• Bruni

Grapefruit Cookies

Updated: Jan 31, 2019

Every so often I have this massive craving for zesty flavours. I love orange and lemon flavour in cakes and tarts. This time though I wanted something different. Pink Grapefruit is like a forgotten sister of citrus when it comes to baking. It’s a pity as grapefruit gives vibrant, zesty, sweet and bitter in the same time, flavour. It brings a different taste dimension to citrusy bakes. We have already shared with you recipe for our Grapefruit Ricotta and Yogurt Cake. Now it's time to infuse that vibrant grapefruit flavour into cookies.

The recipe below gives you zesty cookie which is soft and cakey inside with a crisp cinnamon skin on the outside. Grapefruit brings an added twist which hits you after sugar melts in your mouth - sweet and slightly bitter in the same time. You can apply grapefruit glaze (spiced or not) or sprinkle with confectioners’ sugar.

This soft and light grapefruit cookie pairs up well with tea, white wine or a glass of bubbly.

These cookies are simple, easy and not really demanding. For a good bake here just make sure you cream butter with sugar thoroughly and refrigerate the dough for minimum 1 hour before baking. This will allow the grapefruit flavour to fully infuse the dough. You can use handheld mixer or stand mixer with paddle attachment.

Once the dough is ready form little cookie balls, roll in cinnamon topping and bake.

Grapefruit Cookies

Yield: 35 cookies

Time: 15 minutes prep + 1 hour cooling + 10 minutes prep + 15 minutes baking

Tin: large baking tray


- 2 and 1/3 cups* (350g) all-purpose flour

- 1 and 1/2 teaspoons baking powder

- 1/2 teaspoon salt

- 1/2 teaspoon nutmeg

- zest from 1 pink or red grapefruit (approx. 1 and 1/2 Tablespoons)

- 1/4 cup (c 62 ml) freshly squeezed grapefruit juice

- 1/4 cup (60g) sour cream

- 120g unsalted butter, room temperature and softened

- 2/3 cup (140g) granulated white sugar

- 1/2 teaspoon vanilla extract

- 2 egg yolks

*cup = 250ml cup

Cinnamon Topping:

- 1/3 cup (70g) granulated white sugar mixed with 1 teaspoon cinnamon

Grapefruit glaze (optional):

- 1 cup (120g) confectioners’ sugar, sifted and mixed with 2 Tablespoons clear grapefruit juice


1. Prepare dry ingredients: Sift flour with baking powder, salt and nutmeg. Set aside.

2. Prepare grapefruit flavour: Prepare grapefruit zest. Mix grapefruit juice with sour cream. Set aside.

3. Prepare cookie dough: Beat butter on high speed for 1 minute until creamy. Slowly add sugar and mix on medium to high speed for 5 minutes until pale and creamy. Add grapefruit zest, vanilla extract and mix on medium speed for another 2 minutes. Add egg yolk - one at a time and mix only until incorporated. Add half of dry ingredients (from Step 1), mix for 30 seconds on low-medium speed, add all quantity of grapefruit juice mixed with sour cream (from Step 2) and mix for 30 seconds on low-medium speed. Add the rest of dry ingredients, mix on low speed for 30 seconds until crumbly texture is achieved. Then form the dough by hand, cover with cling film and refrigerate for at least 1 hour (and up to 1 day).

4. Preheat oven to 175C. Line baking tray with parchment paper or silicon baking mat.

5. Shape cookies: Form little cookie balls (1 teaspoon of cookie dough each) and roll in cinnamon topping.

6. Bake at 175C for 14-15 minutes. Once baked leave on the tray for 5 minutes then transfer to the cooling rack.


1. Butter - Make sure you use softened butter (rule of thumb is 30 minutes at room temperature of 21C). When you press fingers against butter you will leave mark. If the butter is cold it will go crumbly and hard - it will be difficult to achieve creamy texture once mixed with sugar. Mix butter with sugar for full 5 minutes - it gives airy and creamy base for cookie dough.

2. Grapefruit - if you can - buy organic. If you don’t have access to organic - place grapefruit in the pot and pour boiling water to cover the whole fruit. Let it sit for 5 minutes. You can use brush to clean (I always do that if I am unsure of origins - just in case the fruit is waxed. I do the same with oranges and lemons.) Set aside to dry before preparing grapefruit zest.

3. Refrigerating cookie dough for minimum 1 hour and up to 1 day will allow the grapefruit flavour to fully infuse the dough.

4. Spices - you can add cardamom to the cookie dough (1/2 teaspoon, together with nutmeg). Alternatively you can also add spices to the glaze (cardamom, nutmeg or cinnamon - 1/2 teaspoon, sift together with confectioners' sugar).

5. Texture - these cookies are soft and airy. If you want to go for more dense texture, instead of adding yolks add 2 full eggs and decrease sour cream to 30g.

6. Storage - store in airtight container. Cookies keep fresh for up to 4 days.

7. Cookie baking - you may find this post useful. You will find here few general hints on how to bake great cookies.


©2020 Bruni Bakery. All Rights Reserved.