Lime Cookies
Refreshing sweet and tangy lime cookies with a subtle ginger undertone, featuring a slightly chewy texture, and they are done when the edges turn lightly golden.
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These refreshing, sweet-tart lime cookies carry a delicate ginger base note, have a slightly chewy texture, and are perfectly baked once their edges turn a pale golden hue.
Ingredients
medium-gluten flour
2 cups
powdered sugar
¾ cup
baking powder
¼ teaspoon
salt
¼ teaspoon
lime zest (grated)
1 tablespoon
ground ginger
½ teaspoon
unsalted butter (chilled, cut into tablespoon-sized pieces)
¾ cup (1.5 sticks)
lime juice (bottled lime juice or fresh lime juice)
2 tablespoons
vanilla extract
1 teaspoon
coarse sugar (for sprinkling on the surface)
to taste
Instructions
1
Mix dry ingredients
In a food processor, combine flour, powdered sugar, baking powder, salt, lime zest and ground ginger. Pulse several times until evenly mixed. Scatter butter chunks over the flour mixture, then process for 25 to 30 seconds until the butter breaks into small pieces.
2
Add liquid ingredients
Mix lime juice and vanilla extract in a small cup. With the processor running, pour the lime juice mixture through the feed tube, then process for a few seconds until the dough just starts to come together.
3
Shape and chill
Turn the dough out onto a work surface. Knead a few times until it forms a cohesive ball. Cut the dough in half, then roll each half into an 8-inch long log. Wrap tightly in plastic wrap and refrigerate for at least 2 hours until firm (or store in the refrigerator for up to 3 days).
4
Prepare for baking
Adjust the oven rack to the center position and preheat the oven to 325°F.
5
Slice and bake
Unwrap the dough logs. Cut each log into approximately ¼-inch thick rounds, place the cookies on an ungreased baking sheet, leaving 1 inch of space between each cookie. Lightly sprinkle with coarse sugar. Bake one sheet at a time for 14 to 18 minutes, until the edges are pale golden; do not overbake. Transfer the cookies to a cooling rack to cool completely.
