Best 3 Lime Glazed Cookies Recipes

LIME-GLAZED COOKIES

Steps:

• With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.
• Place dough on a 16-by-12-inch piece of parchment or wax paper. Using your hands, shape into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide). Fold paper over log; flatten sides against work surface. Refrigerate dough until firm, at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.
• To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.

LIME CORNMEAL GLAZED COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg; beat until just blended. Add citrus zests, lime juice, and almond extract.
• With the mixer on low speed, add flour and cornmeal. Continue beating until well blended. Transfer dough to a piece of plastic wrap. Shape the dough into a disk, wrap, and chill until firm, about 1 hour.
• Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. Fill a small bowl with cornmeal. Using a 1 1/4-inch ice-cream scoop, form balls from chilled dough. Place balls on prepared sheets, spaced about 3 inches apart. Dip bottom of a medium drinking glass into cornmeal. Flatten balls with the bottom of glass until dough is about 1/4 inch thick.
• Bake cookies until crisp and light-golden brown around the edges, 14 to 16 minutes. Transfer baking sheets to a wire rack, and let the cookies cool completely.
• Place a wire rack on top of a piece of parchment paper. Pour the lime glaze over the cooled cookies, allowing the excess to drip off the edges. Let glaze set. Store cookies in an airtight container for up to 1 week.

LIME- GLAZED TEA COOKIES

Steps:

• Preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
• Sift the flour, baking soda, and salt into a mixing bowl and set aside.
• Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
• Add the sugar and lime zest and continue to mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter, sugar, and zest are well mixed.
• Add the eggs and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
• Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Add the lime juice and buttermilk and mix until combined, about 15 seconds.
• Add the remaining flour and mix until combined, about 15 seconds. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated. Compared with other, drier cookie doughs, this dough has a more pasty consistency.
• Using a small ice cream scoop or a tablespoon measure, scoop the cookie dough about 1/2 inch apart onto the prepared pans. Bake for 18 to 20 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown. Remove the cookies from the oven and let them cool on the pans to room temperature.
• While the cookies are cooling, prepare the glaze. Sift the confectioners' sugar into a mixing bowl. Add the lime juice and buttermilk and mix with a fork until smooth.
• Transfer the room-temperature cookies to a wire rack set over a sheet of parchment or waxed paper and spoon the glaze over them. Allow the glaze to set for 20 minutes.
• Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 4 days.