Citrus Glitter Cookies

Posted by on Jan 2, 2012

Citrus Glitter Cookies

This year, while searching for new and exciting Christmas cookie ideas, I turned to my very favorite cookbook on cookies, Vegan Cookies Invade Your Cookie Jar, by Isa Chandra Moskowiz and Terry Hope Romero. I decided to mix it up a bit this year and make some new cookies, in hopes to fine a fan favorite. And fan favorite I did find! These Citrus Glitter Cookies are some of the most amazing cookies I have ever tasted! They are soft and tender and have an amazing fresh citrus taste. If you are looking for a new idea for your holiday cookie jar or just a real great cookie recipe to make whenever, this recipe is a must try!

NOTE: When making these cookies, the dough will not look like other cookie doughs you have worked with in the past. In fact, it might look like it i not a dough at all. Believe me, just grab a tablespoon of it and roll it into a ball, and follow the directions below, they will bake up beautiful and you will not be disappointed!

Makes 2 dozen cookies.


  • 3-4 tbsp turbinado, demerara, or other cane sugar
  • 1/2 cup non-hydrogenated vegetable shortening, softened
  • 3/4 cup sugar
  • 1/4 cup almond milk
  • 2 tbsp finely grated citrus zest (from oranges, lemons and limes)
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 tbsp fine-ground cornmeal
  • 1 tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  1. Preheat oven to 350°. Line two baking sheets with parchment paper. Spoon the turbinado sugar onto a plate and set aside.
  2. Use a hand mixer at medium speed to cream the shortening and the granulated sugar until light and fluffy, about a minute and a half. Mix in the almond milk, citrus zest and vanilla.
  3. Add all remaining ingredients and min on medium speed until a soft, pliable dough forms. It might look crumbly, but when pressed between your fingers it should come together easily.
  4. Roll heaping tablespoons of dough into balls. Press each ball into the turbinado sugar to flatten into a tire shape, coating one sire only. Place the cookies, sugar side up, on the baking sheets. Bake for 10-12 minutes, until lightly golden around the edges. Let cookies cool on baking sheets for 2 minutes, then transfer them to wire cooling racks to cool completely. Store in a tightly sealed container.

Recipe courtesy of Isa Chandra Moskowiz and Terry Hope Romero’s Vegan Cookies Invade Your Cookie Jar. Photo courtesy of



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