Recipe by Samantha Scott
A Bright, Citrusy Shortbread Cookie With Sweet Pink Grapefruit Glaze and Tender Crumb
These pink grapefruit shortbread cookies are buttery, delicate, and lightly scented with fresh citrus zest. The dough comes together easily with just a handful of pantry staples, making it a great baking project for kids, gifting, or a cozy afternoon treat. The grapefruit zest infuses the cookies with a subtle tang that keeps the sweetness balanced and fresh.
Finished with a smooth grapefruit icing glaze, each cookie melts in your mouth with a soft snap and bright citrus finish. They are festive enough for Valentine’s Day, showers, or holidays, but simple enough to bake just because you are craving something sweet and citrusy.
Why You’ll Love This Recipe
- Buttery shortbread texture that melts in your mouth
- Bright grapefruit flavor without being overpowering
- Simple ingredients and easy prep steps
- Perfect for gifting, holidays, or baking with kids
Pink Grapefruit Shortbread Cookies
- Total Time: 1 hour 30 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
Description
A Citrus Kissed Shortbread With Sweet Pink Grapefruit Glaze
These vegan pink grapefruit shortbread cookies are tender, buttery, and topped with a glossy citrus glaze. They strike the perfect balance of sweet and tangy, making them a beautiful treat for celebrations or everyday baking.
Ingredients
Cookies
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1/2 cup vegan butter, room temperature
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1/4 cup vegan granulated sugar
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2 cups unbleached all purpose flour
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1 teaspoon organic vanilla extract
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3 tablespoons grapefruit zest
Icing Glaze
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2 1/2 cups organic vegan powdered sugar
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1 tablespoon grapefruit zest
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3 tablespoons grapefruit juice
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2 tablespoons plant based milk
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1/4 teaspoon fine sea salt
Instructions
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Zest one whole grapefruit using a hand grater. Juice the grapefruit and discard seeds. Set aside.
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In a mixing bowl, add vegan butter, granulated sugar, and 3 tablespoons grapefruit zest. Beat with a hand or stand mixer for about 6 minutes until pale and fluffy.
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Add vanilla extract and beat until just combined.
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Add half of the flour and mix until combined. Add remaining flour and mix again. Scrape down sides and mix once more.
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Form dough into a ball. Wrap or place in an airtight container and refrigerate for at least 1 hour.
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Preheat oven to 350°F. Line a baking sheet with parchment paper.
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Roll dough on a lightly floured surface to about 1/2 inch thick. Cut into 2 inch cookies.
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Place cookies on baking sheet and bake for 8 to 10 minutes. Do not brown.
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Cool cookies completely before icing.
Icing
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In a bowl, beat grapefruit juice, plant based milk, and 1 cup powdered sugar until smooth.
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Add grapefruit zest and remaining powdered sugar. Beat until desired consistency is reached.
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Dip cooled cookies into icing. Place on parchment to set for about 15 minutes.
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Allow icing to fully set for several hours before stacking.
Notes
For a stronger grapefruit flavor, replace the plant based milk in the icing with additional grapefruit juice and adjust thickness as needed.
Chill the dough fully before rolling to prevent spreading and to keep the shortbread texture tender and clean.
These cookies store best in a single layer or lightly stacked once the icing has fully set to avoid smudging.
Shortbread dough can be made a day ahead and kept refrigerated until ready to roll and bake.
Nutrition info is approximate
- Prep Time: 20 minutes
- Chill Time: 60 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Vegan Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 235kcal
- Sugar: 20g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
