Key Lime Cookies
Freshly squeezed key lime juice and zest are the stars of these soft and delightful crinkle-style Key Lime Cookies. They're just the right blend of citrus and sweet, offering a unique twist on traditional cookies.
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Makes: 20 cookies
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Ingredients
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup + 3 Tbsp granulated sugar, divided
- 1 large egg
- 1 large egg yolk
- 3 tablespoon freshly squeezed key lime juice (from about 12 key limes)
- 2 teaspoon key lime zest
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ÂĽ teaspoon baking soda
- ÂĽ teaspoon salt
- 2-3 drops green food coloring or mix of yellow and blue (optional)
- â…“ cup confectioners' sugar
Instructions
- Preheat oven to 325 degrees and line two baking sheets with parchment paper or Silpats.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and 1 cup sugar until light and fluffy, 2-3 minutes.
- Add egg, egg yolk, key lime juice, and key lime zest and mix until just combined.
- In a separate large bowl, whisk together flour, baking powder, baking soda, and salt.
- Pour dry ingredients into wet mixture and mix until just combined, taking care not to over-mix. Fold in green food coloring (or a mix of yellow and blue) until well combined, if desired.
- Place remaining 3 tablespoon granulated sugar in a small bowl and place confectioners’ sugar in a separate small bowl. Using about 2 tablespoons of dough at a time, roll dough into balls. Roll each ball into granulated sugar, followed by confectioners’ sugar. Place on prepared baking sheets about 2 inches apart.
- Bake cookies for 15-17 minutes, until set. They should still be soft. Let cookies cool in pan for a couple minutes before moving to rack to cool completely.
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