Triple-Citrus Sheet Pan Shortbread

For an easy dessert that incorporates all of the winter citrus available, try Triple-Citrus Sheet Pan Shortbread.  It’s baked on a sheet pan which eliminates the need for shaping and cutting…all you need to do is press the dough into the sheet pan!  Love it!

The winter citrus flavors of grapefruit, lime and orange are incorporated with zest in the dough, juice in the icing and zest for garnishing the top with.  The taste of this shortbread is bright and buttery, just the way I like it!

After zesting and juicing the limes, grapefruit and oranges, beat together soft butter, granulated sugar and the zest until it’s creamy and smooth.  Add the flour and cornstarch and beat until the dough comes together. Dump out the dough onto a prepared sheet pan.

Press the dough into the pan and bake until the shortbread is lightly browned, about 20-30 minutes.

Once the shortbread has cooled completely, make a glaze of confectioners sugar, melted butter and grapefruit, lime and orange juices.

Spread the icing over the shortbread and garnish with additional citrus zest, if desired.  Let the icing set up and then slice into pieces.  I like irregular triangles, but rectangles work just as well.

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Triple-Citrus Sheet Pan Shortbread

Makes: 18-20 cookie triangles

Prep Time: 10 minutes

Bake Time: 30 minutes

Total Time: 50 minutes


  • 1 & 1/2 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 2 tsp tightly packed grapefruit zest
  • 2 tsp tightly packed lime zest
  • 2 tsp tightly packed orange zest
  • 4 cups (500 grams) all-purpose flour
  • 1/4 cup cornstarch
  • 3/4 tsp kosher salt, divided
  • 2 cups confectioners’ sugar, sifted
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh grapefruit juice
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh orange juice
  • Garnish: grapefruit zest, lime zest, orange zest


Preheat oven to 325°F. Spray an 18×13-inch rimmed baking sheet with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.

In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, grapefruit zest, lime zest, and orange zest at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl.

In a medium bowl, whisk together flour, cornstarch, and 1/2 teaspoon salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until dough comes together. Dollop dough onto prepared pan. Press dough evenly into pan. (If dough gets too warm and sticks to your hands, cover and refrigerate for 10-20 minutes.)

Bake until lightly browned, 20-30 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, carefully remove from pan, and place on a large cutting board.

In a medium bowl, whisk confectioners’ sugar, melted butter, grapefruit, lime and orange juice, and remaining 1/4 teaspoon salt. Spread over shortbread, and garnish with zests, if desired. Let stand until glaze is set, about 10 minutes; cut into pieces and serve!

Recipe by Bake from Scratch


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