Lime Cookies

Phil made these for an impromtu picnic we went on the other day and they are an excellent summer cookie!  I bet they would be even better made with key limes, but we just had a couple of limes in the back of our fridge to use up.


Lime Cookies


1/2 cup butter
1 cup white sugar
1 egg
1 1/2 cups whole wheat flour (or AP if that’s what you’ve got)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup fresh lime juice
2 (or more) teaspoons lime zest, grated or chopped finely
confectioners’ sugar for decoration (optional, these are plenty sweet) & more lime juice (optional)

To Do:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use silpat liners.
  2. Cream butter, sugar and egg until smooth. Stir in lime juice and lime zest.
  3. In a separate bowl, combine the flour, baking powder, and salt.  Mix this the wet mixture until combined.
  4. Form dough into small balls, place on cookie sheet and flatten a bit with your hands or the bottom of a glass.
  5. Bake 10 minutes in the preheated oven or until they are golden colored on top.
  6. Place cookies on a cooling rack and sift confectioners’ sugar over cookies if desired. Another option is to mix the powdered sugar with a bit of lime juice to make a paste and then smooth that over the cookies. When it cools down, it will form a sugar-lime shell over the cookie.

3 Comments on “Lime Cookies”

  1. Sandy says:

    We have a very, very, very productive lime tree, so new recipes are always worth trying.

    Made these this morning, had to add a bit more flour, ended up with 3 dozen cookies. Sifted icing sugar over 1 doz., drizzled icing sugar w/lime juice over 1 doz., and finally drizzled the sugar/juice over the last dozen before sprinkling a spice mixture I use for zippy pecans on top. The spice mixture has a bit of sugar, cumin, cayenne, salt and added a little zip to the cookies. Thanks so much for this new recipe.

  2. Daniel says:

    I was wondering about the flour too, I made up a batch and had to add quite a bit more flour to get the consistency right. More like 2 1/4 cups of flour rather than the 1 1/2 cups specified above. Could there be a typo in the recipe? Or is this just because of the difference between white and whole wheat flour?

    Casual Kitchen

  3. tinaspins says:

    I assume it’s because of the density of the WW flour. Sorry folks, I will update the recipe with your AP discoveries!

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