Sugar Cookies With Lime Essence Recipe

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Sugar Cookies With Lime Essence
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  1. Note: The cookies are softer and more tender when made with unbleached flour that has a protein content of about 10.5 percent. Pillsbury or Gold Medal works best; King Arthur flour has a higher protein content (around 11.7 percent) and will result in slightly drier, cakier cookies. Do not discard the butter wrappers; they have just enough residual butter on them for buttering the bottom of the drinking glass used to flatten the dough balls. To make sure the cookies are flat, choose a glass with a smooth, flat bottom. Rolled into balls, the dough will keep in the freezer for up to 1 week. The baked cookies will keep in an airtight container for up to 5 days.
  2. 1. In food processor, process 1/2 cup sugar and 1 teaspoon lime zest until zest is evenly distributed, about 10 seconds; set aside.
  3. 2. Adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Line two large baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl; set aside.
  4. 3. In standing mixer fitted with paddle attachment or with hand mixer, beat butter, 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg, remaining 2 teaspoons zest, and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.
  5. 4. Place lime sugar for rolling in shallow bowl. Fill medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon dough into 1 1/2-inch ball between moistened palms; roll ball in lime sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on each sheet). Using butter wrapper, butter bottom of drinking glass; dip bottom of glass in remaining lime sugar and flatten dough balls with bottom of glass until dough is about 3/4 inch thick.
  6. 5. Bake until cookies are golden brown around edges and just set and very lightly colored in center, 15 to 18 minutes, reversing position of cookie sheets from front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 160.58 Kcal (672 kJ)
Calories from fat 72.23 Kcal
% Daily Value*
Total Fat 8.03g 12%
Cholesterol 28.31mg 9%
Sodium 30.33mg 1%
Potassium 27.99mg 1%
Total Carbs 20.97g 7%
Sugars 12.93g 52%
Dietary Fiber 0.31g 1%
Protein 1.5g 3%
Vitamin A 0.1mg 3%
Iron 0.6mg 3%
Calcium 10mg 1%
Amount Per 100 g
Calories 447.14 Kcal (1872 kJ)
Calories from fat 201.13 Kcal
% Daily Value*
Total Fat 22.35g 12%
Cholesterol 78.83mg 9%
Sodium 84.45mg 1%
Potassium 77.94mg 1%
Total Carbs 58.4g 7%
Sugars 36g 52%
Dietary Fiber 0.88g 1%
Protein 4.19g 3%
Vitamin A 0.3mg 3%
Iron 1.6mg 3%
Calcium 27.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
  • 4

Good Points

  • saturated fat free,
  • low sodium

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