Gina Chong

Food + Travel

Grapefruit Cookies

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It’s a rainy day here in NorCal so I broke out some herbal tea and these crumbly grapefruit cookies. They made a perfect snack for a cozy day at home.

I used cocktail grapefruits which are a cross between a mandarin and a pummelo, so they are much sweeter than the grapefruits we are used to and so yum. Regular grapefruits are obvi just as delicious for the recipe though. I got them, as well as one of my favorite fruits, pummelos, in my most recent shipment from Melissa’s. I’d been craving pummelos for a while and they so hit the spot! It’s been so nice getting all my hard-to-find produce shipped right to my door after discovering Melissa’s last year. Do you guys ever have cravings you can’t find in your area?

*Note on recipe: you’ll need at least 3 grapefruits altogether.

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Grapefruit Cookies
Makes about 3 dozen cookies

Grapefruit Curd:

  • zest of 2 grapefruits
  • 1-1/2 cups sugar
  • 1 stick (1/2 cup) butter, softened
  • 4 extra-large eggs
  • 1/2 cup grapefruit juice
  • 1/8 tsp kosher salt

Cookies:

  • 2-1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • 2 large egg yolks
  • 1 Tbsp grapefruit zest
  • 1 Tbsp grapefruit juice
  • 1 tsp vanilla extract
Directions:
Use a carrot peeler to zest 2 grapefruits, avoiding the white pith. Place zest and sugar in food processor and process until zest is finely minced.
Beat together the butter and sugar. Add eggs one at a time, then add grapefruit juice and salt until combined. 
Pour into a large saucepan over med-low heat and stir continuously for about 15 minutes or until thickened. Remove from heat and pour into a clean dish. Let cool a bit at room temperature then refrigerate.
For cookies:
Preheat oven to 350F and line a baking sheet with parchment paper.
In a small bowl, combine flour, baking powder and salt.
In another bowl, cream the butter and sugar. Add egg yolks, zest, juice and vanilla and beat to combine. Mix in the dry ingredients in two additions, just until moist.
Form 1-inch balls from the dough and place two inches apart on your baking sheet. Use a half teaspoon measure to make indents in your cookies. Bake for about 14 minutes, then place a small spoonful of curd on top of each cookie. Return to the oven and bake about 3 minutes more until just golden brown around the edges. Let cool completely. 


Grapefruit curd adapted from Ina’s lemon curd recipe. Cookies adapted from here. 

Comments

  17. I don't think my culinary understanding is developed enough to crave foods not in my area haha – though I often crave tasty recipes online, which i'm unlikely to get around to doing myself! This is a great example of that, because these cookies look beyond delicious and ever so sweet in appearance 🙂 Yum!!

    Gabrielle | A Glass Of Ice
    x

    Reply

  21. I saw those on your Instagram:) They look really tasty! I wish I had the time to bake these days, but my parents are visiting so I'm too busy for anything else than looking after them:)

    Reply

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