Soft Lime Sugar Cookies
These tender sugar cookies are brightened with fresh lime juice and zest, offering a soft center and subtly crisp edges in every bite.
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lime juice
- lime zest zest of 2 limes
Finishing
- extra granulated sugar for rolling
Instructions
Dry Ingredients
- Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper.
- Whisk together the all-purpose flour, baking powder, and salt until well combined.
Wet Ingredients
- In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes.
- Add the egg, vanilla extract, lime zest, and lime juice; beat until smooth.
- Gradually mix in the dry ingredients until just combined; do not overmix.
Finishing
- Portion the dough into 1½ tablespoon balls. Roll each ball in extra granulated sugar to coat.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Chill for 20 minutes.
- Bake for 10 to 12 minutes, until the edges are set and the bottoms are lightly golden.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough for 20 minutes helped me achieve perfect shape every time.
Rolling the balls in extra sugar before chilling gave a sparkly, glossy finish.
Freezing shaped dough worked great for make-ahead baking; bake straight from frozen, adding 1–2 minutes to the time.