Melissa is and excellent social blogger. She knows when every book signing, blogger brunch, and the list goes on. At the end of March she came across a little event being hosted by Butter Me Up Brooklyn called Baking Makes Friends. The idea is that everyone bakes something and brings it to the bar, Daddy’s, to share with everyone else. We met several other blogers who all made some pretty taste stuff like cake pops, olive oil cupcakes, and oreo stuffed chocolate chip cookies. We all ended up with boxes of tasty treat to take home and new blogs to check out.
I made grapefruit cookies that I found on the Homesick Texan. I had been craving something grapefruit for awhile and these were the perfect solution. I doubled the recipe so there would be some for work and FEASTER! the following weekend. The only thing that I need to figure out how to fix, is how to keep the centers soft. They were great the first day, but after that, they were just really chewy and I am pretty sure that I didn’t over bake them at all. I did over bake one batch so they were entirely brown, not burnt, but completely hard as rocks. Anyone have any tips?
Makes 48 cookies
- 3 cups sugar, plus more for dipping
- 1 cup (2 stick) butter, softened
- 2 large egg, beaten
- 2 teaspoon vanilla extract
- 4 tablespoons Ruby Red grapefruit juice
- 2 tablespoon Ruby Red grapefruit zest
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Preheat the oven to 350°F and either lightly grease or line a baking sheet with parchment paper.
- Cream together the sugar and the butter until well combined. Stir in the egg, vanilla extract, grapefruit juice, and grapefruit zest until well combined.
- Whisk together the flour, baking powder, cinnamon, and salt in a separate bowl, and then combine with the liquid ingredients until a soft dough is formed. (A note from the Homesick Texan: This is supposed to be a soft dough, but if you find it’s too soft then chill it for 15 minutes before proceeding.)
- Pour some granulated sugar into a bowl and then form the dough into tablespoon-sized balls. Dip each dough ball into the sugar and then place on the sheet 2-inches apart.
- Bake one sheet at a time for 10-12 minutes, or until the edges are just set. They’ll be puffy when they come out of the oven but as they cool they’ll flatten and crack in the surface.