Grapefruit Crinkle Cookies with Campari Icing
These Grapefruit Crinkle Cookies are a delicious combination of sweet and tart. Top them with a Campari icing drizzle and your favorite cocktail has just been turned into the best cookie ever.
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Makes: 2 dozen cookies
Ingredients
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup + 3 Tbsp granulated sugar, divided
- 1 large egg
- 1 large egg yolk
- 3 Tbsp freshly squeezed grapefruit juice
- 2 tsp grapefruit zest
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2-3 drops food coloring (optional)
- ⅓ cup confectioners' sugar
Campari Icing
- 2 cups confectioners' sugar
- ¼ cup Campari
Instructions
- Pre-heat oven to 325 degrees and line two baking sheets with parchment paper or Silpats.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and 1 cup sugar until light and fluffy, 2-3 minutes.
- Add egg, egg yolk, grapefruit juice, and grapefruit zest and mix until just combined.
- In a separate large bowl, whisk together flour, baking powder, baking soda, and salt.
- Pour dry ingredients into wet mixture and mix until just combined, taking care not to over-mix. Fold in pink food coloring until well combined, if desired.
- Place remaining 3 Tbsp sugar in a small bowl and place confectioners’ sugar in a separate small bowl. Using about 2 tablespoons of dough at a time, roll dough into balls. Roll each ball into granulated sugar, followed by confectioners’ sugar. Place on prepared baking sheets about 2 inches apart.
- Bake cookies for 15-17 minutes, until set. They should still be a little soft. Let cookies cool in pan for a couple minutes before moving to rack to cool completely.
- Once cookies are completely cooled, drizzle with Campari icing.
Campari Icing
- In a medium bowl, whisk together confectioners' sugar and Campari until smooth.
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