Preheat oven to 350℉ (180℃)
Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
In a medium bowl, combine flour, baking soda, salt and lime zest. Set aside for later.
2 Cups Gluten-Free Flour, ½ teaspoon Baking soda, ½ teaspoon Salt, 2 tablespoon 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 down sides of the bowl as needed.
8 Tablespoons Butter, 1 Cup Granulated Sugar
Add the egg and lime juice and mix on low speed until incorporated. Scrape down sides of the bowl as needed.
1 Large Egg, 2 tablespoon Lime Juice
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.
½ Cup Granulated sugar, 1 Tablespoon Lime Zest
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.