These Lime Sugar Cookies are a bright, crowd-pleasing treat perfect for spring and summer. Crisp at the edges and soft and chewy in the center, each cookie is bursting with fresh lime flavor. With a short prep time and simple ingredients, this recipe is an easy way to bring a citrusy twist to classic sugar cookies.
I love desserts that highlight fresh lime, and these cookies do just that. The lime zest gives a bright, tangy note that pairs beautifully with the buttery sugar cookie base. The texture is excellent — tender and chewy inside with lightly golden, slightly crisp edges. Once you try them, they’ll likely become a go-to whenever you want a citrusy, simple cookie.
These cookies are also versatile: add a splash of lime juice for extra tang, mix in white chocolate chips for sweetness, or finish with a quick lime glaze or a light lime buttercream. They’re ideal for picnics, potlucks, or afternoon tea and they freeze well for make-ahead batches.
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1 1/4 cups white sugar (plus 1/2 cup more for coating)
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons lime zest (plus 1 teaspoon zest for coating)
These quantities yield about 36 cookies. See the instructions below for how to portion and bake them.
How to Make Lime Sugar Cookies
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Step One: Beat the softened butter with a hand mixer or stand mixer until creamy. Add the 1 1/4 cups sugar and continue beating until the mixture is light and fluffy.
Step Two: Add the eggs one at a time (or both together if you prefer) and mix until the batter is smooth and well combined.
Step Three: Whisk together the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the butter mixture along with the lime zest. Mix just until incorporated; avoid overmixing to keep the cookies tender.
Step Four: Use a medium cookie scoop to portion the dough into balls. If the dough is too soft, chill briefly to make scooping easier.
Step Five: In a small bowl, mix the 1/2 cup coating sugar with 1 teaspoon lime zest. Roll each dough ball in the sugar-zest mixture and place them on the prepared baking sheets about 2 inches apart.
Step Six: Bake for 14–16 minutes, or until the edges are just beginning to turn light brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Top Tip
After zesting, save the juiced limes for drinks or dressings — lime juice pairs well with the zest and reduces waste. The zest provides the most concentrated lime aroma for the cookies, so zest carefully without including the bitter white pith.
Substitutions
- Different limes: Any variety of lime works — Persian, Persian-lime, or key limes. For extra tang, add a bit of fresh lime juice (start with 1 teaspoon) to the batter, but reduce other liquids if you add more.
- Butter: For a dairy-free version, substitute a firm vegan butter and chill the dough before scooping.
Variations
- Coconut-lime: Add 1/2 teaspoon coconut extract or fold in 1/2 cup shredded sweetened coconut for a tropical twist.
- Lemon sugar cookies: Swap lime zest for lemon zest to make lemon sugar cookies with the same tender texture.
- Toppings: Finish with a thin lime glaze, a light lime buttercream, or drizzle melted white chocolate over cooled cookies.
- Mix-ins: Stir in white chocolate chips or finely chopped macadamia nuts for texture and flavor contrast.
Equipment
To make these cookies you’ll need basic kitchen tools: a hand mixer or stand mixer, mixing bowls, a medium cookie scoop, parchment-lined baking sheets, and a cooling rack. A microplane zester makes quick work of extracting bright lime zest.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a freezer-safe container or bag for several months. Thaw in the refrigerator or at room temperature before serving.
Common Questions
Measure ingredients accurately and avoid overmixing the dough. Bake just until the edges are lightly browned; the centers will set as the cookies cool, producing a chewy interior.
Not at all. Use a zester or microplane and gently remove only the colorful outer layer of the peel. A little zest goes a long way in flavoring the cookies.
Related
If you enjoy citrus and tropical flavors, try recipes such as Mango Mousse, Mini Lemon Cupcakes, Lavender Lemon Shortbread Cookies, or Pineapple Coconut Cookies for more inspiration.
Recipe Summary
Lime Sugar Cookies
A tender, chewy sugar cookie brightened with fresh lime zest. Easy to make and perfect for gatherings.
Prep Time: 10 mins • Cook Time: 14 mins • Total Time: 22 mins
Servings: 36 • Calories: 157.6 kcal per cookie (approx.)
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1 1/4 cups white sugar
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons lime zest
- For coating: 1/2 cup white sugar + 1 teaspoon lime zest
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Beat the softened butter until creamy. Add 1 1/4 cups sugar and beat until light and fluffy.
- Add eggs and mix until smooth.
- Combine flour, baking powder, and salt; add to the wet ingredients along with 2 teaspoons lime zest. Mix until just combined.
- Stir together 1/2 cup sugar and 1 teaspoon lime zest in a small bowl. Scoop dough into balls and roll in the sugar mixture.
- Place cookies on prepared pans and bake 14–16 minutes, until edges are lightly browned. Cool on the baking sheet before transferring to a wire rack.
Nutrition (per cookie, approximate)
Calories: 157.6 kcal • Carbohydrates: 18.5 g • Protein: 1.9 g • Fat: 8.7 g • Saturated Fat: 5.3 g • Sugar: 12.9 g
If you try this recipe, leave a comment to share how your cookies turned out or any favorite variations you used. Enjoy baking!