Lime Sugar Cookies are your new favorite summer dessert! I love the burst of lime flavor with the sweetness of a chewy sugar cookie!
Lime is my favorite summer flavor! As soon as it gets warm, I start craving these Lime Sugar Cookies. The citrus flavor with lime juice and lime zest screams summer to me, just like a pineapple upside down cake. They’re bright, delicious, and so good they fly off the baking sheet before haveing a chance to cool!
LIME SUGAR COOKIES
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I was in the mood for cookies the other day, but I also wanted something light and summery. I’m a HUGE chocolate fan, but I just wanted something sweet and refreshing, and this was the perfect chewy compromise!
This lime sugar cookie recipe is so simple, it’s great for beginner bakers! There are no specialty ingredients or complicated methods here. Just mix, roll, and bake!
Lime Sugar Cookie Ingredients
LIMES: I use the lime juice and lime zest in these soft sugar cookies for a super strong flavor! The juice brings a burst of lime flavor, and the zest brings a subtle sweetness with a hint of lime.
LEAVENING AGENTS: I add baking soda and baking powder to this recipe for the fluffiest sugar cookies. I promise the doubling up is worth it when you sink into these sweet and chewy lime sugar cookies.
You’ll also need all the baking basics — softened butter, sugar, an egg, vanilla extract, flour, and a little salt.
How to Make Lime Sugar Cookies
- First, grab the dry ingredients and whisk together the baking soda, baking powder, salt, and flour.
- In a second bowl, cream the butter and granulated sugar together in a large bowl until light and fluffy.
- Then, add the egg, vanilla, lime juice, and lime zest to the creamed butter mixture.
- Next, add the flour mixture one cup at a time, mixing until just combined. Over mixed dough will make tough, hard cookies.
- To make the cookies, scoop the dough into 2 tablespoon balls and roll. Place the dough ball on a baking sheet with parchment paper (or a silicone baking mat) about 2 inches apart. Repeat this process with the remaining dough until the pan is full. You’ll need to work in batches.
- Bake for 13 to 15 minutes until the cookies are just barely browned on the bottom.
- Then all you need to do is pop them out of the oven and then transfer ’em to a wire rack to cool after a few minutes resting on the pan… if you can wait that long!
These cookies are fresh for about 3 days at room temperature. If you wanna enjoy a bite of summer longer, freeze them! They last up to 3 months frozen. Just thaw for immediate sunshine on your tongue.
What Can I Do with Lots of Limes?
If you’re looking for savory dishes, these jalapeño lime chicken wings are super zesty with a little heat. The sauce is just so good!
Keep it light and simple for your next pool party with pineapple coconut lime shrimp skewers. The juicy shrimp are marinated in a pineapple coconut lime sauce and charred just right on the grill.
Wanna sip your limes? This lemon lime sangria is the best of both worlds and super simple. It’s the best drink for citrus season!
Love lemon-lime sugar cookie truffles? Crumble up some of your Lime Sugar Cookies with these yummy lemon sugar cookies and mix with softened cream cheese for the truffle filling!
More Yummy Cookie Recipes
- Slice and Bake Sugar Cookies
- Lemon Poppy Seed Sugar Cookie Bars
- Raspberry Almond Thumbprint Cookies
- Sugar Cookie Icing
- Easy Peanut Butter Cookies
- More DESSERT recipes…
Tools used to make Lime Sugar Cookies
Mixer: I use a stand mixer to get the fluffiest creamed butter without the arm workout. But a hand mixer works too! The faster you whip, the fluffier these cookies will be.
Silicone mats: I love these reusable baking mats for all my desserts. They’re great for roasted veggies and anything you make in the oven! You’ll never use parchment paper again.
*This post originally posted on 06/07/2014.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat together the butter and sugar until light and fluffy, about 1-2 minutes.
- Add egg, vanilla, lime juice, and lime zest to butter mixture. Beat until combined.
- Add the flour mixture, one cup at a time, to the wet ingredients. Stop mixing once everything is combined.
- Roll 2 tablespoons of cookie dough into a ball and place it onto the prepared baking sheet. Repeat with the remaining dough, keeping the dough balls 2-inches apart.
- Bake for 13-15 minutes or until just barely browned on the bottom.
- Remove from the oven and allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.