Glazed Citrus Doodles

15 May

Haha, these cookies are called “doodles”. I had never heard a cookie called that before. They had the most amazing consistency though – they stayed fluffy and fresh-tasting for days and days, unlike most cookies I make. I also went crazy with the juice and zest – I added much more than the recipe called for. Too many times I’ve ended up with cookie icing that was too runny (even when the cookies were totally cooled) so I erred on the side of being too stiff this time, and I wasn’t disappointed with the results, even if they were a bit ugly.

  • 2 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 tablespoons grated orange zest [I used tons more than this]
  • 3 tablespoons orange juice (from 2 oranges)
  • 4 teaspoons lemon zest [I used tons more]
  • 3 tablespoons lemon juice (from 2 Meyer lemons)
  • [x teaspoons lime zest (I didn’t measure)]
  • [x tablespoons lime juice (I didn’t measure)]
  • 2 large eggs, at room temperature
  • 2 1/2 cups confectioner’s sugar

Preheat oven to 350 degrees. In a medium bowl whisk together flour, baking powder and salt. In a large bowl, using an electric mixer, beat butter, sugar, 1 tablespoon of orange zest, and 2 teaspoons of lemon zest [and some lime zest] on medium-high speed until light and fluffy, 3 minutes. Scrape down the bowl and add the eggs one at a time. Add the flour mixture and beat until combined. Do not over mix the dough.

Roll the dough into 1-inch balls. Placed rolled balls of dough onto a parchment-lined baking sheet about 2 inches apart. Bake until the edges are lightly golden, 12-15 minutes. Let cool on sheets on wire rack for 5 minutes, then transfer to cookie racks to cool completely.

For the glaze, whisk together 1 tablespoon orange zest, 2 teaspoons lemon zest, [some lime juice], all citrus juices and confectioner’s sugar until smooth.  Add additional confectioner’s sugar by tablespoon until the glaze is a spreadable consistency. With a small spoon, spread glaze over each cooled cookie. Let set 1 hour.

–Recipe courtesy Martha Stewart’s Everyday Food Magazine, May 2012.

Finished doodles:


Posted by on May 15, 2012 in Uncategorized


2 responses to “Glazed Citrus Doodles

  1. Leslie

    May 16, 2012 at 3:30 pm

    Is it a doodle like a snickerdoodle?

    • Emily

      May 16, 2012 at 9:57 pm

      Yeah, I think that’s it. They had a very similar consistency. I guess just having the word “Doodle” by itself called attention to it!


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