BHG Delish Dish

Stirring Up Ideas In The Kitchen

sugar cookies

citrus zingers lime zingers variation
Believe or not, some people don’t like chocolate. Or maybe you’ve already overloaded on chocolates from the holidays. What treats are you supposed to enjoy on Valentine’s Day? Cookies, of course! These super cute heart shared citrus zingers sugar cookies are the perfect little treats.

Inspired by the bounty of winter citrus available, I adapted these lime zingers to include a combination of lemon, lime, and orange. The resulting zingers are bright, fun, and unexpected. They’re not your typical Valentine’s Day cookies, but they’re just as special. The burst of citrus flavors is sure to evoke some smiles and bring you happy thoughts of the upcoming spring weather.

BHG citrus zingers lime zingers sugar cookie variation

Asides from the bright citrus notes, this dough is made with almond flour. It gives it just the right amount of nuttiness to this soft vanilla sugar cookie. Luckily, this dough is very easy to work with. It doesn’t require any chill time after mixing. Simply dump the dough onto a clean surface and roll it out to an even 1/4-inch thickness. Use a small cutter to punch out your desired shapes. I used this little heart for Valentine’s Day, but any shape will do. (You can even use a knife to simply cut out squares.) Gather scrapes and roll out dough as needed to punch out as many cookies as possible.

BHG citrus zingers lime zingers sugar cookie variation

No need to space these cookies out in the oven during bake. They don’t spread. These zingers are super forgiving and perfect for timid bakers.

After the cookies are done baking you’ll be able to clearly see the speckles of almond flour as well as the bright citrus peels mixed in. They taste amazing as it, but since we’re celebrating love, let’s add a little color.

BHG citrus zingers lime zingers sugar cookie variation

The original lime zingers recipe calls for green frosting. I lightly tinted the frosting pink using a tiny amount of red gel food coloring. You can spread the frosting using a mini offset spatula, or the back of a spoon. Or if you want to get fancy, you can pipe or drizzle on the frosting as well. And because I love confetti sprinkles, there’s no harm in adding a handful of rainbows here and there.

I hope this inspires you to bake outside of chocolate this Valentine’s Day!

BHG citrus zingers lime zingers sugar cookie variation

Here are my changes to the original Lime Zingers recipe:

1. Instead of 2 teaspoons finely shredded lime peel: 1 teaspoon of each orange, lemon, and lime peel

2. Instead of 1/4 cup lime juice: 4 teaspoons of each orange, lemon, and lime juice

3. Instead of 3/4 cup finely chopped hazelnuts: 3/4 cup almond flour (ground almonds)

4. For the frosting, instead of 1 tablespoon lime juice: 1 teaspoon of each orange, lemon, and lime juice

5. For the frosting, instead of green food coloring: red food coloring

Happy Halloween, Delish Dish! I don’t know what your home looks like, but every year after Halloween it seems like we have leftover candy corn. How does it happen? There is always an extra bowl somehow! I found some really sweet recipes to embrace the candy corn flavors of the season!

Your Homebased Mom combines the sugary-goodness with a salty popcorn partner! Get the full recipe for Candy Corn Kettle Corn today!

Yum! One of Kara’s Party Ideas is this creamy Candy Corn Milkshake recipe! How cute!

Looking for a grown-up way to celebrate Halloween? Try Tammilee Tips‘s Candy Corn Cocktail!

Use that extra candy corn with a great Candy Corn and White Chocolate Softbatch Cookies from Averie Cooks! These will be gone faster than a witch on a broom!

Layers of candy corn colored sugar cookie makes these Candy Corn Sugar Cookie Bars from Dessert Now Dinner Later! I absolutely love the colors!

Happy Halloween, friends! Hope you have a spook-tacular day!




Top Thanksgiving Side Dishes

I don’t know about you guys, but as we head into August I always start thinking about Fall and holiday baking. With that, I decided to give these Tangerine Butter Cookies a go since I’ve had them bookmarked for quite a while.

I understand for some of you tangerines may not be in season, but here in California everything is always available. That said, you can easily swap out the tangerine for oranges.

Now with that out of the way, let me tell you . . . you need to make this! Stat. They are one of the best cookies and a new favorite in my home. I was originally so intrigued, because although I’ve made cakes with olive oil, I haven’t tried it in cookies.

In addition to that, the only olive oil I had on hand was a fragrant and fruity kind, so when I was mixing it up, the scent came through real powerful. Which of course made me skeptical that I would have a strong tasting olive oil cookie once they came out of the oven. Along with that, while I was rolling the dough into balls I had a light oil slick from the olive oil, which gave me another reason to pause because I thought maybe the cookies would flatten out into flat discs. But still my curiosity had me and I couldn’t wait for the first the batch.

Out they came and let me say, two words: mind blowing! Seriously. Make these, you won’t regret it. And since I spoke about holiday baking, let me add, these are great for shipping! The olive oil will will keep them moist and prevent them from drying out in route.

To get started click here for the recipe, A few notes:

  • For the decorative impressions on top, I used Rosle’s quirl whisk and a vintage wired spatula.
  • For the glazed ones, I kept the cookies impression-free and dipped them in a simple glaze and sprinkled on some zest and lavendaer
  • The only tweak I made to the recipe was to swap out the 1/2 cup cornmeal for 1/2 cup of almond meal since I didn’t have cornmeal on hand.


Happy brown butter holidays!


Today, I’m shoving one of my favorite ingredients inside of a classic cookie. I’m so into it. Sugar cookies are gettin’ a facelift! Brown butter botox, to be exact.



I used this recipe for melt-in-your-mouth sugar cookies and instead plain old butter, browned my butter first. It’s one of my favorite things to do and I’m not sure if there is anything that doesn’t work with brown butter.

Wait, no. I am sure. There isn’t one single thing. Brown butter wins at life.



It’s super simple too: add your butter (salted or unsalted works, for this recipe I used unsalted) to a skillet over medium heat. As soon as it begins to melt, whisk constantly until you see brown bits appear on the bottom of the skillet. The minute you see those bits, remove the skillet from the heat and whisk for about 15 more seconds. You can find a super easy photo step-by-step tutorial here.

Now please go brown your butter for everything.



For the cookies, I poured the browned butter into a bowl and let it cool completely to room temperature, to the point where it was in solid form again. I found it was best to do this overnight. Once the butter cools, place a piece of plastic wrap over top and let it sit on your counter. In the morning, make your cookies as directed, scraping out all those delicious brown bits from the bowl. Easy peasy.



We enjoyed these classic cookies as is, dipping their crinkly edges into milk. But they would also be perfect with some frosting on top and of course, with tons of rainbow sprinkles. Can it get any better?

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