Citrus Sugar Cookies

Cuisinart original

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


Makes about 60 cookies


6          cups unbleached, all-purpose flour

1          tablespoon baking soda

¾         teaspoon salt

¾         cup unsalted butter, at room temperature, cut into 12 pieces

¾         cup vegetable shortening (preferably non-hydrogenated)

3          cups granulated sugar plus ¾ cup for rolling

¾         cup Lyle’s Golden Syrup® (may use light corn syrup)

3          large eggs

1½       teaspoons pure vanilla extract

           zest of 2 lemons (bitter white pith removed), finely chopped

           zest of 2 limes (bitter white pith removed), finely chopped

           zest of 2 oranges (bitter white pith removed), finely chopped

Nutritional information

No nutrition information available


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

Place the butter and shortening in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. 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 speed back to 2 and slowly add the 3 cups of sugar, increasing 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 the 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, pushing the Fold button to incorporate. Finally, with the stand mixer running on speed 2, add the zests. Mix on speed 3 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 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.