“Those cookies are like eating sunshine. Like tasting a warm spring day.” This was the review my friend Bryan gave for a lime cookie recipe I was testing out. He promptly asked for the recipe. “Of course. Just give me a few days to write up the recipe,” was my reply. That was June 22, 2015—11 months ago.
Did I ever mention that I’m perpetually late?
If you are a fan of lime, these cookies are for you. They contain over 1.5 tablespoons of lime zest and the juice of one lime. This is not a typo. The zest and juice add depth to the sugar cookie base to make it a not too sweet, not too tart cookie. (Personally, I find plain sugar cookies bland and saccharine.)
Bryan, thanks for your patience. Here is your long-awaited lime sugar cookie recipe.
Lime Sugar Cookies
adapted from The Best Light Recipe
(makes about two dozen cookies)
Note: Make your own cake flour by removing one tablespoon of flour from the 1/2 cup and replacing it with one tablespoon of cornstarch.
- 3/4 cup unbleached all-purpose flour
- 1/2 cup cake flour (see note)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, softened
- 3/4 cup, plus 1/3 cup sugar, divided
- 1 large egg, lightly beaten
- 1 tablespoon vanilla extract
- 1.5 tablespoons lime zest, plus the zest of one lime, divided
- Juice of one lime, about a 1/2 tablespoon give or take
- Preheat oven to 375 degrees F. Line two baking sheets parchment paper or silpat.
- Whisk the flours, baking powder and salt together in a medium bowl and set aside.
- In a large bowl, mix 1.5 tablespoons of lime zest with 3/4 cup sugar. Best way to evenly combine them is by mixing the sugar and zest with your fingertips.
- Cream the butter and sugar/zest mixture together at medium speed until light and fluffy, about 3 to 5 min. Scraping down the sides as needed. Add the egg, vanilla and lime juice and continue to beat at medium speed until combined, about 30 to 60 seconds. Add flour mixture in thirds and beat each third until combined, about 30 to 60 seconds each time.
- Refrigerate the dough until firm, about 30 to 60 minutes.
- Place remaining 1/3 cup sugar in a shallow bowl and use your fingertips to mix in the zest of one lime.
- Roll level tablespoon of dough into balls. Roll the balls in the sugar and place on baking sheet 2 1/2 inches apart.
- Bake cookies, one tray at a time until edges are golden and centers are just set, about 8 to 10 minutes.
- Cool cookies on the baking sheets for 2 minutes and transfer to wire rack to cool completely.