Key Lime Crinkle Sugar Cookies
Sweet and tart sugar cookies loaded with bright key lime flavor. These cookies are light and refreshing and this recipe freezes well. Makes 30 medium sized (2 inch) cookies. Vegetarian.
Servings 30 cookies
Calories 83kcal
Ingredients
- 8 Tbsp unsalted butter, softened =1 stick
- 1 cup granulated cane sugar
- 1 large egg
- 2 Tbsp key lime juice = juice of 5-6 key limes
- 1 Tbsp key lime zest = zest of 5-6 key limes
- 1/4 tsp vanilla extract
- 1½ cups all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 cup powdered sugar
Instructions
Prep Ingredients:
- Preheat oven to 350° F. Line 2 sheet trays with parchment or use 2 non-stick cookie pans.
- In a small bowl, whisk together vanilla extract, key lime juice, and key lime zest. Set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Pour 1/4 c powdered sugar in a shallow dish and set aside.
Make the cookies:
- In a large bowl with stand or hand mixer, cream together butter and sugar on medium speed for 2-3 minutes.
- Beat in egg and liquid ingredients (extract, zest, and juice) until incorporated. Scrape sides down if needed.
- On low speed, add in dry ingredient mixture (flour, salt, baking powder, and baking soda) until just combined and no flour pockets remain.
- Using a small cookie scoop (1 Tbsp), form rounded balls of cookie dough and roll in powdered sugar to coat. Place cookies 2 inches apart on prepped cookie sheets. Discard leftover powdered sugar.
- Bake on 350° F for 11-14 minutes until lightly browned around edges and top is matte (no longer shiny). Let cool on pan for 5 minutes to firm, then transfer to cooling rack.
Store cookies:
- Store cookies in an airtight container at room temperature for up to 4 days.
Notes
- Fine zest distributes more evenly than larger pieces-- a microplane zester can help. The zest is key to adding more natural flavor to the cookies.
- Substitute regular lime zest if Key limes are not in season--still delicious!
- This recipe does not have color added but feel free to add green, if desired.
- Portion out cookie dough into balls onto a sheet tray in a single layer (before rolling in powdered sugar).
- Place in freezer for 1 hour then move to a freezer container or bag--store frozen up to 3 months.
- When ready to bake, let cookie dough sit at room temperature for 30 minutes then roll in the powdered sugar. Bake as directed above.
Nutrition
Serving: 1cookie | Calories: 83kcal