Description

These cookies are fantastic. They are the perfect consistency and just the right amount of lime flavor. So delicious!

Ingredients

Scale

Lime Sugar Cookies

2 1/4 cups unbleached all-purpose flour
1 cup crushed graham cracker
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cream of tarter
1/8 teaspoon sea salt
1 cup unsalted butter
1 cup white sugar
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla
1 lime zested and juiced
white sugar to coat the cookie dough balls

Glaze

1 2/3 cups powdered sugar
2–3 tablespoons heavy whipping cream
1 lime zested and juiced
1/2 teaspoon pure vanilla

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Instructions

Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with a silicone baking mat or parchment paper.
In a medium sized bowl, sift together flour, crushed graham crackers, baking soda, baking powder, cream of tarter and sea salt.
In a stand mixer cream together butter and sugar. Add the egg and egg yolk, vanilla, lime juice and lime zest. Beat until well combined.
Slowly add the dry ingredients to the wet ingredients, about 1 cup at a time. Beat until all ingredients are incorporated.
I use a #24 scoop and then divide that ball in half to make 2 balls. Roll the balls in a bowl of sugar so each ball is evening coated with sugar. Place the dough balls on your prepared cookie sheet.
Bake for 10 minutes.
While the cookies are baking, mix together the ingredients for the glaze (powdered sugar, heavy whipping cream, lime juice, lime zest and vanilla). Stir until smooth.
Once cookies are done baking, remove the pan from the oven and let cookies cool on the pan for 5 minutes. Then transfer to a cooling rack.
After cookies are completely cooled, spread on the glaze.

Notes

To Freeze:

Option 1: Make dough and glaze. Do not bake the cookies. Roll the dough in the sugar and then place, close together (but not touching), on a cookie sheet lined with parchment paper. Once you have used up all the dough, place the cookie sheet in the freezer and freeze for 4 to 5 hours. Once dough balls are frozen, transfer them into a freezer bag or air tight freezer container. Put glaze in a freezer bag (If you don’t think you will make all the cookies at one time, then I would divide the glaze into 2 or 3 different bags) and place the glaze inside the bag or container with the dough balls.

When ready to prepare Option 1: Remove desired amount of dough balls and glaze from the freezer. Place the dough onto a cookie sheet lined with a silicone baking mat (this mat fits my 15 inch by 21 inch baking sheet) or parchment paper. Bake the cookies for 12 to 13 minutes. Glaze as instructed.

Option 2: Bake the cookies. Once they have cooled, freeze them in a freezer bag or airtight container along with a freezer bag of the glaze. You could freeze the cookies after glazing them, but I prefer to freeze the cookies and glaze separately.

When ready to prepare Option 2: Remove desired amount of cookies from the freezer and let thaw on the counter until fully thawed. Then enjoy.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Desserts, Baked Goods