These slice and bake iced lime cookies begin with a shortbread-style dough, but they are flavored with fresh lime zest, lime juice, and even lime oil, to bring out the sweet citrusy flavor.
These lime cookies are rolled in sparkling sugar, baked, and then dunked in a lime flavored glaze. Finally, they are finished with more lime zest.
I used standard limes for these cookies, but you could use key limes if you prefer.
These cookies are easy to make, and the dough can be prepared in advance and placed in the refrigerator overnight. Everyone loved these.
Ingredients:
Limes and Lime Zest: I used organic limes from Melissa's Produce. To get the most juice from the limes, roll them on a hard surface while squeezing before cutting.
From the Pantry: Brown sugar, Vanilla, all-purpose flour, cinnamon, and salt.
From the Refrigerator: Salted butter and egg.
Sparkling Sugar: For rolling the dough edges.
For the Glaze: Confectioners' sugar, milk, vanilla, lime juice, lime zest.
Optional Ingredient: To bring out the lime flavor, I also added a few drops of lime oil.
To Make The Cookies:
First, beat the butter and sugar together and then add it the egg, vanilla, lime zest, juice, and optional lime oil. Add the flour, cinnamon, and salt, and mix until the flour just disappears. Divide the dough in half, roll each half into a log, and place in the refrigerator.
Next, chill the dough for about an hour and then roll the logs in the sparkling sugar. Wrap the dough logs and freeze for an hour or refrigerate for 2 to 12 hours.
Aftrr that, slice each log into 12 slices and place them on parchment lined baking sheets and bake at 350 for about 15 minutes. In the meantime, mix the glaze ingredients.
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Finally, once the cookies have cooled, dip the tops in the glaze and sprinkle with lime zest.
Storing:
Keep these cookies in an airtight container for up to three days. You can also freeze the baked cookies prior to glazing for up to 30 days. Glaze them after defrosting.
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Recipe Variation:
You can substitute lemon or orange for the lime flavor and zest.
More Cookie Recipes:
- Banana Pudding Cookies from Creative Cynchronicity
- Cranberry Oat Cookie Bars from That Recipe
- Iced Lime Cookies from Karen's Kitchen Stories
- Oatmeal Raisin Toffee Cookies from A Kitchen Hoor's Adventures
- Old Fashioned Ritz Cracker Cookies from Jen Around the World
- Pumpkin Biscotti from Art of Natural Living
- Ube Cool Whip Cookies from Hezzi-D's Recipe Box
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Iced Lime Cookies
These slice and bake iced lime cookies are flavored with fresh lime zest, lime juice, and lime oil.
Ingredients
- 1 1/2 sticks salted butter, softened
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- Zest of on large lime
- 2 tablespoon lime juice
- 1/4 teaspoon lime oil
- 2 cups plus one tablespoon (9 1/2 to 10 ounces) all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Course sparkling sugar for rolling
- 1 1/4 cups confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 2 tablespoons plus 1/2 teaspoon lime juice
- Lime zest
Instructions
- Beat the butter until light and then add the brown sugar and beat until fluffy. Stir in the egg, vanilla, lime zest, juice, and lime oil. Mix until just combined.
- Add the flour, cinnamon, and salt and mix until flour is just combined.
- Divide the dough into two parts and form each into a log, about 8 inches long. Chill for about an hour and then roll in the sparkling sugar. Wrap in plastic wrap and refrigerate for 2 to 12 hours. You can also freeze the dough for an hour.
- Heat the oven to 350 degrees F and line two baking sheets with parchment paper. Slice each log into 12 slices and arrange them two inches apart on the baking sheets. Bake the cookies, one sheet at a time, for 15 to 18 minutes. Cool on the pan for 5 minutes and then transfer to a wire rack.
- When the cookies have cooled, mix the glaze ingrdients. Dip the cookies in the glaze and sprinkle with zest.
Nutrition Facts
Calories
141Fat (grams)
6 gSat. Fat (grams)
4 gCarbs (grams)
21 gFiber (grams)
0 gNet carbs
20 gSugar (grams)
12 gProtein (grams)
1 gCholesterol (grams)
23 mgRecipe adapted from The One Bowl Baker.
