Gingerbread Lime Cookies
58
- Prep Time30 mins
- Total Time2 hrs 15 mins
- Makes40 cookies
Photo, Erik Putz. Food styling, Irene Ngo.
Lime zest is in the secret ingredient in these zingy gingerbread cookies, inspired by the flavours in a Moscow Mule.
Ingredients
2 cups all-purpose flour
1 1/4 tsp baking soda
1 tbsp ground ginger
1 tsp cinnamon
1/4 tsp salt
3/4 cup unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 tbsp lime juice
1 tbsp molasses
1/3 cup coarse sugar, or raw cane sugar
2 to 3 tsp lime zest
Instructions
1. Whisk our with baking soda, ginger, cinnamon and salt in a medium bowl.
2. Beat butter with brown and granulated sugars in a large bowl, using an electric mixer on medium, until fluffy, 2 to 3 min. Beat in egg, lime juice and molasses. Reduce speed to low, then gradually beat in our mixture, until just combined. Refrigerate dough in bowl until firm, about 1 hr. 3. Position rack in centre of oven, then preheat to 350F. Line 2 baking sheets with parchment. Stir coarse sugar with lime zest in a small bowl.
4. Scoop out 1-tbsp portions of dough and roll into balls. Dip 1 side into sugar mixture, then arrange, sugar-side up, 2 in. apart, on prepared sheets.
5. Bake until cookies flatten and crack, 10 to 11 min. Let stand for 5 min on sheet, then transfer to a rack to cool completely. Repeat with remaining dough.
Storage tip
Cookies will keep well stored in an airtight container up to 5 days.
Nutrition (per cookie)
Calories 64, Protein 1g, Carbohydrates 12g, Fat 2g, Sodium 57mg.
