Pink Grapefruit Sandwich Cookies



  • 2 1/4 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup sugar
  • zest of 1 pink grapefruit
  • 1/2 cup butter (softened)
  • 2 egg yolks
  • 1/4 cup pink grapefruit juice


  • 1/2 cup butter (softened)
  • 2 3/4 cup icing sugar
  • 2 tsp. pink grapefruit finely chopped zest
  • 3 tbsp. pink grapefruit juice
  • 1 small drop of red food gel or food colouring




Whisk together flour, baking powder and salt in a bowl and set aside

In the bowl of your mixer, rub together the sugar and grapefruit zest with your fingertips until the zest is evenly distributed and all the sugar has been moistened.  Add butter and beat on medium speed until light and fluffy, about 3 minutes.  Add egg yolks.

Reduce the speed to low and add the flour in three batches, alternating with the grapefruit juice, beginning and ending with the flour, mix just until the dough comes together. Transfer the dough to a piece of plastic wrap, pat into a 1 inch disk, wrap in the plastic wrap and refrigerate for at least 30 minutes, or until firm.

Preheat oven to 350°F and line two baking sheets with parchment paper.

Roll out the dough on a lightly floured surface to about 1/8 inch thick. Use a 1 3/8″ round cutter (bite size) to cut out as many cookies as possible and transfer them to the prepared baking sheets, spacing them about 1 inch apart. Gather together the dough scraps and repeat. Refrigerate the baking sheets (with the cookies on them) for about 10 minutes or so.

Bake the cookies until just barely golden brown around the edges, and still very light in colour in the middle (about 8 minutes – but keep an eye on it to gauge your oven standard). Immediately remove the cookies to a wire rack and cool completely before assembling.


Beat together the butter, icing sugar and grapefruit zest on medium speed until light and fluffy, about 5 minutes. Add grapefruit juice and food colouring (if using), increase the speed to medium-high and beat until creamy and fluffy, about 2 minutes.


Match up cookies in rows (top & bottoms), then pipe about 1 tbsp of filling onto the flat side of half the cookies. Top with the matching cookie and press down slightly so the filling is pushed to the edges.

Makes about 90 bite size sandwiches.

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