Lemon Lime Cookies
These soft and chewy lemon lime cookies are irresistible! With a dreamy vanilla base and little bursts freshness from lemon and lime zest. Rolled in confectioners’ sugar for the perfect finishing touch.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
I did not have high hopes for these cookies. To be honest, I thought I would end up hating them and would just give them away to others.
Until recently, the thought of putting lemon in dessert always grossed me out, but I’m slowing coming around to it, so I thought these cookies would be fun to try.
And you know what? I loved them.
Go figure, huh? I liked them so much that my husband had to pry them away from me to share. Sometimes I don’t like to share my cookies : )
Okay, a lot of times I don’t like to share my cookies. I have no shame when it comes to this.
So let’s talk about these sweet treats shall we?
The cookie itself is soft and chewy, and filled with a wonderful vanilla flavor as a base.
You get little bursts of lemon and lime freshness from all the zest, and then it’s finished off with some confectioners’ sugar. Awesome? Yes.
Another bonus – they’re really pretty with the little flecks of zest from the citrus.
Additional Cookie Recipes You Might Enjoy!
- Chai Shortbread Cookies
- Grandma’s Butter Horns
- Lemon Thyme Biscotti
- Lime Dark Chocolate Chunk Cookies
- Caramel Latte Thumbprint Cookies
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 teaspoons lime zest (from 1 to 2 limes)
- 1 teaspoon lemon zest (from 1 lemon)
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup confectioners’ sugar, sifted
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar, lime zest and lemon zest. Use your fingers to work the zest into the sugar, until the sugar is moist and fragrant.
- Add in the butter and then beat on medium speed until light and fluffy, about 2 minutes. Add in the eggs one at a time, beating after each addition until combined. Add the vanilla extract and beat until combined.
- With the mixer on low, slowly add in the flour mixture. Beat until just incorporated.
- Add the confectioners’ sugar to a shallow bowl. Scoop about 2 tablespoons of dough (I use my large cookie scoop) and roll into a ball. Place the ball in the confectioners’ sugar and toss to coat. Transfer to the prepared baking sheet, spacing the balls about 2 inches apart.
- Bake for 10 to 12 minutes. The cookies will still be light in color but the surfaces should be “cracked.” Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Adapted from the Cooking Channel
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 138 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 31mg Sodium: 98mg Carbohydrates: 21g Fiber: 0g Sugar: 13g Protein: 2g