Lime Cookies
This Lime Cookie Recipe bakes up thick and chewy with bright citrus flavor, finished with a sweet lime glaze and that soft bakery-style texture you will love.
Servings: 16 cookies
Cost: $6.12
Equipment
- Large sheet pan (15" x 21")
- 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 zested, 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 large lime juiced
- 1-1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 1/16 teaspoon salt
Instructions
- Add butter, sugar, and 3 tablespoons lime zest to a stand mixer. Beat 2-3 minutes until light, creamy, and fully incorporated. Scrape down the sides. Add eggs, vanilla, and coconut extract. Beat until fully combined.
- Scrape down the bowl again. Add baking powder and salt and mix briefly. Add flour and mix just until combined and no flour streaks remain. Do not over-mix.
- Cover and refrigerate 20 minutes. Line a large plate with parchment paper.
- Portion dough into 1/4-cup (60 gram) balls. You should get 16 to 18 cookies. Roll each ball in powdered sugar and place on the prepared plate.
- Return dough balls to the fridge for 20 minutes or freeze for 10 minutes. Meanwhile, preheat oven to 325°F. Line a sheet pan with parchment paper or a silicone mat.
- Place 6 cookies per sheet pan since they spread. Bake 10 to 15 minutes until puffed, no longer glossy on top, and lightly browned at the edges. Do not over-bake. Let cookies stand on the pan 5 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, whisk 2 tablespoons lime juice, powdered sugar, heavy cream, and salt until smooth. Transfer to a resealable bag, seal, and snip the corner. Drizzle over completely cooled cookies. Optionally sprinkle with extra lime zest. Let glaze set before serving.
Video
Notes
Note 1: Zest only the green part of the lime and avoid the white pith. The zest gives strong lime flavor without adding liquid.
Note 2: Coconut extract is optional but adds depth and a subtle tropical note. It can usually be found near other baking extracts.
Note 3: Vanilla bean paste can be used instead. Use 1 teaspoon in place of extract.
Note 4: For best results, use a food scale and weigh out 400 grams of flour. Using a scale improves texture and ensures evenly sized cookies.
Note 5: These cookies bake best at 1/4 cup or 60 grams each. Smaller cookies will have a different texture.
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 bake time until edges are lightly browned and centers are 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