These Lime Cookies are soft, buttery, and full of fresh citrus flavor. Made with both lime juice and zest, they have just the right balance of sweetness and tanginess.
Each cookie is drizzled with a simple lime glaze and finished with a sprinkle of fresh lime zest for an extra burst of flavor. They’re easy to make and a wonderful choice for anyone who enjoys a bright, citrusy dessert.
Ingredients You’ll Need
- Butter: Unsalted butter was used in this recipe, however salted butter can instead be used. If using salted butter, consider reducing or omitting the added salt in the ingredients list.
- Granulated sugar: It’s best to use granulated sugar in this recipe rather than substituting it with other sugars.
- Egg: A large sized egg was used in this recipe.
- Lime juice: For best results, use fresh lime juice in this recipe.
- Lime zest: It’s best not to omit the lime zest from this recipe, as it gives the cookies an extra lime flavor boost.
- Vanilla extract: The vanilla extract can be substituted with 1 teaspoon of vanilla essence.
- All-purpose flour: Standard all-purpose flour is used in this recipe.
- Baking powder: Not to be confused with baking soda.
- Baking soda: Not to be confused with baking powder.
- Salt: The amount of salt added can be altered to suit personal tastes.
- Powdered sugar: The powdered sugar is used as the main ingredient in the lime glaze.
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How to Make Lime Cookies
1. Preheat the oven to 350°F/180°C. Line 2 baking sheets with parchment paper and set aside.
2. Add the softened butter and granulated sugar to the bowl of a stand mixer. Beat on a medium speed for 2 minutes, or until pale and creamy.
3. Add the egg, lime juice, lime zest and vanilla extract, and beat once again until combined, scraping the sides of the bowl as necessary.
4. Add the flour, baking powder, baking soda and salt, and beat on a low speed until just combined.
5. Scoop the cookie dough using a tablespoon sized cookie scoop, or use a tablespoon if a cookie scoop is not available, placing the scooped cookie dough on the prepared baking sheets.
6. Bake the cookies for 10-12 minutes, or until still slightly soft in the center. Allow to cool on the baking sheets for 5 minutes before transferring to a wire cooling rack to cool completely.
7. To make the lime glaze, add the powdered sugar and 2 tablespoons of lime juice to a small mixing bowl, adding more lime juice as necessary until a drizzling consistency is reached. Mix until well combined, and drizzle over the cooled cookies. Decorate with the extra lime zest, if using.
More Cookie Recipes
Lime Cookies
Equipment
Ingredients
- ⅔ cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 Tbsp lime juice
- 1 Tbsp lime zest
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Glaze:
- 1 ½ cups powdered sugar
- 2-3 Tbsp lime juice
- Lime zest for decorating (optional)
Instructions
- Preheat the oven to 350°F/180°C. Line 2 baking sheets with parchment paper and set aside.
- Add the softened butter and granulated sugar to the bowl of a stand mixer. Beat on a medium speed for 2 minutes, or until pale and creamy.
- Add the egg, lime juice, lime zest and vanilla extract, and beat once again until combined, scraping the sides of the bowl as necessary.
- Add the flour, baking powder, baking soda and salt, and beat on a low speed until just combined.
- Scoop the cookie dough using a tablespoon sized cookie scoop, or use a tablespoon if a cookie scoop is not available, placing the scooped cookie dough on the prepared baking sheets.
- Bake the cookies for 10-12 minutes, or until still slightly soft in the center. Allow to cool on the baking sheets for 5 minutes before transferring to a wire cooling rack to cool completely.
- To make the lime glaze, add the powdered sugar and 2 tablespoons of lime juice to a small mixing bowl, adding more lime juice as necessary until a drizzling consistency is reached. Mix until well combined, and drizzle over the cooled cookies. Decorate with the extra lime zest, if using.
Notes
• While ordinary limes were used in these cookies, key limes could instead be used.
• The ingredients are just combined when no white streaks of flour remain.
• The number of cookies made from this recipe depends on the size of the spooned dough. Storage: Store these cookies in an airtight container at room temperature for up to 5 days. These cookies are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Nutrition
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