Zippy Lime Zest Sugar Cookies
I love an elaborate dessert, but honestly, a really good cookie is what I want at the end of a great meal. These lime-scented cookies are lovely after a meal because they are refreshing, in a way. Plus, the dough can be made ahead!
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup butter, softened
1 1/2 cup granulated sugar
1 egg
2 tsp vanilla
1-2 Tbsp milk
Juice of 1 lime
Zest from 1 lime
1/4 cup granulated sugar mixed with zest of 1 lime (for rolling)
Preheat oven to 350F. Line a cookie sheet with a Silpat or parchment paper.
Cream together the butter and 1 1/2 cups granulated sugar in the bowl of a stand mixer. Beat in egg and vanilla, and then lime juice, 1 tbsp milk, and zest. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed between additions. If the dough seems too dry, add the second tbsp of milk, or a little more vanilla.
Scoop out 1-2 tbsp size portions of dough and roll into balls. Roll in the sugar/lime zest mixture and place on baking sheet, about 1-2″ apart. Bake 8-10 minutes, until they are pale and slightly golden.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.