A subtle zing makes these lime-infused sugar cookies refreshing and bright. These can be made egg-free and vegan, and with an unbelievably chewy texture, they’re bound to be a summer favorite!
To me, lime is the essence of summer! The zing from a fresh lime is enough to brighten any recipe, which is why I love using fresh limes during those hot summer months.
Just like my Orange Sugar Cookies (which you guys loved by the way!) these lime sugar cookies have a bright, zingy flavor and are chewy with every bite.
Why You’ll Love These Cookies:
- A touch of lime zest brightens and livens the flavor
- Dough can be made ahead of time
- Oh-so chewy with a melt-in-your-mouth texture
- Options to make completely vegan or egg-free
- Limes: Key limes are preferred but if your grocery store only has regular limes those will work as well. Two small limes give the cookies a subtle fresh flavor, but if you want the zing to shine through, I would use three small ones.
- Flour: Plain all-purpose flour. I have not tested this with gluten-free flour.
- Flax Egg OR Egg: You can use a regular chicken egg OR, to make them vegan, use a flax egg consisting of one tablespoon ground flax and three tablespoons water.
- Sugar: Plain white granulated sugar.
- Salt, Baking Powder
How to Make Lime Sugar Cookies:
Here’s a quick run-through of how to make these cookies. See the full instructions and ingredient list below.
1: Whisk together the flour, baking powder, and salt. Set aside.
2: In a separate bowl, cream the butter and sugar together. Beat in the egg (or flax egg, see notes in the recipe card), lime juice, and lime zest.
3: Slowly add in the dry ingredients and beat until fully incorporated. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour.
4: Preheat the oven to 350F and scoop the dough into balls. Roll the dough in powdered sugar and evenly space on a parchment paper-lined baking tray. Bake for 10-12 minutes or until the bottoms are lightly golden. Let the cookies cool on the tray for 2-3 minutes before transferring to a cooling rack or plate.
Frequently Asked Questions:
Do I have to use key limes?
Nope! Any regular lime will work for this recipe. However, if you choose to use key limes the cookies will be more flavorful.
Do I have to chill the dough?
Yes. I know it’s probably not the answer you were hoping for, but it makes a huge difference in the texture and flavor of the cookies. You’ll allow the dough to absorb the lime juice, making for a more prominent flavor, and solidify the butter, which will prevent the cookies from becoming flat when baking in the oven. Chill the dough for a minimum of 1 hour or up to 24 hours in the refrigerator for best results.
Can I make these egg-free/vegan?
Yes! These cookies work really well with a flax egg and vegan butter (like Earth Balance) if making vegan or egg-free.
Key Lime Sugar Cookies
- 1 Egg OR Flax Egg (See notes to make the flax egg)
- 1 1/2 Cups All-purpose Flour
- 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 1/2 Cup Butter (Softened, 1 stick. See notes for vegan.)
- 3/4 Cup Granulated Sugar
- 2 Limes (squeezed and zested)
- 1/2 Cup Powdered Sugar
- If not making egg-free/vegan skip this step. In a small bowl, prepare the flax egg by combining ground flax and water. Place in the refrigerator for at least 10 minutes.
- Meanwhile, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream the butter and granulated sugar together. Add the egg/flax egg, lime zest, and juice of two small limes. Beat for 20 seconds. Slowly add the dry ingredients to the wet and beat until evenly combined. Cover the bowl with plastic wrap and let the dough chill in the refrigerator for at least 1 hour.
- Once the dough is chilled, remove from the refrigerator and scoop into balls. Roll each ball in powdered sugar. Space out the cookie dough on a baking tray lined with parchment paper. Bake at 350F for 10-12 minutes.
- Remove from the oven and let cookies sit on the tray for an extra 2-3 minutes before transferring to a cooling rack or plate.
- Flax Egg: Combine 1 tablespoon ground flax and 3 tablespoons water and place in the refrigerator for 10 minutes to thicken.
- Vegan: Use vegan butter and a flax egg.
- Store in an airtight container at room temperature for up to 4 days.
- High Altitude: No adjustments needed.
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