The husband’s favorite flavor for dessert is anything lemon and/or lime. So when I made cookies this go/round I decided to cater to his tastes. I made a batch of lemon lime cookies. They were delicious. Citrus is not cheap right now and I fully appreciate that so these cookies are a real treat for the lemon lover in your life.
I adapted this recipe from one in (affiliate link) The Perfect Cookie from America’s Test Kitchen. It’s my go/to cookie baking book these days. It would make a perfect gift for the baker in your life.
All purchase links are affiliate links which means if you buy anything through them I will receive a small commission (at no additional charge to you)
Lemon Lime Cookies
For the Cookies
- 1 1/2 cups all purpose flour
- 1 TBS cornstarch
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 10 TBS unsalted butter, softened
- 1/2 cup granulated sugar
- 1 TBS lemon juice
- 1 TBS lime juice
- 1 large egg yolk
- 1 1/2 tsp lemon extract or lemon paste
For the Glaze
- 1 cup confectioner’s sugar
- 1/2 tsp lemon zest (dried lemon peel is available)
- 1/2 tsp lime zest (dried lime peel is available)
- 4 tsp lemon juice
- 3 tsp lime juice
- pinch of salt
Make the Cookies
- In a medium bowl, whisk together the flour, cornstarch, salt, baking powder, baking soda. Set aside
Using a stand mixer fitted with the paddle beat together the butter and sugar on medium speed until light and fluffy – about 3 minutes.
Add the lemon and lime juices, the egg yolk and the lemon extract or paste.
Beat until combined
Reduce speed to low and add flour mixture in three additions until just combined, scraping the bowl as needed.
Turn dough out on the counter, divide in half, form into discs, wrap in wax paper or plastic wrap and refrigerate for at least one hour or up to 24 hours.
Set oven rack to to the middle and preheat to 325 degrees
Line baking sheets with parchment or silicone
Remove a disc from the refrigerator and knead a few turns.
Roll out on a lightly floured surface into a 10″ circle and cut 2″ cookies about 1/4″ thick
Reroll the dough and cut as many cookies as you can.
Place cookies 1″ apart on the baking sheets and bake in the preheated oven until the edges are just lightly browned – about 12 – 14 minutes. Rotate the sheets halfway through baking
Cool cookies ON the baking sheet for 5 minutes and then remove to cooling racks to cool completely.
Cut out the remaining dough, rerolling as needed and continue until all is baked.
Make the Glaze:
- While the cookies are baking, make the glaze: whisk confectioner’s sugar, lemon and lime juices, salt and lemon paste if using in a medium bowl.
- Set aside
Glaze the Cookies
- After the cookies have fully cooled, dip the tops in the glaze and allow to harden before storing in an airtight container.
- If needed, add extra lemon/lime juice to the glaze to maintain its consistency.
How Were the Lemon Lime Cookies?
I will admit that there were very tasty cookies. The base is delightfully buttery and the glaze is not overly sweet and full of citrus flavor. Obviously if you only have one type of zest you can make these either lemon or lime or heck, go with orange if that is your citrus of choice. I am sure they would be just as awesome!
If you ask me if one is going to purchase citrus these days, with what it costs, one might as well get all one can out of it. So you can bet your booty that I zest any and all pieces that come my way. I store the zest in little containers in my ‘fridge so I have it on hand for when I want to use it. There is always a dish that can benefit from the punch of flavor that it has to add.
PrintLemon Lime Cookies
A lovely, buttery cookie with a tart lemon, lime glaze
- Prep Time: up to 24 hours
- Cook Time: 12 to 14 minutes
- Total Time: 5 minute
- Yield: 40+ cookies 1x
- Category: Dessert
- Method: baking
- Cuisine: American
Ingredients
For the Cookies
- 1 1/2 cups all purpose flour
- 1 TBS cornstarch
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 10 TBS unsalted butter, softened
- 1/2 cup granulated sugar
- 1 TBS lemon juice
- 1 TBS lime juice
- 1 large egg yolk
- 1 1/2 tsp lemon extract or lemon paste
For the Glaze
- 1 cup confectioner’s sugar
- 1/2 tsp lemon zest
- 1/2 tsp lime zest
- 4 tsp lemon juice
- 3 tsp lime juice
- pinch of salt
Instructions
For the Cookies
- In a medium bowl, whisk together the flour, cornstarch, salt, baking powder, baking soda. Set aside
- Using a stand mixer fitted with the paddle beat together the butter and sugar on medium speed until light and fluffy – about 3 minutes.
- Add the lemon and lime juices, the egg yolk and the lemon extract or paste.
- Beat until combined
- Reduce speed to low and add flour mixture in three additions until just combined, scraping the bowl as needed.
- Turn dough out on the counter, divide in half, form into discs, wrap in wax paper or plastic wrap and refrigerate for at least one hour or up to 24 hours.
- Set oven rack to to the middle and preheat to 325 degrees
- Line baking sheets with parchment or silicone
- Remove a disc from the refrigerator and knead a few turns.
- Roll out on a lightly floured surface into a 10″ circle and cut 2″ cookies about 1/4″ thick
- Reroll the dough and cut as many cookies as you can.
- Place cookies 1″ apart on the baking sheets and bake in the preheated oven until the edges are just lightly browned – about 12 – 14 minutes. Rotate the sheets halfway through baking
- Cool cookies ON the baking sheet for 5 minutes and then remove to cooling racks to cool completely.
- Cut out the remaining dough, rerolling as needed and continue until all is baked.
Make the Glaze:
- While the cookies are baking, make the glaze: whisk confectioner’s sugar, lemon and lime juices, salt and lemon paste if using in a medium bowl.
- Set aside
Glaze the Cookies
- After the cookies have fully cooled, dip the tops in the glaze and allow to harden before storing in an airtight container.
- If needed, add extra lemon/lime juice to the glaze to maintain its consistency.
Keywords: cookies, lemon lime, cut out cookies
