Grapefruit Cut-Out Sugar Cookies

From Kitchn


  • 2 sticks (8 ounces) unsalted butter, at room temperature for 1 hour
  • 2 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • freshly grated zest of one grapefruit
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt


  1. Beat butter, cream cheese and sugar together in a large bowl (Bowl 1) until light and fluffy. I used a hand mixer for this.
  2. Add egg, vanilla extract and grapefruit zest.
  3. In a separate bowl (Bowl 2) mix together flour, baking powder and salt. Gradually add to Bowl 1.
  4. Divide dough into 2 balls and roll each ball until between 1/8 and 1/4 inch thick on a sheet of parchment paper. Refrigerate the rolled out dough for at least an hour.
  5. Preheat oven to 350°F.
  6. Cut out cookies to desired shapes and bake for 8-12 minutes.
  7. Let cookies cool before decorating or enjoy as-is.

This is a slight adaptation of the recipe on Kitchn. I didn’t have any almond extract and used grapefruit zest instead of lemon because I was trying to get some use out of all the grapefruit peels we have. Tomoko says they’re the best cookies she’s ever had.


Oatmeal Cookies

Makes about 30 cookies.

  • 3/4 cup butter, soft
  • 1 1/4 cup brown sugar, packed
  • 3 tbsp water
  • 1 egg
  • 2 tsp vanilla extract
  • 3/4 cup flour
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 3 cups oats
  1. In a large bowl cream butter and sugar.
  2. In small bowl beat egg, water and vanila.
  3. Add egg mixture to sugar mixture.
  4. In other bowl combine flour, baking soda and cinnamon.
  5. Add into sugar mixture.
  6. Mix in oats.
  7. Place on greased cookie sheet and bake at 350F for 12-15 minutes.


  • You can add 1 cup chocolate chips or raisins to add a little extra to the cookies. Add them before adding the flour mixture.
  • If you make the cookies flat they will be crispy, if you leave them thick they will be chewy.