Our dad is a farmer and has the hookup for some amazing fresh fruit.

While the cookies are still hot, scoot them with a cookie cutter to get round cookies.Are you ready for the most flavorful sugar cookie you’ve ever had? These pink grapefruit sandwich cookies are seriously amazing! They have so much natural flavor that you can almost taste the fresh juice. It’s okay if they look slightly under baked in the center, they will firm up as they cool. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. Roll each cookie dough ball into the granulated white sugar until fully coated. Note: Roll more if you’d like a more marbled look or roll less if you want more defined colors. Scoop out 1 tablespoon of each four of the cookie doughs and press them gently with your hands until they all turn into one cookie dough ball. If using the raspberry feves, chop them up finely and fold into the raspberry cookie dough. Add the sieved raspberry powder and pink food coloring, if using, to the third bowl of cookie dough. Run the powder through a sieve to remove any seeds. Pulse the freeze dried raspberries in a spice grinder or in a mortar pestle until fine like powder.

In another bowl of plain cookie dough, add the grapefruit zest and yellow food coloring, if using, and incorporate it with your hands or a spoon. If using the passionfruit feves, chop them up finely and fold into the passionfruit cookie dough. Incorporate the passionfruit powder and food coloring with your hands or a spoon.

Add the passionfruit flakes along with orange food coloring, if using, to one bowl of cookie dough. Grind the passionfruit flakes in a spice grinder or in a mortar pestle until they are fine like powder. One bowl will be for plain vanilla cookie dough and the other three will be for the raspberry, grapefruit and passionfruit dough. Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.ĭivide the dough equally into 4 portions into 4 separate medium sized bowls. In batches, add the flour mixture to the wet mixture and blend on low speed until just combined. Note: Scrape the sides of your bowl in between to ensure that everything is combined.Īdd vanilla bean paste, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.Īdd the sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy. Raspberry + Grapefruit + Passionfruit Sugar CookiesĢ 3/4 cups + 2 tablespoons of all purpose flour (345 grams)Ģ sticks of butter, at room temperature (226 grams)Ģ tablespoons of passion fruit flakes, (20 grams)ġ/2 cup freeze dried raspberries (12 grams)Ī few drops of pink, orange and yellow gel food coloring, optionalġ/8 cup of Valrhona Passionfruit feves, optionalġ/8 cup of Valrhona Raspberry feves, optionalġ/4 cup of white sugar (50 grams), for rollingĬombine all purpose flour, baking soda, salt and whisk until incorporated.

Pink grapefruit sugar cookies