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It’s getting to the time of year when I pretty much stop baking. We don’t have AC, because for the most part, we don’t really need it. Our summer temps do sometimes climb into the 90s and a couple years ago we had more than a week of over 100 temps, that is not common here. And usually, it cools down enough at night to get the house down to a comfy sleeping temperature – we have a few kind of miserable nights sometimes, but not enough to make us willing to invest in air conditioning.
What really summers temps mean though, is that I don’t turn the oven on for several months – unless we get some unseasonably cold weather, and we certainly don’t wish for that. Seeing this coming always makes me get a little panicky – no baking? No cookies, no bread, no brownies? Which results in a flurry of baking around this time of year. But because of my self-imposed rule of at least 3 successful trials of any recipe it’s not always enough baking for something to actually make it to the blog. I’ve learned to check back a whole year in my recipe notebook to see what seasonal stuff I worked on, but maybe never quite got where I wanted it so I would feel confident about publishing it. I’ve rescued a lot of recipes this way.
Then there are instances like these cookies. They were perfect last spring. Like totally perfect. So perfect that I managed to bake two batches that got eaten before I could get any photos taken. They were gobbled up. Devoured. Gone. I suspect Larry, but there is always the possibility that I ate some in my sleep, or the house was burgled by cookie lovers. Then it got hot, and I was on to my 900th zucchini recipe, the cookies forgotten. Fortunately, I found them again, because these are cookies that belong on this blog. You want to make these.
They are crisp on the outside, tender and buttery inside and just popping with zingy lime flavor. Sitting around – should such an improbable thing happen – only improves the flavor and texture. So, lets get these babies made, shall we?
Lime Butter Cookies
Ingredients
- 1 cup butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1 egg
- 2 tablespoons freshly grated lime zest
- 2 cups all purpose flour
- 1 teaspoon ground cardamom
- 1/2 teaspoon baking powder
- 1/4 cup sanding sugar or other coarse sugar
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350º Line heavy baking sheets with parchment paper.
- Beat butter in bowl of stand mixer for a minute or so - scrape down the sides of bowl
- Beat in the sugars, and cream together until the mixture is fluffy.
- Beat in the egg until creamy and light
- Beat in the lime zest.
- Add the dry ingredients, and beat until completely incorporated
- Form into balls with a medium cookie scoop [1 & 1/2 tablespoon size balls]
- Roll balls lightly until smooth, and dip the tops into the sanding sugar.
- Place sugar side up on prepared pan and bake for 12 minutes - there will only be a slight browning at the edges, but cookies should be firm to the touch.
- Cool on a rack. Will keep at room temperature in a sealed container for a week.
So easy. So simple.
They aren’t stuffed with oreos or candy bars or anything else. They are just themselves.
Perfect.
Chewy Lemon Poppy Seed Cookies
Leftover Candy Cane Brownies
Chewy Peanut Butter Cookies
Easy Citrus Jam
Cinnamon Pecan Blondies
Apple Butter Caramel Bars
Almond Shortbread
Whole Wheat Lemon Ginger Scones
Summer Fruit Galette
Lemon Garlic Roasted Cauliflower
Don’t think I can wait for my limes to ripen before I make these; I just printed the recipe. I love that you presented them as themselves, and I’m so excited to find a baker that is not afraid to use cardamom!
Having only lived in Oklahoma and Texas all my life, I can’t imagine life without AC. Seems like I read that upstate NY had snow over the weekend?
Hi Linda – they had some snow north of us, but we just got a tiny bit of frost. We were really grateful for that – no more snow!
I love cookies with a tangy sweetness to them. These look fantastic!
Thanks Kristin!
Unusual little cookies – they look perfect to go with my morning cuppa. Love that they can be ready in under 30 minutes.
Thanks Hester & they are wonderful with a nice cup of coffee or tea!
Great cookies! I love any citrus flavor, and you don’t see many lime-flavored ones. I admire you not having any AC – I couldn’t stand it! I’d at least want a window unit for the bedroom. But them I’m a wimp. 😉
Hi John & I agree about lime being an under-used flavor in baking. Though not around my house!
We might wimp out eventually on the AC, and if we lived further south, I’m sure we would have already!
Delighted to find this recipe, which looks as good as you say it is. I cant wait to try it!
Thanks Rani – I hope you will come back and tell me how you like them!
I made these to give away as a thank you present and they are really good. It’s super hot and summer out and these felt like the right flavours for a summer cookie. They are not crispy, but very soft and chewy. A little salty which I like. I added extra lime rind. Delicious! Thank you!
Thanks for letting me know, Lisa – and I’m really glad that you enjoyed them!
It’s really delicious… I add 1tbs of lime juice, just to get more kick.. but overall, your recipe is perfect. tfs
Thanks so much ayoesinta – I am so glad that you enjoyed them!
Hi Donalyn! I’m so happy to have come across your recipe for these Lime Butter Cookies. On my first try, which was yesterday, I doubled the recipe to make more for gifts to give away for the holidays to family and friends, but mine came out more like cookie crisps and don’t look like yours in the picture. I am wondering if I did something incorrectly. They taste great, and I actually added some lime juice like a previous commenter said, just a tablespoon, perhaps it made my dough too wet and that’s why they came out like thinner, crispier cookies. They are loved, but I am wondering if you could suggest a way to make them more of a thicker cookie like yours. I even refrigerated the dough overnight before making my last batch to see if that would help, but they all ended up the same. Aside from eliminating the lime juice, perhaps I could add more flour or baking powder? Suggestions from anyone on here are completely appreciated!
Hi Meghan – I think it is possible that the lime juice could be the problem and adding a touch more flour might help. I find the lime flavor pretty pronounced without the juice, and if I wanted more lime, I think I would increase the zest. Best of luck and I am glad you enjoy the flavor – they are a favorite of ours too!
Yes, yes, yes – I completely agree. No lime juice, more zest. If I add the juice I’ll add a bit more flour. Got it. Thank you so much for responding and for your generosity of spirit, especially as a pretty ace contributor in the world of baking. I love it here. I hope you have a wonderful holiday season!
Hi, just wondering if you can substitute the cardamom for any other spices? or can it just be omitted?
because cardamom is hard to be found at my country…