This recipe was one of my best sellers at farmers markets.
Perfect for wanting a refreshing cookie in summer.!
You can substitute lemon for lime for personal preference.
Ingredients(Makes about 24 cookies)
1 cup salted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoon pure vanilla extract
2 tablespoons fresh lime juice
Zest of 2 limes
2 ½ cups all-purpose flour
½ teaspoon baking soda
Optional: little green food coloring for extra green color
optional: 6 Graham crackers
Instructions
1. Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
3. Beat in the egg, vanilla extract, lime juice, and lime zest until fully combined.
Optional: Mix little bit lime zest, teaspoon of melted butter, and crushed Graham crackers to make a crumbly dry mixture to dip your cookies in
4. In a separate bowl, whisk together the flour and baking soda.
5. Gradually add the dry ingredients into the wet mixture, mixing until just combined. Don’t overmix.
6. Scoop 1 tablespoon-sized portions of dough, roll into balls, and if desired, roll each ball in Graham cracker mix crumbs.
7. Place on prepared baking sheets about 2 inches apart. Bake 9–11 minutes, or until the edges are lightly golden.
8.Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Extra Flavor
For a stronger citrus punch, add ½ teaspoon lime extract. Drizzle cooled cookies with a simple glaze made from powdered sugar and lime juice. Swap half the lime zest for lemon zest for a two-citrus twist.
