Citrus Sugar Cookies

Cuisinart original

The fresh flavors of lemon, lime and orange flavor these classic sugar cookies.     


Makes about 48 cookies


4          cups unbleached, all-purpose flour

2          teaspoons baking soda

½         teaspoon salt

½         cup (1 stick) unsalted butter, room temperature, cut into 8 pieces

½         cup vegetable shortening (preferably non-hydrogenated)

2          cups granulated sugar plus extra for rolling

½         cup Lyle’s Golden Syrup(may use light corn syrup)

2          large eggs

1          teaspoon pure vanilla extract

           zest of 1 lemon (bitter white pith removed), finely chopped

           zest of 1 lime (bitter white pith removed), finely chopped

           zest of 1 orange (bitter white pith removed), finely chopped

Nutritional information

No nutrition information available


Preheat oven to 350°F. Line baking sheets with parchment.

Place the flour, baking soda, and salt in a medium bowl. Reserve.

Place the butter and shortening in the Cuisinart™ mixing bowl. Turn to speed 2 for about 10 seconds and then increase to speed 4 for an additional 10 seconds to cream the butter and shortening. Scrape bowl and paddle. Turn back to speed 2 and slowly add the 2 cups of sugar. Increase to speed 4 for about 30 seconds until the mixture is light and fluffy. Scrape the bowl and paddle. Turn to speed 2 and add the syrup. Add eggs one at a time with stand mixer running on speed 2, increasing to speed 4 for 15 seconds to incorporate each egg. Scrape bowl and paddle. Add the vanilla. Add the dry ingredients in 3 additions by pressing the Fold button to incorporate. Turn to speed 2 and add the zests. Increase to speed 3 and mix for an additional 15 to 20 seconds until smooth.

Using 1½ tablespoons of dough, shape into round balls and dip in remaining sugar to coat (you may use a #40 ice cream scoop). Arrange balls on a parchment-lined baking sheet 2½ inches apart. Press each ball gently with the bottom of a flat glass.

Bake in preheated 350°F oven for 10 to 12 minutes, until crackled and just beginning to turn golden. Remove from oven, let cool on baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely. Store between sheets of waxed paper in an airtight container.