Lime-Sugared Sugar Cookies

The edges of these dense and buttery cookies with a shortbread texture get rolled in sugar flavored with lime zest. To make the treats perfectly round, pack the dough into the tube of a cookie press without the stainless-steel disk attached. Push the dough out in a log onto waxed paper then slice it into disks. Use a cookie stamp to add any design you like.

Makes 48 cookies


  • 3 cups all-purpose flour
  • ½ tsp salt
  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp pure lime extract
  • 1 tsp plus 2 tablespoons lime zest
  • ⅔ cup white sanding sugar
  • 1 cup Lime-Citrus Glaze


  1. In a medium bowl whisk together flour and salt; set aside. In a large mixing bowl beat butter and granulated sugar with an electric mixer on medium about 4 minutes or until fluffy and pale. Add egg, vanilla, lime extract and 1 teaspoon lime zest; beat until combined. Reduce speed to low and gradually add the flour mixture, a small amount at a time, beating just until combined (do not overmix). Cover and refrigerate dough overnight or transfer dough to a resealable plastic freezer bag and freeze up to 1 month.
  2. Thaw cookie dough in the refrigerator overnight, if frozen. Chill cookie sheets in the refrigerator to help cookies keep their shape.
  3. Preheat oven to 350°F. On a lightly floured surface roll dough to ¼ inch thick. Using a 2-inch cookie stamp, stamp and cut dough into rounds. Place 1 inch apart on ungreased chilled cookie sheets. Bake for 10 to 12 minutes or until edges are very lightly brown. Transfer cookies to wire racks; cool completely.
  4. To decorate cookies, in a shallow small dish combine sanding sugar and remaining 2 tablespoons lime zest. Dip edges of cookies in glaze, then roll in sanding sugar mixture. Return cookies to wire racks and let stand until set.

Associated Recipes

We want to keep in touch.

Don’t miss out on the latest Life:Beautiful updates, promotions and news.