Tiffy’s Summertime Key Lime Butter Cookies
Ingredients
- Cooking oil
Cookie Dough
- 1 cup salted butter, softened
- 1 cup white granulated sugar
- 1 egg yolk
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons real key lime juice (I love Nelly & Joe’s, often available at Barney’s Market in New Buffalo)
- 1/4 teaspoon sea salt
- 1 3/4 cups all-purpose gluten-free flour with xanthan gum (I use Cup4Cup Multipurpose Flour. Use regular all-purpose flour, if preferred)
Key Lime Icing
- 1 3/4 cups powdered sugar
- 2 tablespoons key lime juice
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
- Natural green food coloring (optional)
Instructions
- Makes 24-30 soft-tart-buttery cookies Takes 1 hr, 30 min
Tips for Success
Don’t over mix the dough or it will become tough. Package these up for a delicious host gift!Prep
Preheat oven to 350°F and line two baking sheets with parchment or foil. Brush lightly with cooking oil and set aside.Make Dough
In bowl of standing mixer using the paddle attachment (or using hand mixer in medium bowl) cream together butter and sugar until light and fluffy, about 3 minutes on medium speed, scraping bowl down as needed with spatula. Pause mixer and add egg yolk, vanilla, 2 teaspoons key lime juice, and salt then mix on medium speed, until just combined. Pause mixer to add flour, then moving from low to medium speed, mix until just combined and dough pulls away from sides of bowl.Bake and Cool
Using a small ice cream scoop (about 1-inch diameter) or a tablespoon, drop the dough in balls on lined baking sheets about 2 inches apart. Briefly roll each scoop between your palms to form more perfect balls. Bake at 350°F for 8 to 10 minutes, or until edges are slightly golden and lift up easily with spatula. Once done, place on baking rack to cool completely, about 30 to 45 minutes. Rush cool by putting them in the refrigerator for about 20 minutes or freezer for 15 minutes.Make Vanilla Key Lime Icing
While cookies bake make icing. In bowl of standing mixer using the paddle attachment (or using hand mixer in medium bowl) add the powdered sugar and mix for 2 minutes to remove any lumps. Add 2 tablespoons key lime juice, vanilla and salt. Mix on medium to medium-high speed until smooth. Add 1-2 drops green food coloring if using, then mix to blend for an even color. Add additional warm water as needed to reach a smooth consistency, where icing slowly drizzles off a fork.Ice Cookies
Once cookies are completely cooled, dip fork into icing and then drizzle it quickly and evenly back and forth over cookies to make stripes. Let icing harden for about 30 minutes before serving or for 1 hour before storing. These cookies will last in airtight container for 4 to 5 days or freeze up to one month… but honestly, they tend to get eaten in about 24 hours because they’re bite size, buttery and oh so craveable!
