This is a particularly memorable sugar cookie, despite the zillions of recipes there are for sugar cookies. I actually prefer it with a little
cornmeal (it reminds me of a cookie I’ve had from a nearby bakery), but that’s definitely optional, according to your taste, and if you’ll like the extra crunch. For that matter, the lime is optional as well, but it’s also what makes the cookie distinctive. Note: this is not a cookie cutter recipe!
Sugar Cookies with Lime Zest
2 c. all-purpose flour (or 1 3/4 c. flour with 1/4 c. cornmeal)
1 t. baking powder
1/2 t. salt
2 sticks (1 c.) butter, softened
1 c. granulated sugar, plus 1/4 c. for rolling cookies
1 large egg
2 t. lime zest
2 t. vanilla
Heat oven to 375, with racks in the upper-middle and lower-middle positions. Whisk dry ingredients together in a bowl (flour, baking powder, salt), and set aside. In another bowl (by hand or mixer), cream butter and 1 c.. sugar until fluffy (about 3 minutes by mixer). Scrape the bowl down and add the egg, 1 t. lime zest, and vanilla. Beat for 30 seconds, until combined, and then add the dry ingredients, and beat until just combined, another 30 seconds.
Place remaining 1/4 c. sugar in a food processor, add the other 1 t. lime zest, and pulse until the sugar becomes green, about 10 seconds. (Alternatively, place the sugar and lime zest in a baggie and crush together with a rolling pin or a potato masher) Place sugar mixture in a shallow bowl. Roll 1 1/2 T. of dough in the sugar mixture and place on ungreased cookie sheets, spaced 2″ apart. After all the cookies are rolled, butter the bottom of a drinking glass (with a flat underside), dip it into the sugar, and smash the cookies down until they are about 1/2 inch thick, redipping the glass every 2-3 cookies.
Bake, reversing the cookie sheets front to back and top to bottom midway through, for 10-11 minutes, or until pale golden. Let the cookies cool on the sheets for 2-3 minutes, and then move to wire racks.