These are inspired by the sensational Citrus Glitters recipe in Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero, although I tweaked the recipe to make the dough more similar to a snickerdoodle.
I had made these a few times using a combination of citrus fruits, but decided on a whim one day to try them with all grapefruit, and that was it: true love. If you have a grapefruit fanatic in your life—maybe you are the grapefruit fanatic—they will be head-over-heels for this twist on the sugar cookie.
makes 20-30 cookies
3 tablespoons turbinado or decorating sugar or combination
1/2 cup shortening
3/4 cup sugar
2 tablespoons soymilk or almond milk
1 tablespoon grapefruit zest (approximately one large grapefruit)
1 teaspoon vanilla
1 1/2 cups unbleached all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350 and line two baking sheets with parchment paper. Measure the turbinado and decorating sugar onto a plate and set aside. Cream the shortening and sugar until fluffy. Mix in the soymilk, grapefruit zest, and vanilla. Add all remaining ingredients and mix on medium speed until a soft dough forms. Roll dough into balls the size of large walnuts. Press each ball into the decorating sugar, flattening a little as you do so, so that you’re coating one side only. Place the cookies sugar side up onto baking sheets lined with parchment paper. Use a glass to press gently on the top of the cookies to uniformly spread them a bit. Bake 10-12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Store in a tightly sealed container with a slice of bread to keep them soft.