Gingerbread Lime Cookies



30 min


2 hrs 15 min


40 cookies

Gingerbread Lime 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.


  • 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


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
  • 1 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 2 g,
  • Sodium
  • 57 mg.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"