January 10, 2024
Review RecipeLime Cookies
Lime cookies are a zesty and tropical treat that combines the tangy lime flavor with the sweet coconut in every delicious bite.
Jump to Recipe
Table of Contents
Get ready to tantalize your taste buds with these easy lime cookies. These zesty treats are a delightful fusion of tangy lime and sweet coconut, topped with a sweet lime glaze, making them perfect for any occasion.
Lime Cookies Ingredients
A handful of pantry staples create these soft and chewy cookies. Freshly squeezed lime juice and zest infuse vibrant lime flavors, while vanilla extract adds a subtle sweetness.
Last but not least, sweetened shredded coconut brings texture and tropical flair to these delightful cookies.
You’ll need:
For The Cookies:
- 3 cups of all-purpose flour
- 2 teaspoons of cornstarch
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 cup of unsalted butter, slightly melted (cold butter from fridge put in the microwave on high for 40 seconds)
- 1 cup of granulated sugar
- ¼ cup of light brown sugar, packed
- ¼ cup of freshly squeezed lime juice
- 1 tablespoon of fresh lime zest
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of sweetened shredded coconut
For The Glaze:
- 1½ cups of powdered sugar
- 3 tablespoons of freshly squeezed lime juice
- 1 tablespoon of unsalted butter, melted
Substitutions and Additions
LIME ZEST: If you’re out of fresh limes, you can use dried lime zest or even a bit of lime extract. Adjust the quantity to your taste preference.
SWEETENED SHREDDED COCONUT: If you prefer less sweetness, unsweetened shredded coconut works perfectly. It offers a subtle, nutty undertone.
How To Make This Lime Cookies Recipe
Let’s dive into making the cookie dough and lime glaze for these citrusy delights.
STEP ONE: Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl. Set the dry ingredients aside for now.
OUR RECIPE DEVELOPER SAYS
It’s important to measure out the flour accurately. Too much or too little flour will affect how the cookies turn out. Either use a food scale to measure out the grams exactly or use the spoon and scoop method. The spoon and scoop method means you put the measuring cup on the counter, then use a spoon to scoop flour directly out of the bag and lightly place it into the cup.
STEP TWO: In a separate large bowl, beat the butter, granulated sugar, and light brown sugar on high until well combined (about 2 minutes).
STEP THREE: Beat the lime juice, lime zest, eggs, and vanilla (on high) into the butter mixture until well combined (about 1 minute).
Use a spatula to scrape down the sides of the bowl. The mixture will look a bit curdled with the lime juice, but that’s perfectly normal.
STEP FOUR: Add flour mixture into the wet mixture and beat on low just until combined, until you no longer see streaks of white flour. Do not overmix.
STEP FIVE: Stir in the shredded coconut using a spatula (not the electric mixer). It’s important not to use the electric mixer for this step. If the dough is overmixed, the cookies won’t be soft and chewy.
STEP SIX: Line a baking sheet with parchment paper.
STEP SEVEN: Using a 2-tablespoon-sized cookie scoop, scoop balls of cookie dough onto the parchment-lined baking sheet. These cookie dough balls will be about 30 grams each.
The cookies can be close together for this step but not touching, or they’ll stick together.
STEP EIGHT: Use your hands to roll the cookies into round balls. If the cookie dough is sticking to your hands, very lightly spray your hands with non-stick cooking spray.
STEP NINE: Place the tray of unbaked cookies in the freezer for 15 minutes. Freezing the cookies before baking helps to prevent the cookies from spreading too much during baking.
STEP TEN: Preheat the oven to 350°F.
STEP ELEVEN: Line a second baking sheet with parchment paper, take some cookies out of the freezer, then place those cookies on the baking sheet.
Cookies should be at least 2 inches from each other on the baking sheet to allow a bit of space for spreading.
It is important to bake only one tray of cookies at a time to ensure an even baking temperature for all cookies. Leave the rest of the cookies in the freezer until you are ready to bake them.
STEP TWELVE: Place one tray of cookies into the oven to bake. Bake each tray of cookies for 13 to 14 minutes.
The baked cookies may look slightly under-baked, but they’ll continue to bake on the hot tray after you remove them from the oven.
You don’t want to overbake the cookies, or they won’t be soft and chewy.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
STEP THIRTEEN: Let cookies cool for 10 minutes on the hot baking tray before removing them to a wire rack to cool completely.
STEP FOURTEEN: For the quick lime glaze, stir together confectioners’ sugar, lime juice, and melted butter until smooth. Drizzle glaze over cooled cookies.
PRO TIP:
Leave the cookies on the cooling rack when pouring the glaze over top so the drizzle doesn’t pool around them.
How To Serve
These coconut lime cookies make a splendid addition to your afternoon tea spread. Pair them with a citrus-infused herbal tea or iced tea for a refreshing combo.
Elevate your dessert game by turning these cookies into an ice cream sandwich. Add a scoop of vanilla ice cream in between two of the cookies for a sweet treat.
If you are a fan of lime desserts, you should also check out our key lime fudge and no bake key lime pie.
MORE COOKIE RECIPES
Storage
MAKE AHEAD: You can prepare the cookie dough ahead and store it in the fridge for up to 24 hours before baking. Just remember to let it soften slightly before scooping.
IN THE FRIDGE: Store baked cookies in an airtight container in the fridge for up to five days. Bring them to room temperature before serving.
IN THE FREEZER: To freeze, arrange baked and cooled cookies in a single layer in an airtight container with parchment paper between layers. They’ll stay good for up to two months.
REHEATING: Let the frozen cookies thaw at room temperature. For a warm treat, pop them in a preheated oven at 350°F for a few minutes.
Why We Love This Recipe
Here are two of the many reasons we love these lime and coconut cookies.
CITRUS BURST: We adore this simple lime cookie recipe because it combines the zesty brightness of lime with the comforting sweetness of coconut, creating a flavor explosion in every bite.
CHEWY TEXTURE: These cookies strike the perfect balance between soft and chewy, thanks to the careful mixing and freezing steps.
These coconut lime cookies are a tropical delight that adds a refreshing burst to snack time. With their zesty lime flavor, sweet glaze, and chewy coconut goodness, they’re perfect for lime lovers.
Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened?
You can, but it’ll alter the sweetness of the cookies. We recommend sticking to sweetened coconut for the perfect balance.
How can I prevent the cookies from spreading too much?
Freezing the cookie dough balls before baking helps prevent excessive spreading. Ensure they have space on the baking sheet for even cooking.
Can I use lime extract instead of fresh lime juice?
Lime extract can be used, but it’s more concentrated, so use it sparingly. Start with a quarter teaspoon and adjust to taste.
Can I add chocolate chips to these cookies?
White chocolate or semi-sweet chocolate chips pair wonderfully with the tropical flavors.
Can I freeze the cookie dough?
You can freeze the dough. Form it into balls, freeze on a tray, and then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.
Can I substitute lime juice with lemon juice?
You can, but it will change the flavor profile to lemony. If you enjoy lemon cookies, go for it!
Can I make smaller cookies with this recipe?
You can adjust the size, but keep an eye on the baking time, as smaller cookies may require less time in the oven.
Can I skip the lime zest in this recipe?
While possible, lime zest adds a burst of citrus flavor. We recommend using it for the full limey experience.
More Recipes You’ll Love
Lime Cookies
Lime cookies are a zesty and tropical treat that combines the tangy lime flavor with the sweet coconut in every delicious bite.
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 40 cookies
Ingredients
Cookies
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, slightly melted (cold butter from fridge put in microwave on high for 40 seconds)
- 1 cup granulated sugar
- ¼ cup light brown sugar, packed
- ¼ cup lime juice, freshly squeezed
- 1 tablespoon lime zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
Glaze
- 1½ cups confectioners’ sugar
- 3 tablespoons lime juice, freshly squeezed
- 1 tablespoon unsalted butter, melted
Instructions
- Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl. Set the dry mixture aside for now.
- In a separate large bowl, beat the butter, granulated sugar, and light brown sugar on high until well combined (about 2 minutes).
- Beat the lime juice, lime zest, eggs, and vanilla into the butter mixture on high speed until well combined (about 1 minute). Use a spatula to scrape down the sides of the bowl. The mixture will look a bit curdled with the lime juice, but that’s perfectly normal.
- Add flour mixture into the wet mixture and beat on low just until combined, until you no longer see streaks of white flour. Do not overmix.
- Use a spatula (not the electric mixer) to stir in the shredded coconut. It’s important not to use the electric mixer for this step. If the dough is overmixed, the cookies won’t be soft and chewy.
- Line a baking sheet with parchment paper.
- Using a 2-tablespoon-sized cookie scoop, scoop balls of cookie dough onto the parchment-lined baking sheet. These cookie dough balls will be about 30 grams each. The cookies can be close together for this step but not touching, or they’ll stick together.
- Use your hands to roll the cookies into round balls. If the cookie dough is sticking to your hands, very lightly spray your hands with non-stick cooking spray.
- Place the tray of unbaked cookies in the freezer for 15 minutes. Freezing the cookies before baking helps to prevent the cookies from spreading too much during baking.
- Preheat the oven to 350°F.
- Line a second baking sheet with parchment paper, take some cookies out of the freezer, then place those cookies on the baking sheet. Cookies should be at least 2 inches from each other on the baking sheet to allow a bit of space for spreading. It is important to bake only one tray of cookies at a time to ensure an even baking temperature for all cookies. Leave the rest of the cookies in the freezer until you are ready to bake them.
- Place one tray of cookies into the oven to bake. Bake each tray of cookies for 13 to 14 minutes. The baked cookies may look slightly under-baked, but they’ll continue to bake on the hot tray after you remove them from the oven. You don’t want to overbake the cookies, or they won’t be soft and chewy.
- Let cookies cool for 10 minutes on the hot baking tray before removing to a wire rack to cool completely.
- For the glaze: Stir together confectioners’ sugar, lime juice, and melted butter until smooth. Drizzle glaze over cooled cookies.
Notes
- It’s important to measure out the flour accurately. Too much or too little flour will affect how the cookies turn out. Either use a food scale to measure out the grams exactly or use the spoon and scoop method. The spoon and scoop method means you put the measuring cup on the counter, then use a spoon to scoop flour directly out of the bag and lightly place it into the cup.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
- Leave the cookies on the cooling rack when pouring the glaze over top so the drizzle doesn’t pool around them.
Nutrition
Calories: 136kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 67mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Even More Recipes You’ll Love
- Air Fried Oreos
- Butterscotch Haystacks
- no bake cookies
- banana boat campfire
- Brownie in a Mug
- carrot roll cake
- Tropical Cheesecake Fruit Salad
- american flag dessert
- carrot cake swiss roll
- homemade vanilla ice cream
- no bake pumpkin desserts
- Apple Salad
- Christmas Granola
- Christmas Sugar Cookie Dip
- Marshmallow Peanut Butter Squares
Leave a Comment