For the past couple of weeks, I’ve had limes (leftover from another dish) sitting in my fridge and have been wracking my brain for what to do with them. I came across this recipe for Spring Lime Cookies, which seemed appropriate as spring is right around the corner. The cookies are incredibly moist and have a light, refreshing tangy sweetness to them. They would go perfectly with a warm cup of chamomile tea, on a rainy spring night.

Spring Time Lime Cookies
(adapted from

Prep Time: 20 min
Cook Time: 10 min.


  • 2 teaspoons lime juice
  • 1/3 cup milk
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 teaspoons lime zest
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons lime juice
  • 1/4 cup confectioners sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
  2. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  4. To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.

Notes: The cookies don’t really become golden brown when they are baking, so make sure to check the bottoms so they won’t get burnt. Also, I made smaller cookies, about the size of a ping pong ball, and those turned out much better than the bigger ones. I definitely would not skip on the glaze; it adds much more of a limey flavor.

Happy baking!