Grapefruit is for more than just breakfast! Its bright, fresh flavor makes really good cookies. These soft, chewy grapefruit cookies are made with brown butter and fresh grapefruit zest. They’re easy to make without a mixer and come together with basic ingredients.
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I first tried baking with grapefruit when I made my olive oil grapefruit cake. Grapefruit is a little less sharp than lemon but still fresh and bright.
The caramel-like flavor of brown butter balances out the grapefruit flavor. It gives these cookies extra depth of flavor.
These cookies are perfect with coffee or tea just like my blood orange cookie recipe. If you’re in the mood for more citrus cookie recipes, try my lemon crinkle cookies and lemon shortbread.
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Why You’ll Love This Recipe
- Brown butter give these cookies a nice depth of flavor.
- Fresh grapefruit zest makes these fresh tasting and a little different like my recipe for key lime cookies and preserved lemon tea cake.
- Their soft centers with crisp edges will keep you coming back for more!
- You can mix them up by hand!
- Flaky sea salt on top balances out the sweetness.
Ingredients
Here are some useful notes on some of the ingredients.
- Use 1 large room temperature egg and 1 egg yolk. The extra egg yolk helps give the cookies their chewy texture.
- Use room temperature unsalted butter for browning. You’ll start with ¾ cup (170 g) and end up with about 150 g after browning. We’re browning it lightly (honey-colored, not dark) so it adds depth without overpowering the citrus.
- Use both dark brown sugar and granulated sugar. Brown sugar adds moisture and chewiness. I use dark brown sugar for the extra rich flavor. You can swap in light brown sugar. Granulated sugar helps with structure and crisp edges.
- You’ll need 2 grapefruits for about 2½ to 3 tbsp zest. It sounds like a lot but grapefruit zest is milder than lemon zest. Ruby Red grapefruit is best for this recipe. It’s sweeter and less bitter than regular grapefruit. If you can’t find Ruby Red, use pink grapefruit.
- A small piece of fresh grated ginger (about ¼ to ⅓ inch) adds a nice warm flavor without overpowering the grapefruit. We’re only using a small amount. You can definitely leave it out, but it does add to the overall flavor of the cookies.
- Yogurt or sour cream is optional but recommended. Just 1 tablespoon helps make the cookies soft and tender.
- Use all purpose flour. Spoon it into your measuring cup or use a scale so you don’t use too much.
- Baking soda helps the cookies spread and rise.
- Cornstarch also helps to make a tender, soft texture.
- Flaky sea salt is optional but recommended! Sprinkle it on top right after baking. It adds crunch and balances the sweetness.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you don’t want to brown the butter, you can use 10 tablespoons (140 g) melted unsalted butter instead.
- Roll cookie dough balls in turbinado sugar just before baking. It adds a little crunch and extra sweetness.
How to Make Grapefruit Cookies
Quick Video Recap
Step by Step Instructions
Step 1: (See photo 1 above). Melt the butter in a saucepan over medium heat. Stir constantly and watch for light golden flecks on the bottom. When it smells nutty and looks honey-colored, pour into a bowl. Let it cool for about 5 to 10 minutes.
Step 2: (See photo 2 above). Add the granulated sugar to a large bowl. Rub the grapefruit zest into the sugar with your fingertips. Next, whisk in the brown sugar til combined.
Step 3: (See photo 3 above). Whisk in the warm brown butter and salt. Mix in the egg, yolk, vanilla, ginger, and yogurt (if using). Sprinkle baking soda and cornstarch over the bowl then stir it in.
Step 4: (See photo 4 above). Stir in the flour til just combined. Scoop about 1½ Tbsp or around 28–30 g (I use a size 40 scoop). Place dough on a plate or sheet pan and chill in the fridge 30 minutes. After 15 minutes of chilling, preheat oven to 350°F.
Step 5: (See photo 5 above). Place the balls 2 inches apart on a baking sheet. Bake one pan at a time for 9-10 minutes until edges begin to turn golden.
Step 6: (See photo 6 above). Allow cookies to cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Expert Tips
- Use a Microplane to zest the grapefruit. Zest only the colored outer layer, not the white pith underneath. The pith is bitter.
- Use a light-colored saucepan to brown the butter so you can see the color change.
- For best results, use a #40 cookie scoop. This makes sure all the cookies bake evenly.
- Make sure to rub the grapefruit zest into the sugar. It releases the oils and distributes the flavor.
- Be careful not to add too much ginger. It can overpower the grapefruit flavor.
- Don’t overbake. The cookies will firm up as they cool.
Recipe FAQs
The edges should be set and lightly golden. Centers should look soft, shiny, and slightly underdone. They will look underbaked but will firm up as they cool.
Yes, but it’s harder. The dough gets firm and harder to scoop cleanly. Scooping first, then chilling is easier and faster.
Store leftover cookies in an airtight container at room temperature for 2 to 3 days, or freeze baked cookies for up to 2 months.
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Grapefruit Cookies
Ingredients
- ¾ cup (170 g) unsalted butter lightly browned, cooled 5-10 minutes, still warm, or swap in around 10 tbsp or 140 grams melted butter
- ½ cup (100 g) granulated sugar
- 3 tablespoons (10 g) grapefruit zest 8 to 10 g, from about 2 Ruby Red or pink grapefruit (zest only, no juice)
- ¾ cup (165 g) dark brown sugar packed, or swap in light brown sugar
- ½ teaspoon salt
- 1 large egg room temperature
- 1 egg yolk
- ½ teaspoon vanilla extract
- ½ teaspoon (1 g) fresh ginger optional, finely grated
- 1 tablespoon (15 g) yogurt optional, plain, room temperature, or sour cream
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 2½ cups (312 g) all-purpose flour
- flaky sea salt for sprinkling, optional
Instructions
- Brown the butter: Add ¾ cup (170 g) unsalted butter to a light-colored saucepan and place over medium heat. As the butter melts, stir occasionally. The butter will melt, then foam, then bubble loudly. Stir constantly as it bubbles. Once the bubbling begins to slow (about 3-4 minutes after the butter has fully melted), watch closely. Look for light golden flecks forming on the bottom. When the butter smells nutty and turns a light to medium amber color (like honey, not dark caramel), remove from heat immediately. Pour into a bowl, scraping in all the browned bits. Let cool 5–10 minutes, until warm to the touch but still liquid.Melted butter option: If you want to skip browning the butter, use 10 tablespoons (140 g) melted unsalted butter so that you end up using the same amount of butter as the browned butter version. Let cool as directed, for around 5-10 minutes and continue with the rest of the instructions.
- Use a microplane to zest 2 grapefruits. Zest only the colored outer layer, not the white pith underneath. You should have about 2½ to 3 tbsp (8 to 10 grams).
- In a large bowl, add granulated sugar and grapefruit zest. Rub together with your fingers until fragrant and slightly damp. Whisk in the dark brown sugar til combined. Add warm browned butter and salt. Mix until combined. It will look thick and paste-like. Add egg, yolk, vanilla, ginger, and yogurt (if using). Mix until fully combined.
- Sprinkle baking soda and cornstarch over the bowl. Stir it in with a spatula. Add flour. Stir it into the dough just until no dry spots remain. Do not overmix.
- Scoop about 1½ Tbsp or around 28–30 grams (I use a size 40 scoop). Place dough on a plate or sheet pan. Cover with plastic wrap and chill in the fridge 30 minutes. After 15 minutes of chilling, preheat oven to 350°F.
- Line baking sheets with parchment. Place 8 to 9 cookies per pan, 2 to 3 inches apart. Leave remaining dough in fridge while first batch bakes. Bake 9 to 10 minutes, one pan at a time. Edges should be set and lightly golden. Centers should look soft and slightly underdone. They will firm up as they cool.
- Sprinkle with flaky salt (if using) immediately after baking. Cool on pan 5 minutes, then move to a rack. Allow cookies to cool completely before storing in an airtight container.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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