Lemon and lime are two of my favourite flavours and when they are combined in this Citrus Glazed Sugar Cookies it is heavenly. This cookie is just another variation of the Frosted Sugar Cookie recipe that is one of my staple cookie recipes. For this version I added some lime zest to the cookie dough and rolled the cookies instead of slicing and glazed instead of frosted. The finished cookie is polished and delicious. What more could one ask for in a cookie?
Add a few sprinkles and now we have a cookie deserving of any special occasion. The trick to getting nice crisp edges on your cut-out cookies is to have the dough nice and cold when you pop it in the oven. I have found the best way to make cut-out cookies is to roll the dough out between 2 pieces of plastic wrap to 1/4″ thickness and then refrigerate the rolled dough. This is way easier than trying to roll out a lump of cold dough after it has been in the fridge. Using the pre-rolled method saves a lot of time and frustration when making cut-out cookies.
As for the glaze you can drizzle it over the cookies like I did or you can dip the entire top of the cookie in the glaze. I find it is too sweet with all that glaze but that is totally up to you. Just let the cookies dry for a minute before you add the sprinkles, but no longer otherwise they won’t stick. Let the glazed cookies dry on a cooling rack for at least an hour before packing them away. Separate the layers with waxed paper to ensure the cookies don’t stick to each other.
Enjoy!!
- 1 cup (8 ounces) salted butter, room temp
- 1 cup sugar
- zest of one lemon
- zest of one lime
- 2 eggs, room temp
- 1 tsp vanilla
- 3 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- Glaze:
- juice of 1 lime
- 1 - 1½ cup icing sugar, sifted
- In a large bowl or the bowl of a stand mixer, beat together the butter, sugar and both zests until light and fluffy. Add the eggs one at a time scraping down the bowl after each addition. Add the vanilla, and mix well. Add the flour, baking powder, and salt, and mix until a firm dough forms.
- Place ½ the dough between 2 pieces of plastic wrap and roll out to ¼" thickness. Repeat with the rest of the dough. Chill at least one hour or up to 3 days on a flat cookie sheet
- Preheat the oven to 350℉. Cut out desired shape of cookies and bake on a non-stick cookie sheet. Leave at least 2" between each cookie.
- Bake 8-10 minutes or until the bottom edges are just slightly golden. Bake one sheet at a time to ensure even cooking. Do not let tops or sides brown.
- Let cool on pan 5 minutes then transfer to rack to cool completely.
- In a small bowl whisk together the lime juice and ½ cup of the icing sugar until smooth. Add icing sugar a few tablespoons at a time until the desired consistency is reached. Glaze cookie either by drizzling glaze with a fork over the cookies or dunking the tops in the glaze. Let dry on a cooling rack. Add sprinkles if desired.