Spring Lime Tea Cookies

Cakey, fluffy, limey cookies!
Below is the recipe I actually used, slightly modified from the original.


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


  1. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine the 4 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.
I doubled the lime juice in the batter, increased the 2 tsp. of lime zest to "zest of 2 limes". Also, instead of using white sugar in the glaze, I decided to use powdered sugar to make it smoother. Then I increased the amount from 1/4 cup to 1/3 cup (it was a tad too sour).

In step 2 when the instructions say it's supposed to get light and fluffy, it didn't for me. It only became that way after I started adding the flour to the mixture. But all else progressed as it should have. Since it told me to bake for 8-10 minutes, I left it in the oven for exactly 9, and it was PERFECT.

*These changes are already incorporated into the recipe written above. Original recipe is in the link.


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