Ruby Red Grapefruit Sandwich Cookies Recipe

Name: Ruby Red Grapefruit Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DOUGH:; 2-1/4 cups All-purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1 cup Sugar; 1 whole Ruby Red Grapefruit, Zested; 1/2 cups Butter, Softened; 2 whole Egg Yolks; 1/4 cups Freshly-squeezed Ruby Red Grapefruit Juice; FOR THE FILLING:; 1/2 cups Butter, Softened; 2-3/4 cups Powdered Sugar; 3 Tablespoons Ruby Red Grapefruit Juice; 1 Ruby Red Grapefruit, Zested; 2 drops Pink Food Coloring Gel (I Used Wilton Pink)

Servings: persons

FOR THE DOUGH:
2-1/4 cups All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoons Salt
1 cup Sugar
1 whole Ruby Red Grapefruit, Zested
1/2 cups Butter, Softened
2 whole Egg Yolks
1/4 cups Freshly-squeezed Ruby Red Grapefruit Juice
FOR THE FILLING:
1/2 cups Butter, Softened
2-3/4 cups Powdered Sugar
3 Tablespoons Ruby Red Grapefruit Juice
1 Ruby Red Grapefruit, Zested
2 drops Pink Food Coloring Gel (I Used Wilton Pink)

1
For the dough:
2
In a bowl, mix together the flour, baking powder, and salt. Set aside.
3
In the bowl of a stand mixer, add the sugar and the zest. Rub the zest into the sugar with your fingers until well combined (this prevents the zest from clumping up in one spot and infuses the sugar with the grapefruit flavor). Fit the mixer with paddle attachment and add the butter. Cream together the butter and grapefruit sugar on medium-high speed until light and fluffy, 2-3 minutes. Incorporate the egg yolks.
4
Reduce the speed to low and add the flour mixture into the creamed mixture. Do this in three batches, alternating with the grapefruit juice (so flour, juice, flour, juice, flour) until the dough just comes together. My dough was slightly crumbly, but held together when squeezed.
5
Pat the dough into a disc and wrap in plastic wrap. Refrigerate 30 minutes.
6
Preheat oven to 350 F. Prepare two baking sheets by covering them with parchment paper. Set aside.
7
On a lightly floured work surface, roll out the dough to 1/8 inch thickness. Using a small cookie cutter (I used a 2-inch heart cutter), cut as many cookies as you can and place them on the prepared baking sheets. Bake the cookies 9-11 minutes, or until golden on the edges and set. Allow cookies to cool on the pan for 2 minutes, then transfer to a cooling rack to cool completely before assembling.
8
For the filling:
9
In the clean bowl of the stand-mixer fitted with the whisk attachment, beat together the butter, powdered sugar and zest until fluffy, 3-5 minutes. Add the grapefruit juice and the food coloring and continue beating at medium-high speed until creamy and fluffy, another 1-2 minutes.
10
Transfer the filling to a piping bag and pipe some frosting onto the underside of half of the cookies. Press an un-frosted cookie firmly on top of each frosted cookie to form a sandwich.
11
Store cookies in an airtight container.
12
Adapted from Brown Eyed Baker, originally adapted from Martha Stewart.

1096

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE DOUGH:, 2-1/4 cups All-purpose Flour, 1 teaspoon Baking Powder, 1/2 teaspoons Salt, and more.

Yes, Ruby Red Grapefruit Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ruby Red Grapefruit Sandwich Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions