I almost didn’t post this cookie. They came out of the oven looking thin and frisbee-like, which was the opposite of what I was going for, and I nearly chalked it up as a fail. Then I ate one. It was magical. It did not…
Month: June 2019
A whoopie pie is such a fun treat! Is it a cake? Is it a cookie? How is it a pie? Who cares? It’s delicious! My latest version of the treat is strawberry cheesecake, and they did not disappoint. The soft cookie has the addition…
These light, citrusy cookies are the perfect ending to any summer meal.
I’ve been on a lime kick since summer break has started, but I’ve already made a key lime pie, so I decided to come up with a cookie to curb my craving.
These totally hit the spot. They’re soft, citrusy, and melt in your mouth. You can also swap out the lime oil and lime juice powder for lemon!
All you have to do to be able to eat these perfect morsels is whip up a quick dough, bake them, and roll the cooled cookies in a mixture of powdered sugar and lime juice powder.
After they come out of the oven, make sure you let them cool completely before rolling them in the powdered sugar mixture. I tried rolling a few while they were still slightly warm, and the coating melted and made them pretty messy. They turned out perfectly when I waited for them to cool.
A word of caution….do not inhale the powdered sugar while taking bites. I may or may not have coughed up a cloud of powder mid-bite. Totally worth it.
Lime Cooler Cookies
- 1 cup butter, softened
- 4 oz cream cheese, softened
- 1 cup sugar
- 1 egg
- 1/4 tsp lime oil
- 2 tsp lime zest
- 2 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup powdered sugar
- 1 tbsp lime juice powder
- Step 1 Preheat oven to 375 degrees.
- Step 2 In a small bowl, combine flour, salt, and baking powder. Set aside.
- Step 3 In a large bowl, cream together the butter, cream cheese and sugar. Add the egg, lime oil and zest. Beat until fluffy.
- Step 4 Add the dry ingredients to the creamed mixture and beat until just combined.
- Step 5 Shape dough into 1″ balls. Place 2″ apart on cookie sheets (I line mine with parchment.)
- Step 6 Bake for 10-12 minutes. Cool completely.
- Step 7 In a small bowl, combine powdered sugar and lime juice powder.
- Step 8 Roll the cooled cookies in the sugar mixture.
- Step 9 Store cookies in an airtight container at room temperature for up to a week.
Everyone has their own idea about what makes the perfect chocolate chip cookie. Mine is that it should be thick and super chocolatey with crispy edges and a gooey middle. Oh, and large. They should definitely be large. These cookies check all of those boxes.…