One Bite Grapefruit Cookies
Prep time
Cook time
Total time
Makes ~ 20 One Bite Grapefruit Cookies
Serves: 6-8
  • Grated zest of ½ pink grapefruit, 2 teaspoons
  • 2 tablespoons freshly squeezed pink grapefruit juice
  • ½ cup sugar, 100 grams
  • ¾ cup all-purpose flour, 90 grams, plus more for work surface
  • ¼ cup + 2 tablespoons cake flour, 42 grams (not self-rising)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (1/2 stick) unsalted butter, 57 grams, softened
  • 1 large egg yolks
  • For the pink grapefruit cream filling
  • ¼ cup of unsalted butter, 57 grams
  • 1 cup powdered sugar, 120
  • 1 teaspoon pink grapefruit zest
  • 11/2 teaspoon pink grapefruit juice
  • For the Garnish
  • ¼ cup sprinkles, 96 grams
  1. Add sugar and pink grapefruit zest to your mixer bowl. Mash with the back of a spoon until the sugar becomes moist and fragrant.
  2. Add butter and beat on medium speed until the mixture is light and fluffy, about 3 minutes.
  3. Add the egg yolk, beating until just combined. Scrape down the bowl, as needed.
  4. Reduce to speed to low and add flour in three batches, alternating with the pink grapefruit juice, beginning and ending with the flour.
  5. Mix until just combined.
  6. Pat dough into a one-inch disk and wrap in plastic wrap.
  7. Refrigerate dough for 30 minutes or until firm.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. Line baking sheet with silpat or parchment paper.
  10. On a lightly floured surface, roll out dough to ⅓ inch thickness. Use a ⅞ inch square cutter to cut out cookies.
  11. Place cookies on prepared baking sheets. Gather scraps of dough together and repeat process, if necessary.
  12. To firm up the cookies, place baking sheet in the freezer for 15 minutes.
  13. Bake for 12-15 minutes or until the cookie edges are golden, rotating baking sheet at the midpoint of baking time. Let cool.
  14. For the Filling
  15. Mix 1 cup powdered sugar with ¼ cup of unsalted butter until light and fluffy (about 3min).
  16. Add 1 teaspoon zest and 1½ teaspoon of fresh pink grapefruit juice. Mix for another minute.
  17. Pipe about 1 tsp of buttercream onto bottom of half of the cookies. Top with the other half.
  18. Place ¼ cup sprinkles in a small bowl.
  19. Dip each cookie edge into the bowl. Press sprinkles into the filling to make sure it adheres.
  20. Store in an airtight container in the frig.
  21. Enjoy.
Recipe by I bake he shoots at