Citrus Sand Cookies are one of my favourite cookies as they have an interesting sandy and crunchy texture. They are a sable type of cookie and are made with only a few ingredients: butter, sugar, flour and flavourings. I love these cookies because when time is limited, it only takes a few minutes to prepare the dough and chill it in logs until you are ready to bake them (this is an icebox style cookie). Once baked, they can be kept in an airtight tin and served with tea and coffee or as a compliment to a number of desserts such as crème brulée,

CITRUS SAND COOKIES
Yield: Makes about 8 dozen dainty cookies
CHEF TALK: I keep the prepared dough in logs in the freezer to slice and bake when I need them. These cookies are nut free and gluten-free adaptable.
INGREDIENTS
- 1 1/3 cups (315 g) butter, softened
- ½ cup (100 g) berry sugar (fine granulated sugar)
- Few drops of fresh lemon juice
- 1/2 teaspoon (2.5 ml) vanilla bean paste or vanilla extract
- 1 tablespoon (15 ml) zest from citrus (lemon, lime & orange)
- 1 2/3 cups (370 g) all purpose flour or gluten-free flour blend
________________
- Organic Cane Sugar to coat the cookie logs, as needed

METHOD:
- In a mixer with a paddle, combine the butter and the sugar. Cream until the mixture is light and fluffy.
- Add the lemon juice, vanilla bean paste and zest and mix a second or two to combine.
- Add the flour and mix until the dough comes together. Divide the dough in half. Form each half into a log about 2 ½ inches in diameter and about 12 inches long. Wrap the log in plastic wrap. Repeat with remaining dough.
- Chill the dough to make handling easier.
- When you are ready to bake the cookies, brush the log lightly with egg white.
- Roll the cookie log in organic cane sugar.
- Slice the log into 1/4” thick rounds.
- Bake @ 325°F for about 10 – 15 minutes (if you are using gluten-free flour, please note that it does not brown the same as wheat flour – the cookies will feel firm to the touch once baked but will not be golden). The cookies will crisp up upon cooling.
- Store the cookies in a tin or freeze for longer storage.

You Might Also Enjoy These Urb’n’Spice Cookie Recipes:
Crunchy Potato Chip Cookies (coming soon)
Ricciarelli Cookies – An Italian Almond Cookie
Twice-Baked Nutty Meringue Cookie Crisps
My Dee’s Old Fashioned Coconut Oatmeal Cookies
Vanilla Bean Poppers – Holiday Food Fun Variation
How to Make Aquafaba Meringues
Please CLICK the
- Parchment Paper
- Favourite Kitchen Tools: Spatula
- Extracts: Vanilla Extract
- Creaming
- Oven Temperature Accuracy
__________
If you try my recipe for Citrus Sand Cookies, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Denise Paré-Watson
The Urb’n’Spice Chef
Follow me on Social Media
Blog | Twitter | Facebook | Pinterest | Instagram
Did you Make my Recipe?
Tag me @urbnspice on Instagram and hashtag #urbnspice
What a great make-ahead cookie recipe! I love having something in the freezer for unexpected company, (or when we need a cookie ourselves!) This is such a versatile recipe! Looking forward to your crunchy potato chip recipe soon!
Thank you, Elaine! I think that you will really love these cookies – they are so easy to whip together and then slice for baking. They are wonderful with a little cup of tea. (And, I hope you have that chance to try those crunchy potato chip cookies soon – they are so good!)
Oh these little cookies look so good! I love log cookies – it makes things so much easier – and I love the idea of keeping them on hand in the freezer to serve with creme brulee. Yum!
Thanks, Kelly! These are delightful cookies – I hope that you love them as much as we do.
I love these simple cookies. I especially love that you can freeze the logs, and only bake as many as you need. Because if I bake the whole thing, they would disappear too fast, haha. Thanks for another great recipe, Denise!
Thanks so much for your comment, Colleen. I made so many of these little cookies at work to serve with lemon curd creme brûlée. Yes, it was great having those prepared logs in the freezer to bake at a moment’s notice. Hope you get a chance to try them soon. 🙂
Love this recipe, as I am a huge citrus fan. Its great to have a go to recipe on hand for when you need something short notice.
Thanks, Kristen! I, too, have a huge love of citrus – you are going to love these cookies, then! 🙂
Oooh I love the simplicity of this recipe and the delicious delicate flavour. Melt in your mouth, thanks Denise!
You are spot on, Sabrina. These cookies are melt in your mouth delicious. Thanks for your comments. 🙂
These sound wonderful! I love how simple they are and that they are make ahead. I’m sure I’ve had them before, but can’t recall exactly where and when. Now you have me craving them!
Thanks so much, Terri. Yes, they are wonderful little cookies – the three different citrus zests really make these cookies. 🙂