Lime Cookies
Bright and zesty Lime Cookies are thick, chewy, and bursting with citrusy goodness. A quick lime glaze and a hint of coconut make them absolutely vibrant!
Servings: 16 cookies
Cost: $6.12
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 16 tablespoons unsalted butter 1 cup, room temperature; do not melt!
- 1-1/2 cups granulated sugar
- 3 large limes optional, for zest, see note 1
- 2 large eggs
- 1-1/2 teaspoons coconut extract optional, see note 2
- 1-1/2 teaspoons vanilla extract see note 3
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 3 cups all-purpose flour see note 4
- 1/2 cup powdered sugar
Glaze
- 1 lime for lime juice; can use one of the limes used for zest
- 1-1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 1/16 teaspoon salt
Instructions
- Add the butter to a stand mixer. Add sugar and 3 tbsp lime zest. Beat for 2–3 minutes. Scrape sides, then add eggs, vanilla, and coconut extract. Beat until combined.
- Scrape sides; add baking powder and salt, then mix. Add flour and beat until just combined and no flour streaks remain.
- Cover dough and chill for 20 minutes. Line a large plate with parchment paper.
- Portion the dough into 1/4 cup (60g) balls. Aim for 16–18 cookies, as this size works best (see note 5). Roll each ball in 1/2 cup powdered sugar and place on the plate.
- Return dough balls to fridge for 20 minutes or freezer for 10. Meanwhile, preheat oven to 325°F (162°C). Line a large sheet pan with parchment or a silicone liner.
- Bake 6 cookies at a time on a prepared pan (they spread). Bake 10–15 minutes until puffed and no longer gooey on top, with slightly browned edges. Avoid overbaking to retain flavor and texture. Let cookies stand on the pan 5 minutes before transferring to a wire rack to cool completely. Glaze only when fully cooled. Repeat for remaining dough or save for later (see storage).
- Glaze: In a medium bowl, whisk 2 tbsp lime juice, powdered sugar, heavy cream, and a pinch of salt until smooth. Transfer to a resealable plastic bag, seal, cut the tip, and drizzle over cookies. Optionally, sprinkle with lemon zest. Enjoy at room temperature or chilled.
Video
Notes
Note 1: The lime zest adds a strong flavor without liquid. Use about 3 tablespoons, avoiding the bitter white pith. Use a zester to zest only the green part of the limes. Get all the zest for maximum flavor.
Note 2: Coconut extract is optional, but it adds a nice flavor. It is a flavor enhancer (like vanilla extract) that gives these cookies a more nuanced flavor. Coconut extract can usually be found near other baking extracts and spices in the grocery store.
Note 3: I often use vanilla bean paste (1 teaspoon) instead of extract for even more flavor. Use vanilla extract or paste—whichever you prefer.
Note 4: Use a food scale for accuracy! Measure 400 grams of flour for perfect cookies. It also helps ensure uniform cookie dough balls, leading to a professional look and even baking.
Note 5: Cookies work best at 1/4 cup (60 grams) of dough. While you may want smaller cookies, know that the texture is not the same. Big, I know, but totally perfect!
Storage: Freeze the dough, not the baked cookies! Place dough balls on a sheet pan and freeze until solid. Transfer to an airtight container or bag and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time until edges are lightly browned and the center is soft. Make the glaze fresh, as it doesn’t freeze well.
Nutrition
Serving: 1serving | Calories: 295kcal | Carbohydrates: 46.8g | Protein: 3g | Fat: 11.1g | Cholesterol: 48.2mg | Sodium: 140.6mg | Fiber: 0.7g | Sugar: 29.9g