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Lime Coolers


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  • For lime glaze:
  • 1 c. (2 sticks) butter, at room temperature, plus extra for press
  • 1/2 c. powdered sugar
  • 1 3/4 c. flour
  • 1/4 c. cornstarch
  • 1 tbsp. finely grated lime zest
  • 1/2 tsp. vanilla extract
  • Granulated sugar for press
  • 1/2 c. powdered sugar
  • 2 to 3 tsp. finely grated lime zest
  • 4 tsp. freshly squeezed lime juice


Adapted from


Step 1

To make cookies: In a large bowl, using an electric mixer on medium-high speed, beat butter and powdered sugar until light and fluffy. Reduce speed to low and add flour, cornstarch, lime zest and vanilla extract and mix until well-blended. Cover with plastic wrap and refrigerate at least 1 hour.
When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. Shape dough into 1-inch balls and place about 2 inches apart on prepared baking sheets.
Grease bottom of a large flat glass with butter, press into granulated sugar and gently press glass on dough until dough is about 1/4-inch thick. Repeat, pressing glass into sugar each time, until all cookies are flattened.
Bake 9 to 11 minutes, or until edges are light golden brown. Remove from oven and transfer cookies to a wire rack to cool completely.
To make lime glaze: In a small bowl, whisk together powdered sugar, lime zest and lime juice until a light glaze forms. Using a knife, spread glaze across cookies.

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