Easy Lime Crinkle Cookies

I baked these cookies a few days ago. They were 35 and since then my daughter has been nibbling the whole day long and now the cookie jar is empty. They are very pleasant and addictive. I made sure I put the jar as far away as possible because I couldn’t stop eating either.

Using a stand/hand mixer beat the butter, sugar, lime juice and zest, and vanilla essence (extract) until the mixture is light and fluffy. Beat in egg, egg yolk and food colour until well blended. Fold in the flour until just combined (at low speed of stand mixer or using a spoon)

Scoop about 15-20g (½oz) of dough and shape into a ball, then drop in powdered sugar and roll to evenly coat. Place on prepared baking tray (sheet), 2 inches (5cm) apart. Bake 10-20 minutes or until the bottom is lightly browned. (mine were too crowded, make sure they are well apart)

Easy Lime Crinkle Cookies

Preparation time: 30 minutes; Baking time: 10-13 minutes; Makes: 30-40 depending on size

Ingredients

  • 
250g (2 cups, 9oz) all-purpose flour
  • 2 teaspoons baking powder
  • 150g (10 tablespoons, 1 stick +2 tablespoons ) salted butter, room temperature
  • 220g (1 cup + 2 tablespoons) granulated sugar
  • Zest from two large limes
  • 3 tablespoons fresh lime juice
  • ½ teaspoon vanilla essence (extract)
  • 1 large egg
  • 1 large egg yolk
  •  yellow food colour (optional)
  • ½ cup icing (powdered, confectioner’s) sugar in a plate

Instructions

  1. Preheat oven to 360ºF (180ºC) convection ten minutes before using. Whisk or sift the flour and baking powder. Set aside. Line large baking sheets (trays) with parchment.
  2. Using a stand/hand mixer beat the butter, sugar, lime juice and zest, and vanilla essence (extract) until the mixture is light and fluffy.
  3. Beat in egg, egg yolk and food colour until well blended.
  4. Fold in the flour until just combined (at low speed of stand mixer or using a spoon)
  5. Scoop about 15-20g (½oz) of dough and shape into a ball, then drop in powdered sugar and roll to evenly coat.
  6. Place on prepared baking tray (sheet), 2 inches (5cm) apart. Bake 10-20 minutes or until the bottom is golden brown.
  7. Remove from oven leave to cool on baking sheet about 5 minutes then transfer to a wire rack to cool. Store in an airtight container.
  8. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the cookies at 360°F (180°C) for 18 minutes.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

6 thoughts

  1. I have never seen this recipe but I bet they were great. I have been having trouble lately picking limes that are dry and do not give any (or little juice), it is maddening! -Kat

    1. The limes they sell here are always harvest before they mature so they rind is okay but the juice content is pathetic. I always return them and ask for my money back!
      Liz

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