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Pink Grapefruit Cookie Recipe

These delicate sandwich cookies offer a splash of citrus and a subtle sweetness that celebrates the simple pleasures in life and are sure to impress all of you guests.

Ruby red grapefruit adds a bit of zing to ordinary cream-filled cookies, and its pinkish hue makes them the perfect treat for baby showers and bridal parties. Serve these tangy cookies with a spot of tea or a fizzy drink for the ultimate springtime indulgence.


For Cookies:

Zest of one Ruby Red grapefruit

1/4 cup freshly squeeze grapefruit juice

1 cup sugar

2 cups all-purpose flour, plus more for rolling

2 tablespoons corn starch

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, softened

2 large egg yolks

For Filling:

1 stick butter, softened

2 cups confectioner’s sugar

1 tablespoon clover honey

4 tablespoons freshly squeezed grapefruit juice


For Cookies:

Preheat oven to 350°F. Prepare a large baking sheet by lining it with parchment paper, set aside.

In a small prep bowl toss grapefruit zest with 1 tablespoon of sugar; set aside. In a separate bowl whisk together flower, corn starch, baking powder, and salt; set aside.

In a large bowl, using an electric mixer, beat butter and remaining sugar until fluffy and well combined, about 4 minutes. Add egg yolks, continuing to beat and scrape down sides as needed. Add sugared zest. Divide flour mixture into two batches, and beat in alternating with juice. Beat until combined.

Turn dough out onto a piece of saran wrap and form into an inch thick disk. Wrap tightly and chill until firm, about 45 minutes.

On a well floured work surface roll dough to reach 1/4-inch thickness using an floured rolling pin. Using a round cookie or biscuit cutter , cut out an even number of rounds and arrange on prepared baking sheet so that they are at least 1 inch apart. Place cookies in oven to bake for about 20 minutes, rotating half way through until edges are lightly browned. Allow to cool on a wire rack for about 5 minutes, prepare filling.

Once cooled, spoon 1 tablespoon of filling onto the flat side of a cookie and lightly spread using a small spatula or knife. Top frosted cookie with another cookie, flat side in, and gently pressing together to stick.

For Filling:

In a medium bowl, using an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in honey until well incorporated. Add grapefruit juice one tablespoon at a time, constantly beating until smooth, about 3 minutes. Cover bowl, and set aside until ready to use.

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