Description
These Lime Cookies are delightfully soft, chewy, and bursting with fresh citrus flavors from both lime and lemon. Perfectly balanced with sweet sugar and tangy zest, these cookies make a refreshing treat that is easy to prepare and bake. Their subtle citrus notes and buttery texture make them an ideal snack or dessert for any occasion.
Ingredients
Units
Scale
Dough Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
For Rolling
- 1/3 cup white sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper or a Silpat silicone mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour and baking soda. Stir well to distribute the baking soda evenly throughout the flour, then set this dry mix aside.
- Cream Butter and Sugar: Using an electric hand or stand mixer, cream together the softened unsalted butter and granulated sugar until the mixture becomes smooth and creamy, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, lemon juice, and lime juice into the creamed butter and sugar, mixing until all the wet ingredients are fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients along with the lemon zest and lime zest. Mix together just until a dough forms; be careful not to overmix to keep the cookies tender.
- Scoop and Roll Dough: Using a 1-inch cookie scoop, portion out dough balls. Roll each ball in the white sugar thoroughly to coat them, then place the coated dough balls onto your prepared cookie sheet, evenly spaced.
- Bake the Cookies: Bake in the preheated oven for 10 minutes or until the cookies are set and the bottoms are lightly browned, indicating they are perfectly baked.
- Cool Cookies: Let the cookies cool on the cookie sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can use granulated sugar or decorator’s sanding sugar for rolling the cookies before baking; skipping this step is optional and the cookies will remain delicious.
- Using one type of citrus juice and zest (either lime or lemon) works just as well if you prefer simplicity.
- Chilling the dough for 30 minutes can enhance the texture by creating a puffier, chewier cookie, though it is not mandatory.
- For added delight, frost these cookies with vanilla or lime-flavored buttercream icing.
- Store cookies in an airtight container at room temperature for up to one week, refrigerate if frosted, and freeze up to 3 months with individual wrapping for best quality.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 25mg
