If have haven’t been on Pinterest lately or you don’t read any other food blogs besides this one (oh, how I love you) than you might not know that St. Patrick’s Day is coming up.
My family’s not Irish whatsoever. My grandmother used to say that she had an Irish aunt who would climb out of the second story window on Saturday evenings to attend Catholic mass but I think she made that up. My grandma had Catholic envy and thought we should all convert, even though she rarely made it to church herself.
But I am American and that means I get to celebrate all national holidays, even ones from other countries, especially if they involve making delicious food and drinking strong cocktails (just wait for Cinco de Mayo)!
I know, I know food coloring is icky and probably gives you the lentils but I can’t resist, once a year, making bright green food. If you are really opposed you can absolutely leave it out and these cookies will be just as bright flavor-wise, if not visually.
These cookies are the softest, chewiest sugar cookies you will ever come across. Coated in coarse sugar crystals they crackle like the best imaginable Pop Rocks, scented with lime zest they are citrusy to the bone.Print
Lime Sugar Cookies
Adapted from Cooking Classy
- Yield: 27 Cookies 1x
- 2 cups white whole wheat flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 3 tablespoons vegetable shortening, at room temperature
- 1 cup granulated sugar
- Finely grated zest of 1 large lime
- 1 large egg, at room temperature
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- Juice from 1 large lime
- Green food coloring, optional
- 1/3 cup coarse sanding sugar, to decorate (you could also use green sugar or granulated sugar)
- Heat oven to 350°F and line 2 baking sheets with parchment paper or Silpats.
- Combine flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Whisk to incorporate and break up any lumps.
- Combine butter, shortening, sugar, and lime zest in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until light and fluffy, about 4 minutes.
- Add egg, honey, vanilla, lime juice, and food coloring to reach desired intensity of color (if using). Mix to combine. Add dry ingredients and mix on low speed until fully incorporated.
- Place sanding sugar in a bowl. Scoop about 2 tablespoons of dough at a time and roll in the sanding sugar. Transfer to the baking sheets, flatten slightly, and place about an inch apart.
- Bake about 10-12 minutes or until firm on the edges, but still soft in the middle. Let cool on the baking sheet a few minutes, then remove to a wire rack to cool completely.