It’s been a week, right? Last week felt like the longest week ever (despite it being a shorter work week) and this week seems like it’s dragging by (it’s only Tuesday?!) before my eyes. I had full intentions of sharing this recipe last Friday, especially since my coworkers were huge fans of these lime sugar cookies and ended up fighting over the last one. But, life happened and all of a sudden it was too late in the week to give these sweet lime cookies the treatment they deserved, so here we are! Long story short, last week was long, this week will be better, cookies are the solution to everything. Forever and ever amen.
These lime sugar cookies came out about after a weekend of recipe testing fails had me frustrated, burnt out and just ready to throw in the towel. I had given three tries to a lemon almond cake that I’m still determined to conquer and was feeling like I was going to come out of the work-heavy weekend with no successful recipes to show for it. Then, as I was scraping my second unsuccessful cake into the garbage can (too lemon curd-y), it came to me. Lime sugar cookies! I knew I had a funfetti sugar cookie recipe in my arsenal that was always a hit, so why not swap out the sprinkles for lime and cover the whole thing in a powdered sugar glaze? They ended up being just the baking win I needed, turning out perfectly chewy, crispy and just a touch flufffy, reaching peak sugar cookie heaven in the end. The glaze was a last minute addition, thinking I needed just one last component to bring the whole thing together. When I took them into work a few days later they were described as ‘like a key lime pie, but in cookie form’, which really just hit it right on the head.
My only real words of wisdom for these lime sugar cookies is to NOT skip the scooping and freezing of the cookie dough step! The extra time and effort are really what take the cookies from ‘could turn out great’ to ‘consistently turn out amazing’. I’ve found that scooping out and freezing the dough before baking consistently makes the best cookies (with a few tips from this post) and almost always takes away some of the factors that makes cookies go awry in the baking process. I hope these are a summery addition to your cookie arsenal. Judging by the popularity of them with my friends, they look like they will be a staple in my dessert rotation all summer long!
Vegan Lime Sugar Cookies
- Prep Time: 140 minutes
- Cook Time: 10 minutes
- Total Time: 150 minutes
- Yield: 8 1x
- Category: Dessert
Description
Vegan lime sugar cookies are the perfect way to kick off summer with a heavy dose of fresh lime in a chewy, perfect vegan sugar cookie!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1–2 tablespoons almond milk
- Juice and zest of 2 limes ((1/3 cup juice and 2 tablespoons zest))
- 1/4 teaspoon salt
- 1/3 cup coconut oil
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 1 tablespoon almond milk
Instructions
- Grease a cookie sheet and set aside.
- Combine all dry ingredients in a small bowl, whisk together and set aside.
- In a medium bowl, beat together the coconut oil and granulated sugar until smooth. Beat in the apple cider vinegar, almond milk, and lime zest and juice until incorporated. Add dry ingredients that were set aside and mix on low until dough starts to form.
- Scoop cookie dough into balls (about 2 tablespoons worth). Set scooped out dough balls onto cookie sheet and freeze for at least 2 hours before baking.
- After cookie dough has chilled, preheat oven to 350 degrees F. Bake cookies for 9 to 10 minutes, or until cookies are puffy and set. Set aside to cool.
- While cookies are cooling make the powdered sugar glaze by whisking together the powdered sugar and almond milk until smooth. Add more powdered sugar as needed to make the glaze thick enough. Drizzle over the cooled cookies and serve.
Notes
- Don’t skip the scooping and freezing the cookie dough step! It’s important to making sure the cookies turn out chewy, crispy and perfect.Â
Shonda says
These look fantastic! Can’t wait to make them. I do not see the instructions for the sugar glaze for the cookies though.
Victoria says
The instructions for the glaze can be found in step #6. Happy baking! 🙂
Heart of a Baker says
It has been fixed!
Traci | Vanilla And Bean says
Oh Yum!! Lime and sugar in these sweet, demure cookies… I’m glad you didn’t throw in the towel, Abby! Cakes can be haaard! Don’t give up! I’m looking forward to that cake recipe! xo
Heart of a Baker says
Thanks Traci, I’m going to try again this weekend! xo
Julia Mueller says
Aaaagh I just love these photos! These cookies look like absolute perfection…definitely a beautiful treat to share with friends and family!
Heart of a Baker says
You are too kind!
Tessa | Salted Plains says
I have been so excited about these since you posted that first sneak peek! There is just something about citrus-flavored cookies that I LOVE. That glaze seems like the perfect touch! Happy almost weekend, my friend! xoxo
Heart of a Baker says
IT’s really one of my most recent obsessions!xoxo
Connie says
These look so yummy; as a lime lover, I’ve been looking for just such a recipe – thanks!
Heart of a Baker says
I’m glad you are a fellow lime lover too!
haleyhuntdavis says
I’m so glad your weekend “fails” turned into such a great success. These look amazing! xoxo
Heart of a Baker says
Thanks baby boo! xo
Christiann Koepke says
Wow so intrigued by this combination of sweet and lime! I’m sure these are amazing, will definitely have to try them out!
Heart of a Baker says
They are my favorite as of late!
Kelsey @ Appeasing a Food Geek says
These look divine Abby! Seriously loving the lime. I can’t believe it’s not a thing! You are a genius. xoxo
Heart of a Baker says
Right?! More lime forever and ever! xo
J says
Quick question for you!
Is this made with “solid” coconut oil, or liquid?
Thank you!
Heart of a Baker says
This is made with solid!
Pavithra says
I made these today and they are delicious! I had some scares along the way though…
When I added the lime juice and milk and vinegar to the sugar/butter mixture, everything looked curdled, which was concerning, but I just went with it. Then after adding the leavening agents and the cream of tartar everything got bubbly and foamy which was pretty cool!
I had to make a couple of tweaks to the recipe though. I needed to add an additional 1/4 cup of flour because my cookie dough looked more like cake batter and was not scoopable. That seemed to do the trick. Maybe my limes were extra juicy or something!
I took your advice and put my scooped out cookies in the freezer for 2 hours before baking. But while baking I noticed that they balls did not flatten and spread like a cookie normally would. So I took them out partway through baking and I smushed them a bit with a spatula, and then I returned them to the over for a few more minutes.
I used a medium cookie scoop and ended up with 21 cookies. The end result was perfect. Overall, a good recipe 🙂
★★★★
Pavithra says
Oh I forgot to say I added some white chocolate chips which made these sweet and tart!
Heart of a Baker says
Ohh that’s an amazing idea!
Samantha says
Yum!! I made these cookies today but used key limes in place regular limes due to them harvested from my yard. Also, I didn’t have any cream of tartar so substituted equal amount of lemon juice. Very tasty cookie!! I may make smaller ones too and then can have more cookies, lol. Thanks for the recipe!
★★★★★
Heart of a Baker says
Love to hear that they worked for you!