Texas grapefruits hit their peak in late April to early May. I’d actually been wanting to bake something with grapefruit for a while now, but I’m so glad I waited until the end of the season.

Something you should know about me — one of my favorite scents is anything citrus or lemony. I’m always smacking my lips on Burt’s Bees Grapefruit lip balm. Second favorite thing? Sugar and citrus zest! I seriously could eat the entire bowl or at least, slather myself with it. Someone send help.

Sometimes a simple decision yields the best, most worthwhile results. Let me try describing these cookies for you, in the best non-food blogger terms possible.

Your snack has arrived. The smell of juicy grapefruit invades all your senses. It is slightly tart but sweet, yet not overly sweet. There’s a slight crumble yet still soft enough to perfectly melt in your mouth.

Now, go and have your own tropical beach experience right in your kitchen. You deserve it.

Glazed Pink Grapefruit Cookies
adapted from here and here
Yields: 18 cookies
Prep time: 1 hour
Cook time: 12 minutes

Ingredients:
1.5 C all-purpose flour
3/4 C cake flour
1 t baking powder
1/2 t salt
1 C granulated sugar
Zest of 1 large pink grapefruit (I used Texas Rio Star variety)
1/2 C coconut oil, solid and packed (not melted)
2 egg yolks
1/4 C fresh squeezed pink grapefruit juice (this was the juice of exactly half of the grapefruit I zested)

Directions:
*Whisk together the flours, baking powder and salt. Set aside.
*In your mixing bowl, rub together the sugar and grapefruit zest until evenly distributed and moistened.
*Add the coconut oil and using mixer, beat until fluffy. Add egg yolks and beat until combined.
*Turn mixer on lowest setting and add in flour in three batches, alternating with the grapefruit juice and beginning and ending with the flour. Mix until the dough just comes together. It will be shaggy.
*Transfer dough to plastic wrap and form into a 1-inch round disk. Refrigerate for at least 30 minutes or until firm.
*Preheat oven to 350F. Line baking sheets with parchment paper or silicone mat.
*Roll out the dough on a lightly floured surface to about 1/8-inch thick. Use a 2-inch round cutter (I used a Mason jar) to cut out as many cookies as possible and transfer them to the prepared baking sheets, spacing them 1-inch apart. Gather together the dough scraps and repeat to get as many rounds as possible. Refrigerate the baking sheets (with the cookies on them) for 15 minutes.
*Bake the cookies until just barely golden brown around the edges and still very light in color in the middle, about 12 minutes. Immediately remove the cookies to a wire rack and cool completely before adding glaze.
*Glazing tips: Place wax paper underneath your wire rack to catch excess glaze. Use a spoon or small icing spatula. Add the glaze starting from the center and spread outward toward the edges of the cookies.
*These cookies keep well in an airtight container (separate with layers of wax paper), in the refrigerator (my favorite!) or in the freezer.

For glaze:
3 C confectioner’s sugar
1/4 C fresh squeezed pink grapefruit juice (from the other half of zested grapefruit)

*In a medium bowl, use a mixer to combine the confectioner’s sugar and grapefruit juice, alternating between the two. Mix until completely smooth. Glaze should be thick enough to drip but not too runny. (Pictured below.)

Yea. These were gone in a few days. Judge me.