Lime Cookies
These zesty lime cookies are the perfect contrast of sweet and sour, making them ideal for a poolside treat or for afternoon tea.
Ingredients
Cookie Dough:
- 210 g. all purpose flour (1¾ cups)
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- ⅛ tsp. salt
- 66 g. white sugar (⅓ cup)
- 45 g. confectioners sugar (¼ cup plus 2 tbsp.)
- 3 tsps. lime zest (2-3 limes; save the rest of the zest for the coating)
- 113 g. unsalted butter or vegan butter, softened (½ cup)
- 1 egg
- 3 teaspoons lime juice
Coating:
- 100 g. sugar (½ cup)
- 1 tsp. lime zest
- 60 g. confectioners sugar (½ cup)
Instructions
- Preheat oven to 350°F.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a mixing bowl, combine granulated sugar with lime lest, pressing zest into sugar with your fingers. Mix in confectioners sugar. Add butter and cream until fully incorporated.
- Beat in egg and lime juice.
- Mix in the flour mixture just until fully incorporated.
- Shape into balls, approximately 25 g. each (about 1 tbsp.), and place on cookie sheets at least 2 inches apart. Refrigerate for at least 15 minutes.
- Meanwhile, make the coating: Combine granulated sugar with lime lest, pressing zest into sugar with your fingers. Whisk in confectioners sugar. Roll warm cookies in mixture.
- Bake for 11-12 minutes. The bottoms should be lightly browned.
- Allow to cool for 1 to 2 minutes. Using a metal spatula, carefully roll each cookie in the coating while they are still warm. Allow to cool completely on wire rack.
Notes
- This recipe can easily be doubled.
- If the dough curdles when you add the egg and lime juice, mix in approximately 2 tablespoons worth of the flour mixture until the batter is smooth. Then fold in the remaining flour mixture just until it is fully incorporated.
- To make these dairy free, use vegan butter.
- There is enough coating to roll the cookies in the mixture twice.
- Do not skip refrigerating the cookie dough balls. Putting them in the oven while they are cold helps keep their shape.
- The refrigerated cookie dough balls can be refrigerated for up to a couple of days and baked as desired. Alternatively, they can be frozen so you can bake just a few cookies when you want, but you may need to add another minute or two of baking time.
- The baked cookies freeze wonderfully and defrost in approximately 10 minutes.
Nutrition
Calories: 135kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 39mg | Potassium: 18mg | Fiber: 1g | Sugar: 13g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
