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–+ servings
several lime sugar cookies with a lime wedge
Kate Ramos

Soft and Chewy Lime Sugar Cookies

A sparkling Mexican sugar cookie recipe that tastes like a bright, juicy lime. These cookies get ever so crisp on the outside but stay soft and chewy thanks to a combination of cornstarch, butter and vegetable shortening.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 Cookies
Course: Dessert
Cuisine: American
Calories: 209
Ingredients Method Nutrition Notes

Ingredients
  

Method
 

  1. Heat oven to 350°F and line 2 baking sheets with parchment paper.
  2. Combine 2 cups flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Whisk to incorporate and break up any lumps.
  3. Combine 1 stick softened butter, 3 tablespoons shortening, 1 cup sugar, and 1 tablespoon 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.
  4. Add 1 egg, 1 tablespoon honey, 1/2 teaspoon vanilla, the 1/4 cup lime juice, and 3-4 drops green food coloring to reach desired intensity of color (if using). Mix to combine. Add dry ingredients and mix on low speed until fully incorporated.
  5. 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, placing about 2 inches apart.
  6. Bake about 12-15 minutes or until firm and golden 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.

Nutrition

Serving: 1gCalories: 209kcalCarbohydrates: 37gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 20mgSodium: 127mgFiber: 1gSugar: 2g

Notes

  1. The Honey Factor: The tablespoon of honey is a humectant; it’s what keeps these cookies chewy for days. If you swap it for corn syrup, you'll get a similar texture but lose that subtle floral note.
  2. Storage: Store in an airtight container for up to 5 days. Add a slice of white bread to the container to keep them extra soft.
  3. Not Enough "Lime" Punch: Lime juice acidity can vary. For a guaranteed "zing," add 1/4 teaspoon of citric acid to the dry ingredients.
  4. Glaze Option: If you want an even punchier lime flavor, skip the sanding sugar before baking. Instead, whisk together 1 cup powdered sugar and 1-2 tablespoons lime juice to drizzle over the cooled cookies.

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