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+ servings

Pink Grapefruit Sandwich Cookies

A recipe for sandwich cookies infused with both the juice and the zest of pink grapefruit.
Course Snack
Cuisine American
Prep 40 minutes
Cook 12 minutes
Chilling time 30 minutes
Total 1 hour 25 minutes
Servings 18 sandwich cookies
Calories 271 kcal
Author Michelle


For the Cookies:

  • cups all-purpose flour
  • ¾ cup cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 pink grapefruit
  • ½ cup unsalted butter at room temperature
  • 2 egg yolks
  • ¼ cup pink grapefruit juice freshly squeezed

For the Filling:

  • ½ cup unsalted butter at room temperature
  • cups powdered sugar
  • 2 teaspoons pink grapefruit zest
  • 3 tablespoons pink grapefruit juice freshly squeezed
  • 1 small drop red food coloring optional


  1. Make the Cookies: Whisk together both flours, the baking powder and salt in a medium bowl; set aside.
  2. In the bowl of your mixer, rub together the sugar and grapefruit zest with your fingertips until the zest is evenly distributed and all of the sugar has been moistened. Add the butter to the bowl and beat on medium speed until the mixture is light and fluffy, about 3 minutes. Add the egg yolks and beat until combined, scraping down the bowl as necessary. Reduce the speed to low and add the flour in three batches, alternating with the grapefruit juice, beginning and ending with the flour. Mix just until the dough comes together. Transfer the dough to a piece of plastic wrap, pat it into a 1-inch disk, wrap in the plastic wrap and refrigerate for at least 30 minutes, or until firm.
  3. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
  4. Roll out the dough on a lightly floured surface to about ⅛-inch thick. Use a 2-inch round cutter 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.
  5. 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 assembling.
  6. Make the Filling: Beat together the butter, powdered sugar and grapefruit zest on medium speed until light and fluffy, about 5 minutes. Add the grapefruit juice and food coloring (if using), increase the speed to medium-high and beat until creamy and fluffy, about 2 minutes.
  7. Assemble the Cookies: Match up the cookies by size, then spread or pipe on about 1 tablespoon of filling onto the flat side of half the cookies. Top with the matching cookie and press down slightly so the filling is pushed to the edges. The cookies can be stored in an airtight container at room temperature for up to 5 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Pink Grapefruit Sandwich Cookies
Amount Per Serving
Calories 271 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 48mg16%
Sodium 68mg3%
Potassium 50mg1%
Carbohydrates 42g14%
Sugar 29g32%
Protein 2g4%
Vitamin A 345IU7%
Vitamin C 2.7mg3%
Calcium 18mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.