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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 pair with fresh raspberries and a hot tea. I served these with a good vanilla ice cream after a heavy meal. They were quite light and refreshing.

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Personally, I’m not a fan of dessert, but in some cases, dessert is certainly warranted – especially when serving a heavy soup or stew.  And, these cookies, particularly, word very well as a light dessert for such an occasion.  They are perfect served on their own, or with a coffee/tea, some fresh berries, and even a small scoop of good vanilla ice cream.

Lemon & Lime Cookie Crisps

 

Lemon and Lime Cookie Crisps
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • ½ cup butter, room temperature
  • ¾ cup white sugar
  • 1 egg, room temperature
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lime zest
  • ½ teaspoon vanilla
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cup all purpose flour
  • 1 ½ cups confectioner’s sugar
Instructions
  1. Cream together the butter and the sugar.
  2. Add the egg, one tablespoon of the lemon juice, one tablespoon of the lime juice, lemon zest, lime zest, and vanilla. Stir together well.
  3. Add the baking powder, baking soda, salt, and flour. Combine until all ingredients are well mixed.
  4. 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.
  5. Do not place the batter too close together. These cookies need room to flatten and spread out while baking.
  6. Bake at 350 degrees for 15 minutes.
  7. Allow to cool on the baking sheets for five minutes before transferring to a wire cooling rack.
  8. Once completely cooled, prepare the icing by whisking together 1½ cups of confectioners sugar with 1 tablespoon each of lemon juice and lime juice.
  9. 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.
  10. Drizzle the icing onto the cooled cookies.
  11. Allow the icing to completely set and harden before packaging or storing the cookies.
 

Lemon and Lime Cookie Crisps

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This Post Has 10 Comments

    1. Thanks Heidy! I’m not accustomed to using lemons in cooking, but my partner loves the flavour of fresh lemon juice so much that I’m starting to adopt it into my foods. This recipe was right up his alley!

  1. These cookies sound like the perfect cookie for me! I love citrus anything, and to have the lemon/lime blend in a cookie is almost too good to be true! Heading off to pin your recipe, but I wanted to mention how much I love your photographs. They are really beautiful, in all your posts.

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