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Our Popular Cinco de Mayo Cookie–Salted Lime Butter Cookies

What is the right kind of cookie for Cinco de Mayo?   Salted Lime Butter Cookies, full of the fresh snap of real lime zest and juice with that little bit of margarita from the salt on top. 

These FLEW out of the cookie jar on the two weekends we sampled them.   This is one cookie dough that does not need to be refrigerated; they come together really easily.

High five to Bake or Break who is one of my favorite sources for recipes!

Prep Time: 25 Minutes
Cook Time: 14 Minutes
Total Time: 1 Hour and 30 Minutes
Servings: About 30 Cookies

Ingredients:

  • 1 3/4 C all purpose flour
  • 1 T fresh lime zest (about 2 limes)
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 C unsalted butter, softened (6 oz)
  • 3/4 C granulated sugar
  • 1 large egg yolk
  • 2 T lime juice (about 2 limes)
  • 1/2 to 1 tsp sea salt, for sprinkling on top of the cookies

Instructions:

  1. 1. Preheat oven to 350 degrees F. Line baking sheets withe silicone liners.
    2. Whisk together the flour, lime zest, baking soda and salt. Set aside.
    3. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Mix in the egg yolk and lime juice,
    4. Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.
    5. Scoop cookies by tablespoonfuls on the prepared pans, leaving about 3 inches between cookies. Flatten each cookie to about 1/2 inch thick.
    6. Sprinkle the top of each cookie with a pinch of sea salt.
    7. Bake, one pan at a time, 12 to 14 minutes or until the edges of the cookies are lightly browned and the tops appear set.
    8. Cool on the pans for a couple of minutes, then transfer to a wire rack to cool completely.

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