Christmas baking feels extra special when fresh winter citrus fills the kitchen, especially when it comes from Weaver’s Orchard. Our farmers market overflows with fragrant grapefruit, sweet oranges, and bright lemons this season. These fruits bring color, aroma, and balance to rich holiday treats, and these grapefruit shortbread cookies celebrate that contrast beautifully. Buttery cookies meet vibrant citrus for a flavor that feels both cozy and refreshing and highlights everything we love about Christmas flavors.
The tender cookies pair beautifully with bold citrus zest for a dessert that feels cozy yet refreshing. Grapefruit brings a subtle bitterness that keeps each bite from tasting too sweet, and a simple citrus icing adds shine and a festive finish worthy of any holiday table. These cookies work beautifully for Christmas gatherings, cookie exchanges, or edible gifts. They also pair perfectly with coffee, tea, or a quiet winter afternoon. If you don’t already own a shortbread mold, I would definitely recommend you put one on your christmas list—a beautifully patterned mold elevates the shortbread while actually making the baking process easier.
Visit the Weaver’s Orchard farmers market to find grapefruit and other fresh citrus at their peak. Seasonal fruit brings energy and flavor to holiday recipes. Let winter citrus inspire your Christmas baking traditions this year!
See our current Farmer’s Market offerings here.
Grapefruit Shortbread Cookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 Shortbread Triangles 1x
Ingredients
Shortbread:
- 1/2 cup butter at room temperature
- 1/3 cup powdered sugar
- 1/4 tsp vanilla
- 1 cup flower
- 2 tsp grapefruit zest
Icing:
- 2 1/2 cup powdered sugar
- 2 tbsp grapefruit juice
Instructions
- Preheat the oven to 325°F.
- Using a hand mixer, cream the butter until light and fluffy. Add the powdered sugar and vanilla, and continue mixing until smooth and free of lumps. Mix in the grapefruit zest and flour, combining gently—either by hand or with the mixer on low speed—until a smooth, packable dough forms.
- Lightly spray a shortbread mold with vegetable oil spray and firmly press the dough into the mold. Prick the surface with a fork. Bake for 30–35 minutes, or until lightly golden brown.
- While the shortbread bakes, prepare the icing by whisking together the powdered sugar and grapefruit juice. Adjust the consistency by adding more powdered sugar or grapefruit juice as needed.
- Allow the shortbread to cool in the pan for 10 minutes before removing. Loosen the edges with a knife, then invert the pan onto a wooden cutting board. Cut the shortbread while it is still warm.
- Once completely cooled, top the cookies with the icing. Drizzle or dip as desired, using plenty of icing for best results.