Citrus Butter Cookies are a simple twist on my Grandma's best ever sugar cookies. These cookies are buttery, melt in your mouth deliciousness with a hint of vanilla and citrus. Perfect for baking and sharing for the holidays!
Citrus Butter Cookies
Once again I'm joining up for the ultimate in holiday fun: The Great Food Blogger Cookie Swap. Put together by the every thoughtful and talented Julie of The Little Kitchen and Lindsay of Love and Olive Oil.
My Grandma's Sugar Cookies have always been my favorite. I had lunch with her just before Thanksgiving and I was pretty thrilled when she handed me a plastic bowl filled with them. I enjoyed every last crumb- still my favorite.
This year we are again excited to be partnering with COOKIES FOR KIDS’ CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. By participating in this cookie swap you are not only contributing to the food blogger community, but also supporting a great cause.
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- 1 cup softened butter
- 1 cup vegetable oil
- 1 cup granulated sugar + ¼ cup for smashing
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon fiori di sicilia extract (citrus and vanilla extract)
- 5 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- Preheat oven to 350 degrees.
- Cream butter, oil and sugars together with an electric mixer, about 2 minutes. Add eggs and extracts and mix until well combined. Add flour, salt and baking powder and mix well.
- Scoop dough into 1 ½ inch balls and place on a greased or lined baking sheet about an inch apart. Dip a fork or glass into reserved ¼ cup of sugar and smash cookie balls into a circle.
- Bake for 15-17 minutes or until lightly browned. Remove from cookie sheet to a wire rack to cool.