They're a basic butter cookie, with a punch of lime flavor. My hubby is originally from Guyana, and these cookies remind him of home. I prefer to freshly grind the nutmeg from the whole-nut each time I use, but it's not necessary.

Recipe Summary

prep:
20 mins
cook:
13 mins
additional:
1 hr
total:
1 hr 33 mins
Servings:
36
Yield:
3 dozen small cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 large baking sheets. Stir together the flour, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon in a bowl; set aside. Stir together 1/3 cup sugar, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon in a separate bowl and set aside.

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  • Cream together the butter, 1 cup sugar, and lime zest in a large bowl until light and fluffy. Gradually beat in the lime juice, then the flour mixture 1/2 cup at a time. Form the dough into walnut-sized balls, and roll in the spiced sugar mixture. Arrange onto prepared baking sheets 1 inch apart. Flatten the balls slightly using a decorative cookie stamp or the bottom of a glass.

  • Bake the cookies in the preheated oven until the edges of the cookies turn golden brown, 13 to 16 minutes. Cool the cookies on wire racks, then store in an airtight container up to 1 week.

Nutrition Facts

89 calories; protein 0.8g 2% DV; carbohydrates 12.9g 4% DV; fat 3.9g 6% DV; cholesterol 10.2mg 3% DV; sodium 73.3mg 3% DV. Full Nutrition
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Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2009
Outstanding refreshing and uniquely flavored cookie unlike anything I've ever had before. You can taste both the lime and the nutmeg (a spice I generally don't care for) yet the two combine and blend to create a delicious flavor all its own. Be careful not to overbake these - -you don't want them brown around the edges. Once the cookies have set and are just beginning to turn color along the edge they're done! Any longer than that and you'd more than likely end up with an overly crunchy cookie. Beautiful cookie too all light and sparkly with its sugar/nutmeg finish. I can't remember the last time I enjoyed something so different so much. I will make them again for sure and I won't change a thing! Read More
(87)

Most helpful critical review

Rating: 3 stars
11/03/2010
This cookie was good but not "wow!" When it first came out of the oven it was great but after a few hours the taste dulled a little. I would suggest those who want a softer cookie to make the cookies a little bigger but cook with the same time. Instead of making the amount the recipe called for I only made 36 but the cookies were kind of soft. I rolled my cookies to a size a little larger than a walnut. Read More
(5)
110 Ratings
  • 5 star values: 81
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
12/21/2009
Outstanding refreshing and uniquely flavored cookie unlike anything I've ever had before. You can taste both the lime and the nutmeg (a spice I generally don't care for) yet the two combine and blend to create a delicious flavor all its own. Be careful not to overbake these - -you don't want them brown around the edges. Once the cookies have set and are just beginning to turn color along the edge they're done! Any longer than that and you'd more than likely end up with an overly crunchy cookie. Beautiful cookie too all light and sparkly with its sugar/nutmeg finish. I can't remember the last time I enjoyed something so different so much. I will make them again for sure and I won't change a thing! Read More
(87)
Rating: 5 stars
06/18/2010
OMG! What a delicious little cookie- light crispy buttery slightly spiced and sweet with a nice touch of lime! It's almost like a shortbread cookie but not quite. I love the pairing of lime and nutmeg. Who would have thought those two flavors would blend so well together in a cookie! When it came to the spiced sugar mixture to dip the cookie into I used turbinado sugar vs. white sugar just to add a little extra crunch on top. I'm so glad I stumbled upon this recipe. It's definitely different and something I'd be happy to make again. Read More
(39)
Rating: 4 stars
08/27/2008
I LOVE the flavor of these. The picture that was posted made the cookies look chewy - and they are not. They are a super-crisp butter cookie. When I make these again I'll add an egg and see if I can get a softer consistency. Thanks for the recipe!! Read More
(32)
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Rating: 5 stars
08/06/2010
One of the most interesting cookies I've ever tasted. Starts out in your mouth like a regular butter cookie but after a few seconds the lime really cuts through. I read comments saying that they weren't chewy cookies though so I went ahead and added 1 egg yolk. It worked out beautifully. They're hard on the outside but soft and chewy on the inside. Read More
(21)
Rating: 5 stars
08/17/2008
Wow these are great!!! I don't usually try unrated recipes but I love lime so I had to give these a whirl. They're like a cross between snicker doodles and lemon coolers. My only caution is to make sure your pan cools between batches. When I baked a batch on a hot pan the bottoms burned and got very crispy before the tops looked done. Maybe they're a little delicate but the recipe is simple and worth it! Read More
(18)
Rating: 5 stars
08/02/2011
These are SO GOOD. I made a few batches with the sugar coating on top and then got lazy and made some without. Let me tell you the sugar on top is what really made them go from good to fantastic. PS I also fresh-grated my spices and I also made sure not to leave any pith on the lime zest. Read More
(12)
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Rating: 5 stars
06/16/2010
These are really tasty cookies. I usually use my little zester that has five holes on the end to zest my lemons or limes but for this one I used my microplaner. That's the best way to get the lime distributed throughout the cookies. This is kind of like snickerdoodle/butter cookie meets real flavor! These are a very tasty change from the cookies I normally make! Thanks Valima! Read More
(9)
Rating: 5 stars
06/14/2010
Oh these are delicious. It has too be my favorite cookie recipe so far. I omitted the Lime zest (as I don't like it) and followed the rest of the recipe exactly. I made 24 small cookies not sure how this would possibly stretch to 48! I did have at least 1/2 the sugar mixture left over (hate waste) so next time will certainly cut that by 1/2. I ended up with perfect little cookies crunchy on the outside and soft in the centre. Read More
(8)
Rating: 5 stars
11/22/2010
I really liked them different yet yummy. Thanks for the great recipe. I don't think I've had anything quite like them! It's a keeper! Read More
(7)
Rating: 3 stars
11/03/2010
This cookie was good but not "wow!" When it first came out of the oven it was great but after a few hours the taste dulled a little. I would suggest those who want a softer cookie to make the cookies a little bigger but cook with the same time. Instead of making the amount the recipe called for I only made 36 but the cookies were kind of soft. I rolled my cookies to a size a little larger than a walnut. Read More
(5)
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