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 Time10

Cook Time14

Chill Time15

Total Time39

Course: Dessert

Cuisine: American

Keyword: Lime Cookies Recipe

Servings: cookies

Calories: 136kcal

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