Lime Sugar Cookies

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A couple of years ago, Jason and I had a Valentine’s Day weekend in Georgetown (Washington DC). One night before dinner, we popped into this adorable market called Marvelous MarketThey were giving away samples of their lime sugar cookies. I fell in love. “Amazing” is the best word to describe these bites of joy. The insides were melt-in-your-mouth soft, rich and tangy, with a crunchy sugar crust that was unlike any sugar cookie I had ever had.

Jason and I just celebrated our 4th wedding anniversary, and I wanted to recreate these cookies from our very romantic weekend away. Now, the recipe below is not a Marvelous Market cookie, but I think I have come pretty close to their tangy flavor profile.

Ingredients:Lime Sugar Cookies

  • 1 cup butter, softened
  • 1 ½ cup sugar
  • 1 lime, zested and juiced
  • 1 ¾ cup AP flour
  • 1 tsp baking soda
  • pinch of salt
  • food coloring – choose your favorite color


In a prep bowl, beat the butter and 1 cup of sugar on medium speed with an electric mixer. You want to beat them until the butter and sugar becomes fluffy. Add the lemon zest and juice, and beat until the juice is incorporated in with the butter and sugar. In another prep bowl, sift together the flour, baking soda and salt. Slowly add the flour mixture to butter mixture and mix to combine. If the dough seems a little dry and is of the consistency of sand, add a couple tbsps of water. Slowly add the water in, until the dough just starts to stick and come together. Pour the dough onto large sheet of plastic wrap and shape into a log. Refrigerate for 2 hours.

In a small prep bowl, add the remaining sugar with 3-4 drops of your choose of food coloring. Since I did a lime flavored sugar cookie, I went with green. Mix the sugar with the food coloring together with your fingers until all the sugar is incorporated with the coloring.

Preheat oven to 350. Slice the log into ½ in. rounds. Pour the color sugar onto a plate and “crust” one side of each of the rounds with the color. You can create a “crust” by simply pressing the round into the sugar. Arrange the cookies on baking sheets and bake about 12 minutes. Remove from the oven; allow to cool slightly on the baking sheet. Cool the cookies completely on wire racks before serving.

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