The present invention relates to a method for manufacturing Citrus cookies, which comprises the following steps: pulverizing and pressing Citrus to extract a Citrus juice (S10)； mixing and stirring, with respect to 100 wt% of wheat flour, 10 to 20 wt% of Citrus juice, 1 to 5 wt% of dry milk, 1 to 5 wt% of oligosaccharide and 1 to 5 wt% of starch syrup to manufacture dough (S20)； aging the dough manufactured in the step (S20) (S30)； and manufacturing a cookie body by frying treatment by sequentially increasing the temperature of aged dough in the step (S30) (S40). The present invention has an advantage that Citrus ingredients are contained in Korean traditional sweets and cookies to multiply the taste and the flavor of the Citrus to improve the mouthfeel.본 발명은 감귤을 분쇄 및 가압하여 감귤즙을 추출하는 단계(S10)； 밀가루 100중량부에 대해 감귤즙 10 내지 20중량부, 분유 1 내지 5중량부, 올리고당 1 내지 5중량부, 물엿 1 내지 5중량부를 혼합 및 교반하여 반죽을 제조하는 단계(S20)； 상기 단계(S20)에서 제조된 반죽을 숙성시키는 단계(S30)； 상기 단계(S30)에서 숙성시킨 반죽을 순차로 온도를 높여 유탕처리 하여 과즐몸체를 제조하는 단계(S40)；를 포함하는 것을 특징으로 하는 감귤과즐 제조방법에 관한 것이다.
