Lime Ginger Butter Cookies

"Add a touch of the tropics to your holiday cookie tray! In an airtight container these will keep up to a week at room temperature and for up to a month in the freezer. Cooking time includes chill time in fridge."
photo by MA HIKER photo by MA HIKER
photo by MA HIKER
Ready In:
2hrs 45mins




  • To prepare the cookies, whisk together the first three dry ingredients in a small bowl, set aside.
  • With an electric mixer on medium speed, beat the butter and granulated sugar in a mixing bowl until fluffy.
  • Beat in the limeade concentrate the lime zest.
  • Reduce the speed to low and blend in the flour mixture, beating until just incorporated.
  • Divide the dough in half; roll each half into a ball and flatten to a disk. Wrap in plastic wrap and refrigerate until firm, about 2 hours over overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Spray 2 baking sheets with nonstick spray or line with parchment paper.
  • Divide dough disk into 24 tablespoon sized pieces. Roll each into a ball and place 2 inches apart on the baking sheets.
  • Use the bottom of a glass to flatten the balls into 2-inch rounds.
  • Refrigerate for 15 minutes.
  • Bake, rotating the baking sheets halfway through, until the cookies just beginning to turn golden around the edges, 10-12 minutes.
  • Cool completely on a rack.
  • Let the baking sheets cool, then repeat with the remaining dough.
  • To prepare the glaze: combine the confectioner's sugar, lime zest and juice, the water, and food coloring, if using, in a small bowl; stir, adding a little more water, if necessary, to make a smooth glaze. Spread a thin layer onto each cookie. Let stand 15 minutes to allow the glaze to set.

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  1. knobbyknee
    I liked the smell through out my house while making and baking these cookies. It is the first time I have ever made a butter cookie and I am not sure if I am a fan of that type of cookie. The flavor combination is great. I do recommend these cookies for those who like butter cookies.


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