Lime Ginger Cookies

The first time I made these cookies was a few years ago for a cookie swap. We ate all of them before the event took place and I had to make another batch. They are that good.

The combo of lime and ginger adds a flavorful zing that really makes these goodies stand out. The taste gets even better a day or two after you bake them.

When I decided to take part in the 2015 Great Food Blogger Cookie Swap (which partners with Cookies for Kids' Cancer) these goodies immediately came to mind. Once you grate the lime zest and fresh ginger, the kids can definitely help out by rolling the dough balls and coating them in the fragrant lime-ginger sugar.

Need more holiday cookie recipes? Be sure to check out some of our favorites: Kris Kringle Rice Krispie Treats, Ginger Cookies, Cherry Orange White Chocolate 7-Layer Bars, and Sugar Cookies.

Mangia! Mangia!
Andrea

Lime Ginger Cookies

1 1/3 cups sugar
2 tablespoons grated lime peel
1 tablespoon peeled and grated fresh ginger
3/4 cup + 2 tablespoons softened unsalted butter, cut into chunks
1 egg yolk
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons light corn syrup
2 to 3 teaspoons ground ginger
1-2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cups unbleached all-purpose flour
Optional: coarse green sugar

Preheat over to 350 degrees and position rack in the middle of the oven. Lightly grease baking sheet or line with parchment paper.

Using a food processor, combine sugar, lime peel and fresh ginger. Cover and process for up to 3 minutes, or until smooth. You may need to scrape the sides of the bowl during this process. Set aside ½ cup of sugar mixture.

In a large bowl combine the rest of the sugar mixture, butter, egg yolk, lime juice, corn syrup, ground ginger, vanilla extract, baking soda and salt. Beat with an electric mixer on low and then raise speed to medium. Mix for about 2 minutes until well blended.

Beat in about half of the flour on low speed, scraping the sides of the bowl. Add the rest of the flour and beat until everything is incorporated. If dough is too dry, add up to a ½ tablespoon of water. If dough is too wet, add up to 3 tablespoons more flour.

On a cutting board or rolling mat, shape dough into a flat disk. Cut into quarters. Then cut each quarter into 12 pieces. Roll each piece into a ball.

Place reserved sugar mixture into a shallow container or plate. Roll dough balls in sugar to coat.

Place dough onto cookie sheet about 2 inches apart. Slightly flatten tops with bottom of a glass. Bake for 6 to 8 minutes, or until edges are light brown. Centers will be soft.

Place cookie sheets on wire racks to cool. Sprinkle with coarse green sugar, if desired. Cool completely before storing in an airtight container or freezing.