Recipe by Southern Polar Bear
Mouth-puckeringly tart AND satisfyingly sweet, these crunchy, sugar-coated cookies are bound to quickly become a family favorite. This recipe is from the King Arthur Flour website.
Top Review by Deb Colorado
Yummy little summer cookie. No lime oil, so I zested a few limes and used that instead -- was just fine. The citric acid adds a nice tiny burst of tart. Not into the sparkly -- just rolled it in powered sugar and they were ver nice. Got lots of compliments on them when I served them. Easy and delicious -- thanks for sharing.
- 177.44 ml unsalted butter
- 177.44 ml granulated sugar
- 2.46 ml salt
- 4.92 ml baking powder
- 29.58 ml key lime juice
- 0.59 ml lime oil
- 0.59 ml citric acid
- 1 large egg
- 591.47 ml unbleached all-purpose flour
- 236.59 ml glazing sugar or 236.59 ml confectioners' sugar
- 29.58 ml white edible glitter (optional)
Directions See How It's Made
- *citric acid (also known as sour salt) is what gives the cookies their sour bite—if you want less tang, use just a pinch.
- In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder till well blended.
- Beat in the lime juice, lime oil, sour salt (citric acid), and the egg.
- Blend in the flour thoroughly.
- Roll the dough into 1" balls, and place them on lightly greased or parchment-lined baking sheets.
- Bake the cookies in the top third of a preheated 350°F oven for 14 to 16 minutes, until the cookies are browned on the bottom.
- Remove them from the oven, and cool on the pan for about 10 minutes before transferring to a rack.
- Mix together the sugar coating ingredients in a pan or bag.
- Gently shake and roll the still slightly warm cookies in the sugar till coated. Allow the cookies to cool completely, then repeat, coating again with the sugar.
- (If you're freezing the cookies, you may choose to recoat the cookies in sugar once they've been removed from the freezer, before serving.).