Lime Sugar Cookies. Our new obsession. We actually hit a point of chocolate overload (well maybe, I also ran out 🤷‍♀️). These are really simple to bake up and a subtle riff on my Vanilla Bean Sugar Cookies. Crispy at the edges, chewy in the center, these are really really really good😋. We can’t stop eating them. There’s an ulterior motive behind these I’ll be sharing soon (scroll down to see). Keep in mind, you can make limeade and margaritas with the limes you zest. Win win💚.

Crispy Chewy Lime Sugar Cookies

Makes about 36-3” cookies

Ingredients-

2 sticks (226 grams) unsalted butter, room temp

1 cup (200 gr) sugar, plus 1/2 cup (100 gr), separated

3/4 cup (135 gr) brown sugar gently packed

1 egg, room temp

1 1/2 tsp vanilla

2 1/2 tsp fresh lime juice

Zest of 2 limes, 3 if they’re small, plus zest of 3 additional limes, divided

2 cups (300 gr) all purpose flour

1 tsp salt

1/2 tsp baking soda

*2 tsp confectioners sugar

Method-

1- Line a baking sheet with parchment and set aside.

2- Preheat oven to 350F

3- Using a hand or stand mixer fitted with paddle attachment, cream butter and sugars (reserve that extra half cup!) until light and fluffy.

Add egg and vanilla and continue. Lower speed a bit and mix in lime juice until fully combined. Scrape down sides as you go.

4- In a separate bowl. Whisk flour, salt and baking soda. Sprinkle in first round of lime zest (you will need the reserve for topping) and run through with your fingers to evenly distribute and avoid clumps.

5- On low speed, combine wet with dry ingredients to form cookie dough. Dough will be a little sticky. Using a tbs, scoop dough and form into balls and roll the tops in reserved sugar to create a fine layer. Gently press tops with the bottom of a glass or the heel of your hand to level a bit. Refrigerate, 1-4 hours or overnight. Working in batches, on parchment lined tray, about 9 at a time allowing a 2-3” inches between each for spreading. They will need to bake for approximately 12 minutes. You don’t want the edges or bottoms to brown. Adjust time as your oven requires. While they’re baking, combine remaining lime zest with confectioners sugar and set mixture aside.

6- At about the 9-10 minute mark, if you want a flat cookie, lift and drop the baking sheet on the oven rack so cookies collapse. Continue baking for the remaining 2 minutes or so. Just after you remove them from the oven, sprinkle with lime zest mixture and allow to cool for about 4 minutes in the pan (they will deflate again) and transfer to a cooling rack. They should have delicate crispy edges and chewy centers. Warning: dangerously habit forming.

Enjoy!