Lemon and Lime Cookie Crisps are light and fluffy on the inside with a crispy bottom. With a burst of refreshing citrus flavour, these are the perfect after dinner dessert!
If you love citrusy flavours, these are the cookies for you. They are soft on the top and through the middle, yet crispy and golden on the bottom. They are sweet and tart; the perfect cookie to accompany a hot cup of tea.
Lemon and Lime Cookie Crisps will most likely disappear rather quickly – at least they did in our home – so I would highly suggest you get your share right away. After all, you’re the baker!
I’m not a huge fan of sweet desserts, and to be quite honest, lemon is more a flavour that John.e craves, but when it comes to lime, I cannot get enough. That’s why this particular cookie recipe was the perfect cookie for the both of us.
I can’t say that I’ve heard McKenna say anything about her lemon/lime preference, but she sure did love these cookies. She took three cookies to school in her lunch tote at least two or three days in a row.
A cookie like this one, is a great little add in to making simple vanilla ice cream extra special. Whenever you have a heavy meal, such a soup or stew, or a heavy meat and potatoes type dish, a small dessert is just what you need to top off a lovely dinner.
Crumble a few of these Lemon and Lime Cookie Crisps over top of a scoop or two of good vanilla ice cream. Your family and/or guests will love it! It’s quite light and refreshing.
Lemon and Lime Cookie Crisps
- 1/2 cup butter, room temperature
- 3/4 cup sugar
- 1 egg
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lime zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup all-purpose flour
- 1 ½ cups confectioner’s sugar
- Cream together the butter and the sugar.
- Add the egg, one tablespoon of the lemon juice, one tablespoon of the lime juice, the lemon zest, 1 tablespoon of lime zest, and vanilla. Mix together.
- Add the baking powder, baking soda, salt, and flour. Combine until all ingredients are well mixed.
- Using a small ice cream scoop, place equal amounts evenly spaced on a baking sheet that has been lined with a Silpat pad or parchment paper. The dough is quite wet and sticky, so a spring-form ice cream scoop is highly recommended.
- Bake at 350 degrees for 15 minutes.
- Allow to cool on the baking sheets for five minutes before transferring to a wire cooling rack.
- Once completely cooled, prepare the icing by whisking together 1 1/2 cups of confectioners’ sugar with 1 tablespoon each of lemon juice and lime juice.
- Depending on the consistency of the prepared icing, you might need to add a little more juice or sugar to obtain a silky smooth icing.
- Drizzle the icing onto the cooled cookies. Sprinkle the remaining lime zest over top before icing hardens.
- Allow the icing to completely set and harden before packaging or storing the cookies.
This recipe was originally posted on May 21, 2015.