Description
Deliciously soft lime sugar cookies made with gluten-free almond and coconut flours, topped with a fresh lime glaze. These dairy-free, grain-free cookies offer a zesty spring dessert option that can easily be made vegan by substituting the egg.
Ingredients
Wet Ingredients:
- Zest from 1 lime
- ½ cup (100g) granulated sugar
- ¼ cup (56g) melted and cooled coconut oil (or substitute melted vegan butter)
- 1 egg, at room temperature
- 1 tablespoon fresh lime juice
- ¼ teaspoon almond extract
Dry Ingredients:
- 1 cup (112g) fine blanched almond flour
- 2 to 3 tablespoons coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Optional for Rolling the Cookies:
- ¼ cup (50g) granulated sugar
For the Glaze:
- ½ cup (57g) powdered sugar
- 1 tablespoon fresh lime juice, plus more if necessary
- Extra lime zest, to garnish if desired
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Infuse Sugar with Lime Zest: In a large bowl, rub the lime zest and granulated sugar together with your fingers for about 30 seconds to release the oils and infuse the sugar with lime flavor, enhancing the cookie taste.
- Combine Wet Ingredients: Add the melted and cooled coconut oil, egg, fresh lime juice, and almond extract to the lime-infused sugar. Whisk until the mixture is well combined and smooth, ensuring even flavor distribution.
- Add Dry Ingredients: Stir in the almond flour, coconut flour, baking soda, and salt until fully combined. Allow the dough to rest for 5 minutes; this helps coconut flour absorb moisture. If the dough remains too wet to handle, add an additional tablespoon of coconut flour and rest for another 5 minutes.
- Form Cookie Dough Balls: Roll the dough into 12 equal balls. If desired, roll each ball in granulated sugar for added texture and sweetness. Place the balls about 2 inches apart on the prepared baking sheet and gently flatten them slightly with your hand.
- Bake the Cookies: Bake in the preheated oven for 9-12 minutes or until edges are lightly golden and centers are set. Remove from oven and allow the cookies to cool completely on the baking sheet before glazing.
- Prepare the Lime Glaze: Mix the powdered sugar with fresh lime juice until smooth. Add extra lime juice gradually if the glaze is too thick to drizzle easily.
- Glaze and Garnish: Spoon approximately ½ tablespoon of the glaze over each cooled cookie. Optionally, garnish with additional lime zest for a fresh, vibrant finish. Let the glaze set slightly before serving. Enjoy these soft, tangy lime sugar cookies!
Notes
- To make these cookies vegan, substitute the egg with a flax or chia egg.
- If the dough feels too sticky, add coconut flour incrementally to achieve a rollable consistency.
- Rolling the cookie balls in sugar before baking adds a nice crunch and extra sweetness but can be omitted if preferred.
- Allow cookies to cool fully before glazing to prevent the glaze from melting.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
