High Altitude Iced Lime Sugar Cookies
An easy, high altitude recipe for soft and fluffy sugar cookies, flavored with fresh lime zest, and dipped in sweet lime icing.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
Cookies
- ¾ cup granulated sugar
- 2 tsp fresh lime zest (from 2 limes)
- ¾ cup unsalted butter, softened to room temperature
- 1 large egg
- 1 large egg yolk (save the white for another use)
- 1 ½ tsp vanilla extract
- 2 ⅓ cups all-purpose flour, fluffed, spooned and leveled
- 2 tsp corn starch
- 2 tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup granulated sugar, for rolling the dough balls
Icing
- 1 ½ cups powdered sugar
- 1 tbsp meringue powder
- 4 tbsp fresh or bottled lime juice
- 1 tsp fresh lime zest
Instructions
Cookies
- In a bowl, combine the sugar (3/4 cup) and lime zest. Use your fingers to rub the zest into the sugar until moist and fragrant.
- Add the butter, egg, egg yolk and vanilla, and beat with an electric mixer for 2 minutes, until well combined.
- In a separate bowl, whisk together the flour, corn starch, baking powder and salt. With the mixer on low, add the dry ingredients by spoonfuls, mixing just until combined.
- Cover the bowl of dough with plastic wrap, and refrigerate for 30 minutes.
- Use a medium cookie scoop (about 1 1/2 tablespoons) to scoop the dough into 24 portions. Roll each portion of dough into a smooth ball, then coat the dough balls in the remaining 1/4 cup of sugar. Cover and chill the dough balls for 20 minutes while you preheat the oven.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with a piece of nonstick baking paper or parchment paper.
- Place half the dough balls 3 inches apart on the baking sheet (refrigerate the remainder of the dough until needed). Bake for about 11 1/2 - 12 minutes, until the edges are set, and the centers look puffed but slightly underdone.Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before icing. The centers of the cookies will settle and flatten a bit as they cool.
Icing
- In a bowl, combine the powdered sugar and meringue powder. Stir in the lime juice until smooth.
- Holding the cookies by the edges, dip the tops of the cookies in the icing, then set them back onto the cooling rack.
- Before the icing sets, grate some fresh lime zest over the top of the cookies.
- Once the icing is dry, store the cookies in a single layer in an airtight container at room temperature for up to 3 days.
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