Lime cooler cookies have it all! A little bit tart, a little bit sweet, and light and tender—score!
Course Dessert
Prep Time 20 minutesmins
Cook Time 16 minutesmins
Total Time 36 minutesmins
Servings 18-20 cookies
Calories 109
Author Cheryl Najafi
Ingredients
1/2cupunsalted butter
1/2cuppowdered sugar
1/2tsppure vanilla extract
1pinchsalt
1zest of limeabout 2 tsp
1cupall-purpose flour
1/2tspbaking powder
1Tbsplime juicefreshly squeezed
1cuppowdered sugarfor coating
Instructions
Preheat oven to 325 degrees and line a baking sheet with parchment paper. In a large bowl mix butter and powdered sugar together until sugar is completely dissolved and no lumps remain. Add vanilla, salt and lime zest then stir until combined.
Sift flour and baking powder over butter mixture and mix just until dry ingredients are mixed into butter and no dry spots remain—the dough will still look a bit dry and will not yet have formed a cohesive mass.
Add lime juice and mix only until the dough comes together—don’t overwork the dough or cookies will become tough. Scoop approximately 2 tsp of dough and roll into a 1" ball. Place on baking sheet and repeat with all remaining cookie dough—they’ll spread in the oven so there’s no need to press them down.
Bake 14–16 minutes or until the cookies become just slightly golden brown around the edges. Remove from oven and carefully transfer to a cooling rack, as they’re quite fragile when warm.
When the cookies have cooled a bit but are still slightly warm, add approximately a cup of powdered sugar to a small bowl. Gently roll the cookies in the sugar to coat then allow them to cool completely on the rack.
Notes
Sift any unused powdered sugar to remove cookie crumbs and save for later use.