Vanilla Citrus Sugar Cookies

I inherited the best sugar cookie recipe from my Grandma a while back.  Or at least in my opinion...they are buttery, melt in your mouth and flavorful with vanilla.  I started making them back in highschool after finding the recipe in my Mom's recipe box.  Although hers were unadorned, I added a frosting to mine that was also her recipe and it just put them over the top.  I know there is a cake out there called boybait, but I think these cookies should have that nickname, as if you give a guy a plate of them he will be unable to eat just one.  I have given them to quite a few people who ate the whole plateful in one day.  They are pretty addictive, and whenever I have an event where I need a crowd pleasing cookie, these are my go to.  They are not a diet cookie, and I do not claim that they are health food, but indulgence in small amounts is needed at times of course! 

I have since revemped Grandma's recipe a bit, replacing her corn oil with coconut, and adding real vanilla instead of flavor, as well as whole wheat pastry flour because you will not find white flour in my house. 

The frosting has changed just slightly with coconut milk instead of regular.  I think she would approve however were she alive to try them today, as they taste the same level of delicious if not more so! 

This weekend I had an overabundance of citrus, and so I decided to add a bit of citrus to the recipe in both the frosting and cookie itself.  My kitchen smelled of lime, orange and lemon, a bit of sunshine and warmth to a snowy day. 

The cookies were even delicious unfrosted, buttery and lightly scented with citrus.  But once topped off with the silky buttercream even more decadent!  I decided to top them off with little pearl nonpareils in place of the usual colored ones because I knew they would be lovely on top of the pastel orange and yellow frosting. 

They were a delicious twist on the classic, the citrus giving them a bright flavor and balancing out the sweetness of the cookie.  They were a little touch of sunshine in the midst of the start of winter.  I enjoyed a few with a glass of pinot grigio (which they pair beautifully with by the way) after finishing frosting them last night. And as I stared out at the snow slowly falling and looking like little sparkly confetti, and thought to myself, what a great way to welcome Holiday baking season! 

If you would like to make them, I have included the recipe!  I hope you are all enjoying December!

Vanilla Citrus Sugar Cookies

makes about 4 dozen+

Cookies:

2 sticks organic butter

1 cup coconut oil

1 cup granulated vanilla sugar (or granulated sugar if unavailable)

1 cup powdered sugar

1 Tbsp pure vanilla extract

2 large organic eggs

1/4 tsp sea salt

1 tsp baking soda

1 tsp cream of tartar

seeds of one vanilla bean

1 Tbsp lime zest

1 Tbsp orange zest

1 Tbsp lemon zest

seeds of one vanilla bean

4 1/4 cups whole wheat pastry flour

1/4 cup granulated sugar

Frosting:
1 stick of organic butter
4 Tbsp coconut milk
1 Tbsp lemon zest
2 tsp orange zest
1 tsp lime zest
2 tsp pure vanilla extract
1/2 tsp lemon extract
3-4 cups powdered sugar

natural plant based red and yellow food coloring

nonpareils or sprinkles for decorating

In a large bowl, beat together butter, coconut oil, vanilla sugar, and powdered sugar until fluffy, creamy, and well blended.  Add vanilla, zests, and eggs, and beat until incorporated.  Add sea salt, soda, cream of tartar, and beat until blended.  Beat in flour until well blended, and cover dough.  Chill until very cold, a few hours, or even over night in the fridge.  When ready to bake, line baking sheets with parchment, and preheat oven to 350 degrees with the rack set on the middle position.  In a small bowl, place 1/4 cup granulated sugar.  Roll dough into 1 1/2 inch balls, and roll in sugar.  Place on baking sheet at least 2 inched apart, and flatten slightly with the bottom of a glass (but not too much).  Bake for 6-8 minutes, until set and just barely starting to brown at the edges.  Let cool on the pan a few minutes, then remove to a parchment lined wire rack and let cool completely. 
To make frosting, whip butter and coconut milk with vanilla, zest, and lemon extract until fluffy.  Slowly beat in powdered sugar until well combined, and spreadable consistency, adding more if needed.  Divide frosting into 2 bowls, and beat in food coloring (to make orange and yellow), then spread frosting on cooled cookies and top with nonpareils!