Citrus Doodles

5 Apr

I have been wanting the Joy the Baker cookbook since before it even came out. So I last week I ordered it. The only problem is that it’s a gift. I had to look through it though. Ya know incase there was a page missing or aliens has changed the writing. So I was looking flipping through it and these beautiful Vanilla Bean Snickerdoodles jumped off the page.

Well I couldn’t just let this sign from the universe go unnoticed. So…. I made them. I was planning on making something with citrus so I figured I would combined the two.

These did not dissappoint. Everything comes together perfectly. The sweet soft cookie, the citrus zest and the vanilla bean.

I will be happy to see Joy the Baker go to it’s new owner and sad that I only had such a short time with her. It was a fabulous one night stand.


The cookies and soft and chewy with slightly crunchy edges. They puff up nicely and then fall a bit while cooling. They are really attractive and very flavorful. I rolled 1/2 with cinnamon and 1/2 just in plain vanilla sugar. Each were great so if you make these do whatever you like.


Citrusdoodles – makes about 2 dozen cookies

2 3/4 c all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 c butter – room temp
1 1/2 c granulated sugar
1/2 vanilla bean pod
1 tsp vanilla
2 tbs citrus zest – I used orange and grapefruit
2 eggs – room temp


1/3 c vanilla sugar (regular will work as well)
1 tsp cinnamon (optional) – they were good with and without

In the bowl of a standing mixer add your butter, sugar, seeds from your vanilla bean pod (remember keep your pod and make vanilla sugar) and citrus zest.  Mix on medium for 5 minutes.

In a large bowl whisk together flour, cream of tartar, baking soda and salt.  Set aside.

Once your butter is fluffy scrape down the bowl and on low speed, add one egg at a time beating for one minute in between each.  Scrape down your bowl again and add your vanilla.

Add in your flour mixture while the mixer is on low.  Beat until just incorporated.

Put in the fridge for 30 minutes.

Move your oven rack to the top third of your oven.  Line a baking sheet with parchment paper.


Put sugar in a small bowl and stir in cinnamon (if using).

Take a rounded tablespoon of dough and roll into a ball.  Roll ball in sugar and place on baking sheet.

Bake for 12-14 minutes.

If you want fluffier Citrusdoodles put your dough in the fridge in between batches.

Keep in an airtight container.

Slightly adapted from



4 Responses to “Citrus Doodles”

  1. Dorothy @ Crazy for Crust April 6, 2012 at 7:09 am #

    Gorgeous! I want that cookbook. :)

  2. Valerie April 7, 2012 at 6:44 am #

    I’m kind of obsessed with all things citrus, these cookies look amazing!!

  3. sweetphilosopher April 18, 2012 at 4:04 am #

    These look great and i am with you on the love of joy the baker! her book is fantastic – i have been sharing a copy with a friend! i love the idea of rolling them in cinnamon YUM!

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