Orange, Lemon and Lime Citrus Cookies– Sweet cookies with citrus zest are rolled in sugar for a crackly exterior that yields to an incredibly chewy center. Change up your dessert routine with this fruity twist on a classic sugar cookie!
If you love tangy citrus flavor, have you tried our delicious Starbuck’s copycat Lemon Loaf? It’s a thick pound cake with sweet icing. Our orange bread recipe is also a reader favorite!
Why this Recipe Works
What makes these simple citrus cookies so dang delicious? It’s a combination of the citrus flavor from the zest of real lemons, oranges and limes plus the extra sugar on top!
- Instead of using extracts or artificial flavor additives, these cookies have freshly grated zest.
- By rolling the cookies in sugar then sprinkling even MORE sugar on top, you give them a crunch that contrasts with the soft and chewy center of the cookie.
- And like most drop cookies, these couldn’t be any easier to make!
- Just mix, roll, bake and eat!
If you love citrus desserts, be sure to our our melt in your mouth lemon shortbread cookies to your dessert list.
Ingredient Notes
- Lemon, Lime and Orange Zest – Use a zester to remove the outermost waxy layer of the skin, being careful to avoid the bitter white peel. Substitute all oranges for an orange cookie, all lemons for lemon cookies, etc. Or you can mix and match according to your preferences. Use our tutorial on how to zest lemons for best tips and tricks.
- Unsalted Butter – Reduce the amount of added kosher salt in the recipe if using salted butter. Forget to soften your butter? Use our guide on how to soften butter quickly!
- Granulated sugar- Divide the sugar. You’ll use some in the cookie dough and more for rolling the cookies prior to baking.
Easy Instructions
For the dough:
Zest the citrus and combine two teaspoons of zest with two tablespoons of granulated sugar. Set the remaining zest aside.
In a separate bowl, beat the butter with the remaining cup of sugar. Beat in one egg, followed by the dry ingredients.
Slowly add in the reserved zest.
To bake:
Form the dough into balls using your hands. Roll each ball in the sugar/zest mix and place on a baking sheet. Use the bottom of a cup to lightly press each cookie dough ball into a disk.
Bake for 10 -12 minutes, then transfer the cookies to a wire rack to cool.
Tips & Tricks
- Add more sugar just before baking. After flattening the cookies into disks, I like to sprinkle a bit more sugar on top. This is totally optional but helps compensate for any sugar that sticks to the bottom of the glass you used to press the cookies.
- No grater? No problem. Use a sharp knife to cut the zest off of the fruit, then finely mince before using in the recipe.
- Mix up the citrus. I love the flavor the citrus cookies have when I use an equal amount of orange, lemon and lime. Feel free to mix it up with different varieties of orange, meyer lemons or tangerines.
- Storing. Keep the cooled cookies in an airtight container at room temperature. They’ll stay good for up to one week.
- Love these cookies? Try adding citrus to our favorite chewy sugar cookies!
Recipe FAQs
The easiest way to zest an orange, lemon or lime is with a microplane zester. Hold the fruit in place over a bowl and drag the fruit down the grates. You’ll see tiny flecks of the peel fall into your bowl! Consistent and perfect results every time.
Yes, these cookies will freeze well! Store in freezer bags and thaw overnight in the fridge before enjoying. The sugar will lose some of its crackle but they still taste delicious.
Any juicy flavorful citrus fruit tastes great. I love using regular limes and lemons and navel oranges. The zest of cara cara oranges, tangelos and tangerines would also taste great in this citrus cookie recipe.
More Citrus Desserts
- Cherry Margarita Pound Cake: made with limes, tequila and a cherry glaze. DELISH!
- Lemon Cupcakes with Lemon Buttercream: from scratch lemon cake and frosting!
- Orange Peel Candy: candied citrus is so delicious to eat plain, or chop it up and put it in your desserts!
- Lemon Cheesecake Cake: sweet lemon cake from scratch with a cheesecake center and topped with tangy citrus frosting.
- Lemon Cheesecake Bars
Easy Cookie Recipes
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Orange, Lemon, and Lime Citrus Cookies
Ingredients
- ¾ cup unsalted butter softened
- 1 ½ cups granulated sugar divided
- 1 large egg
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 orange zested
- 1 lemon zested
- 1 lime zested
Instructions
- In a small bowl, zest all the citrus. Remove about 2 teaspoons of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 teaspoons of zest. Combine with a fork and set aside.
- In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Slowly add in zest.
- Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously.
- Place ball on cookie sheet and repeat. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional).
- Bake in a 350 degree oven for 10-12 minutes. Remove and cool on wire rack.
- Store in a covered container for up to a week. ENJOY.
Notes
- Zest. Each fruit will yield roughly 1 Tablespoon of loose zest. The orange may yield 2 Tablespoons.
- Add more sugar just before baking. After flattening the cookies into disks, I like to sprinkle a bit more sugar on top. This is totally optional but helps compensate for any sugar that sticks to the bottom of the glass you used to press the cookies.
- No grater? No problem. Use a sharp knife to cut the zest off of the fruit, then finely mince before using in the recipe. Use our tips and trick on how to zest a lemon.
- Mix up the citrus. I love the flavor the citrus cookies have when I use an equal amount of orange, lemon and lime. Feel free to mix it up with different varieties of orange, meyer lemons or tangerines.
- Storing. Keep the cooled cookies in an airtight container at room temperature. They'll stay good for up to one week.
Nutrition
The bright citrus flavor in these cookies is downright irresistible! With lemon, lime and orange zest, Citrus Cookies make the perfect addition to your party platters, pot lucks or holiday cookie trays.
Cann they be frozen as batter or baked? Which is better?
Either!
Did you have to add any extra dry ingredients to make up for the juice, or did it not really matter. I only ask because that sounds fantastic!
Can I freeze at the rolled into a ball stage, and then when ready take them out of the freezer, thaw and cook? Also, I was hoping to add to Christmas cookie boxes…can they last 1 week?
Thank you!
Tanya
How much zest do you end up with altogether? If I switch up the citrus fruits, I want to be sure to end up with the correct amount of zest.
About 3-4 Tablespoons of LOOSELY measured zest 🙂
these were quick to make, had amazing texture and a very nice flavor! the sugar topping was the perfect final sweet touch on top!
These are by far one of our favorite cookies! We absolutely loved how delicious and yummy these were. Such an easy and great flavor too! Can’t wait to make these again!
These are definitely the most refreshing cookies. The zest makes them burst with flavor! A delicious summer cookie!
Made this recipe with a few tweaks……monk fruit for sugar and a portion of almond flour in place of white flour. And I put in a little fresh orange juice and also squeezed a fresh blood orange in as well. Love the refreshing citrus flavor! Will definitely make these again.
Made this recipe with a few tweaks……monk fruit for sugar and a portion of almond flour in place of white flour. And I put in a little fresh orange juice and also squeezed a fresh blood orange in as well. Love the refreshing citrus flavor! Will definitely make these again.
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