There is nothing better than the sweet and sour tang that citrus offers. So what could be better than a sweet sugar cookie with a lime tang? I assure you nothing is better than this sweet and sour balance. Ready to make some?
You will need:
- One box of white cake mix
- 2/3 cup of butter softened
- 1 egg
- 1/2 teaspoon of vanilla
- 3 limes (small are fine)
- 1/4 cup of sugar
Step 1: Add cake mix, egg, butter, and vanilla to your mixing bowl. Then using a micro grater, or the small cheese grater remove the zest 2 of the limes. You do this by grating the green skin off the lime rotating the lime until you have all of the green off but stop before you grate the white skin that is under the green that is bitter and well not so good.
Step 2: After you have zested (not a word but you get the point) your limes and you have lovely green confetti in your bowl. Juice one lime. So squeeze the juice of one lime into your bowl.
Step 3: Now for the fun part. You can totally do this in your stand mixer but I have a 3 year old that would prefer another method. So now is mixing time. Or time for your 3 year old to squish the dough through his hands while your one year old cries about it because it was yucky. Either way get it mixed all together to form a dough.
Step 4: Time to prepare the sugar. Add the sugar to the bowl and zest your last lime into the bowl. stir together and you have some lovely limey sugar.
**I feel like I should point out that you now have 2 limes where the zest is gone but they are still full of juice. No need to waste these as they will get hard and dry out soon. You can wrap them in plastic wrap and store them in the fridge for about a week, or add the juice to your favorite fruit drinks, squeeze over a fresh salad, add to tuna for a new tuna sandwich, or anything else you want to zest up.
Step 5: Roll your dough into about 1 inch balls, or about the size shown above.
Step 6: Add the ball to the bowl of sugar and roll to cover
Step 7: Place your sugar covered ball of dough down on a greased cookie sheet.
Step 8: Place all the cookies on the tray about 1 inch from each other they will spread in the oven.
Step 9: when your oven calls out that it is ready for you (preheated to 350) place your cookies in the oven and bake for 10 min or until still light on top and just golden around the edges.
Step 10: Place your cookies on a cooling rack and if you can help it wait 5 min to eat one, they are better that way. Once they have cooled place them in an air tight container and they will stay soft and chewy for at least a week, if they last that long.
Jade!
I think this recipe sounds divine and am going to use it for a group cookie swap next week. I'll let you know how it goes! Thanks for posting. <br /><br />Jade<br />www.mymessymermaid.blogspot.com
Jade!
Oh, and a question: how many cookies did this recipe yield?
Shwin W
Hmm that is a very good question… I believe they make 2 dozen when I do them, but it would make more or less depending on the size of balls. You should be able to easily get 2 dozen. Oh and please share the results, I am sure you will love them 🙂
Jade!
Holy Smoke! These are decadent! They're like lime meringue pies in cookie form! I'm sure the other ladies at my cookie swap are going to LOVE them and I'll certainly direct them to your wonderful site when they ask for the recipe!<br /><br />Thanks!<br />Jade