Move OVER lemon cookies, after making these I have a new favorite citrus-infused cookie
I was skeptical about making these, lime is so bitter… how could they turn out better than lemon cookies?
Limes have an incredibly tart flavor, exactly what we are looking for here!
We add small amounts of lime to our recipe (a little goes a long way!), and the slightly sour flavor perfectly compliments the sweet sugar in these cookies!
The Ingredients
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Butter: Unsalted so we can control the amount of salt in our recipe
Eggs: Room temperature! This will allow them to incorporate into the dough
Sugar: Granulated sugar, measured correctly (see related article)
Sea salt: Compliments the flavor of the lime with a quality salt
Flour: All-purpose flour, trusty and versatile
Related: How to Measure Ingredients (The Right Way)
Cream of Tartar: Keeps the cookies light and fluffy
Be cautious when adding this, Cream of Tartar is an acid. When paired with the acidic nature of lime, adding too much can give your cookies the “acidic zing” that makes your mouth feel and taste weird. Don’t panic, you won’t get sick if you add a bit extra but try not to add more than designated in this recipe
Cornstarch: Add this to your recipes for a softer cookie
Powdered Sugar: We’ll use this combo to roll our cookies in, the thicker the powdered sugar layered on the better
Lime alternatives: Some people are sensitive to the acid in limes, so if you prefer to use an extract instead that’s okay too!
McCormick Lime Extract is a great substitution here (1-2 tbsp depending on how strong you’d like the flavor to be)
You can also try Microingredient’s Lime Powder (2 tbsp)
Storage
You can refrigerate your dough for up to two days, but be sure to properly seal it either in a bag or Tupperware to prevent it from drying out
If you prefer to freeze it for later, this recipe can stay frozen for up to 3 months. Be sure to date the container they’re stored in before popping them in the freezer
Once your cookies are done baking and have completely cooled, store them in an airtight container. They can be left on the counter for 3 to 4 days
Powdered Sugar Lime Cookies
Equipment
- 1 Large Bowl
- 2 Cookie sheets
- 1 Zester
- Parchment Paper
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla
- 1 tbsp lime juice
- 2 1/2 cup flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp grated lime peel
- 1 cup powdered sugar for rolling
Instructions
- In a large bowl, combine the butter and sugar, and mix well. About 2-3 minutes until light and fluffy
- Grate the lime peel and combine with butter and sugar mixture, mix well
- Add vanilla and eggs, one by one
- In a separate bowl combine the dry ingredients (flour, cream of tartar, cornstarch, baking soda, salt)
- Combine dry ingredients with the butter mixture until just combined, try not to overmix!
- Add the powdered sugar mixture to a bowl and roll each cookie dough ball in the sugar, be generous with the powdered sugar on top
- Refrigerate for at least 1 hour
- Preheat oven to 350℉ and bake for 10 to 12 minutes
- Leave on the counter to cool and enjoy!