These little cookies pack a big punch. Fresh lime. Butter. Sugar. That’s it.
They’re crisp at the edges. Tender in the middle. Bright with lime. 25 minutes. No fancy ingredients. Just big flavor.
Ingredients
Makes 24 cookies.
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg yolk
- 2 tbsp fresh lime juice (about 1 large lime)
- 2 tbsp lime zest (about 2-3 limes)
- 2 cups all-purpose flour
- ¼ tsp salt
- ¼ cup powdered sugar (for dusting, optional)
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Butter and Sugar
- Beat butter and granulated sugar until light and fluffy (about 2 minutes).
- Add egg yolk, lime juice, and lime zest. Beat until combined.
Step 3: Add Dry Ingredients
- Whisk flour and salt. Gradually add to butter mixture. Mix until just combined. (Don’t overmix.)
Step 4: Scoop and Bake
- Scoop tablespoon-sized dough balls onto baking sheets (2 inches apart).
- Bake 12-15 minutes until edges are lightly golden. Centers will look soft.
Step 5: Cool and Dust
- Cool on baking sheet 5 minutes. Transfer to wire rack.
- Dust with powdered sugar while still warm (if using).
Summary
Prep Time: 10 minutes | Cook Time: 12-15 minutes | Total Time: 25 minutes
Yield: 24 cookies
Difficulty: Easy
Storage Notes
Room Temp:
Store in an airtight container for up to 1 week.
Freezer Friendly:
Freeze dough for 3 months. Bake from frozen at 350°F for 15-18 minutes.
Pro Tip:
Zest the limes before juicing. Fresh zest is non-negotiable here.
