Need something fast to bring to a party, but don't want something boring or expected? These Lime Cookies are zippy, light, and go flying off the plate. They're also a favorite for my little kids to make since they're so simple.
Notes
- Variations: You can substitute lemon zest and juice for the lime, and get an equally amazing cookie. Or if you want something punchy and tart, try adding yuzu juice instead of lemon! Another of my favorite additions is ⅛ teaspoon ground ginger—just mix it into the dry ingredients.
- Tricky Bottoms: I like to gently lift the side of a few cookies with a spatula around the 13-minute mark to make sure the bottoms are not getting too dark. Because the tops don't brown much, these cookies can be deceptive and you can quickly end up with burnt bottoms. Baking can vary depending on your pan and greasing method.
Storage
Store in a sealed container on the counter for 3-4 days.
Related
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Grace Says:
To keep many kinds of cookies from flattening too much during baking, you can put the entire pan of shaped or scooped cookies directly into your refrigerator for 15 minutes, and then put them directly into the oven to bake. They will still bake through, but won't become a puddle.
📖 Recipe
Lime Cookies
Possibly one of the simplest cookies to make, Lime Cookies are zippy and delightful.
Ingredients
- 8 Tbl unsalted butter, softened
- 1 Tbl lime zest (about 2 limes zested)
- 1 Tbl lime juice
- ¼ cup sugar
- 1 cup flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 325℉ and lightly grease a large cookie sheet.
- Beat the butter and sugar together on medium-high speed until well-blended. Then add the lime juice and mix again until it's incorporated, about 30 seconds.
- Whisk all the dry ingredients (flour, baking powder, salt, and lime zest) together in a separate bowl.
- Slowly add the dry ingredients to the wet, just until everything comes together to form a workable dough.
- Divide the dough into 12 small pieces, and shape into balls about 1" across. If the dough sticks to your hands, refrigerate it for 10-15 minutes. Space the balls 2" apart on your cookie sheet. You can refrigerate the entire pan again for 10 minutes if you feel they're too sticky or warm.
- Bake for 12-15 minutes. Pull them out when they are lightly colored. These will not get very dark. Depending on your pan, you may want to gently lift them and check the bottoms after 13-14 minutes to ensure they're not burning. If the bottoms are dark, pull them out.
- Gently transfer the cookies to a wire rack. They will be very soft, but will solidify as they cool.
Did you make this recipe? Let me know!