in one sitting.

Notes

Yields: ~12 servings

Source: Confections of a Foodie Bride

Estimated time: 1 hour 30 minutes

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Salted Dark Chocolate & Cherry Cookies

My name is Shawnda and sometimes I eat cookies for breakfast.

But only sometimes. Usually on days where I’ve said something like, “I thought about running 4 miles, I half-way earned it!” (The things we tell ourselves, huh?)

Salted Dark Chocolate & Cherry Cookies

These cookies could lovingly be called “Road Trip Cookies.” Because a gas-station granola bar somewhere between Houston and Lafayette inspired them.

And since I knew there would be a weekend of calorie-bomb debauchery in New Orleans ahead of me, they just seemed like a smart idea. At least, smarter than the Funyuns that I usually get.

Salted Dark Chocolate & Cherry Cookies

Just like in that granola bar, the combination of dark chocolate, tart dried cherries, and a sprinkle of sea salt is completely amazing. But unlike that granola bar, they aren’t trying to hide under a healthy label.

These are cookies. Made with butter. And chocolate.

Salted Dark Chocolate & Cherry Cookies

I took one of my favorite chewy cookie dough recipes and loaded it with a bag of 63% [swooooon] Guittard Dark Chocolate Chips, cherry-flavored craisins (because holy crap, dried cherries are $18/lb!), and finished them with a sprinkle of sea salt straight out of the oven.

Salted Dark Chocolate & Cherry Cookies

Chewy, rich, sweet, tart, and salty. If that doesn’t say “breakfast” and “the perfect road trip food,” then I don’t know what does.

(Besides Funyuns.)

Salted Dark Chocolate & Cherry Cookies

Salted Dark Chocolate & Cherry Cookies

Thick and chewy cookies studded with dark chocolate, tart dried cherries, and sprinkled with sea salt.

Nutritional Information
Calories: 243.0 | Fat: 11.0g | Fiber 2.9g | Protein 2.5g | Carbs 36.5g

Ingredients

  • 12 Tbsp butter, softened
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 cups + 2 Tbsp flour
  • 1/2 tsp salt, plus more for sprinkling
  • 1/2 tsp baking soda
  • 12 oz dark chocolate chips
  • 7.5 oz dried cherries (or 1 1/2 bag Cherry Craisins)

Instructions

  1. Preheat oven to 325.
  2. Grease or line two baking sheets with parchment or a silicon mat.
  3. Place butter and sugars in a mixer bowl, mix on medium high until well-combined, 2-3 minutes.
  4. Mix in egg, yolk, and vanilla.
  5. Add dry ingredients and mix on low just until combined. Add chocolate chips and cherries, just until combined.
  6. Chill dough 15 minutes. Scoop scant 1/4-cup dough balls onto a lined baking sheet (my scoop is just under 1/2 cup and I break the dough into 2).
  7. Bake 12-16 minutes, until the edges brown and the center is still soft.
  8. Sprinkle with salt when they come out of the oven.
  9. Let cool on the baking sheet. Store in an airtight container for up to a week.

Notes

Yields: 24 cookies

Cookie dough base adapted from Cook's Illustrated

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