Description

These Lime Cookies are a delightful twist on classic sugar cookies, bursting with fresh citrus flavor from both lime and lemon juice and zest. Soft, chewy, and lightly crisped on the edges, these cookies are perfect for a refreshing treat or serving at any gathering. The lime and lemon blend provides a bright, tangy flavor that balances the sweetness beautifully.

Ingredients

Units Scale

Dry Ingredients

2 cups all purpose flour
1 teaspoon baking soda

Wet Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon juice
2 tablespoons lime juice
1 teaspoon lemon zest
1 teaspoon lime zest

For Rolling

1/3 cup white sugar (granulated or sanding sugar)

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Instructions

Preheat Oven: Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper or a Silpat silicone mat to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a large bowl, combine the all purpose flour and baking soda thoroughly, then set aside to prepare the wet mixture.
Cream Butter and Sugar: In a separate mixing bowl, use an electric hand or stand mixer to cream together the softened unsalted butter and granulated sugar until the mixture is smooth and fluffy.
Add Wet Ingredients: To the creamed mixture, add the egg, vanilla extract, lemon juice, and lime juice. Mix until all ingredients are well combined and the batter is smooth.
Combine Dry and Wet: Gradually add the dry ingredients into the wet ingredients along with the lemon and lime zest. Mix until just combined to avoid overworking the dough, which could toughen the cookies.
Shape the Cookies: Using a 1-inch cookie scoop, portion out balls of dough. Roll each dough ball in white sugar until coated evenly, then place them spaced apart on the prepared cookie sheet.
Bake: Bake the cookies in the preheated oven for approximately 10 minutes, or until the edges are set and the bottoms are lightly browned, indicating perfect doneness.
Cool: Allow the cookies to cool on the cookie sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This helps maintain their shape and texture.

Notes

You can use granulated sugar or decorator’s (sanding) sugar for rolling the cookies before baking; skipping this step is fine if you prefer less sugar, as the cookies remain delicious.
Feel free to use only one citrus fruit: either lime or lemon. The recipe works well with either, but combining both adds a more complex flavor.
Chilling the dough for 30 minutes before baking is recommended for thicker, chewier cookies but is optional.
For an extra touch, frost the cooled cookies with a vanilla buttercream or a citrus-flavored buttercream made with lime juice and zest.
Store cookies in an airtight container at room temperature for up to one week. If frosted, store in the refrigerator. Freeze unfrosted cookies for up to 3 months, wrapping them individually for best results.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 65mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0.3g
Protein: 1g
Cholesterol: 20mg