This recipe for Gluten Free Lime Cookies creates a cookie full of zesty lime flavor. Rolling the cookie in lime-infused sugar prior to baking adds even more flavor and helps create an extra crunchy exterior.
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These lime cookies are an ideal treat for individuals with gluten-sensitivity or celiac disease. Trust me, you will love these cookies even if you have no dietary restrictions!
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Ingredients
- Gluten-free flour: use a 1-to-1 gluten-free baking flour replacement. Many good gluten-free flour replacements are available. I highly recommend the King Arthur or Bob's Red Mill brands.
- Baking soda and salt
- An egg and unsalted butter: bring both of these ingredients to room temperature before mixing the dough
- Granulated sugar: the sugar is used for 1) making the cookie dough and 2) creating a lime-infused sugar to roll the cookies in before baking.
- Limes: the zest and juice of the limes are used in this recipe
See recipe card for quantities.
Instructions
In a medium bowl, whisk together gluten-free flour, baking soda, salt and lime zest.
Using a stand-mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy- approximately 2 - 4 minutes on medium speed (note: a hand mixer may also be used). Scrape the bowl as needed.
Add the egg and lime juice and mix on low speed until incorporated.
Add the flour mixture and mix on low speed until combined.
Place ½ cup of granulated sugar and the zest from one lime in a small bowl. Rub together with your finger tips to infuse the lime flavor into the sugar.
Scoop cookie dough using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Roll each cookie in the lime sugar.
Place cookies on sheet pans lined with parchment or a Sipat. Leave approximately 2 inches of space between each cookie. Bake cookies for 10 - 12 minutes or until the tops are a pale golden color.
Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Equipment
I recommend the following equipment when making the gluten-free lime cookies:
- Hand or stand mixer - The butter and sugars are creamed together to create air pockets which are key to the success of this cookie. This is difficult to achieve if mixing by hand.
- Cookie scoop - helps to create uniformly sized cookies
- Sheet pans and parchment paper - the cookies are baked on a sheet pan and the parchment allows for easy cleanup and ensures the cookies don't stick to the pan. Alternatively, place a silicone baking mat on each pan.
- Bowls, measuring cups and spoons
Storage
Store the gluten free lime cookies in an airtight container. The cookies stay fresh at room temperature for up to 5 days. Alternatively, to freeze, wrap the cookies well in plastic or foil and freeze for up to 3 months.
Top tip
Use a light hand when rolling the cookies in the lime-infused sugar. You just want a light coating on each cookie before baking.
FAQ
Certainly. Simply replace the gluten-free flour with an equal amount of all-purpose flour. I prefer to use an unbleached flour but any all-purpose flour will work.
Yes. Replace the butter and egg with vegan substitutes. I recommend Miyoko's for the butter and Simply Eggless for the eggs.
More gluten-free desserts
Looking for other gluten-free dessert recipes like this? Try these:
I hope you enjoy this gluten-free lime cookie recipe as much as my family and friends do!
📋 Recipe
Guten Free Lime Cookies
Equipment
- Hand Mixer or
Ingredients
Cookie dough
- 240 Grams Gluten-Free Flour (2 Cups)
- ½ teaspoon baking soda
- ½ teaspoon Salt
- 2 tablespoon Lime Zest (appoximately 3 limes)
- 2 tablespoon Lime Juice (approximately 3 limes)
- 200 Grams Granulated Sugar (1 Cup)
- 114 Grams Butter, room temperature (4 ounces or 1 stick)
- 1 Large Egg, room temperature
Lime sugar
- 1 tablespoon Lime Zest
- 100 Grams Granulated sugar (½ Cup)
Instructions
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper or a silicone mat.
- Using a stand-mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy- approximately 2 - 4 minutes on medium speed (note: a hand mixer may also be used). Scrape the bowl as needed.
- Add the egg and lime juice and mix on low speed until incorporated.
- Add the flour mixture and mix on low speed until combined.
- Place ½ cup of granulated sugar and the zest from one lime in a small bowl. Rub together with your finger tips to infuse the lime flavor into the sugar.
- Scoop cookie dough using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Roll each cookie in the lime sugar.
- Place cookies on the prepared cookie sheets. Leave approximately 2 inches of space between each cookie.
- Bake cookies for 12 - 14 minutes or until the tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Store the gluten free lime cookies in an airtight container. The cookies stay fresh at room temperature for up to 5 days. Alternatively, to freeze, wrap the cookies well in plastic or foil and freeze for up to 3 months.
- Use a light hand when rolling the cookies in the lime-infused sugar. You just want a light coating on each cookie before baking.
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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