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Organic Finger Lime Sugar Cookies

Organic Finger Lime Sugar Cookies


For the cookie dough

  • 1 ½ cups powdered sugar sifted
  • 1 cup 2 sticks butter (slightly softened)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon kosher salt
  • zest of 1 lime

For the glaze

  • 3 cups powdered sugar
  • water
  • 8-10 finger limes


Making the cookies

  • In a mixing bowl, cream together the butter and powdered sugar.
  • Mix in the egg, vanilla, and zest. Thoroughly combine.
  • In another bowl, sift together the flour, baking soda, salt, and cream of tartar.
  • Add the dry ingredients in batches to the creamed mixture until you have combined everything well.
  • Cover and refrigerate the dough for at least 30 minutes. This is to harden up the fat so the cookies don't spread too much.
  • Preheat the oven to 350 degrees
  • Cut the dough in half.
  • Roll one half out onto a floured surface to around a quarter-inch thickness. Cut the cookies out with a round cookie cutter or what cookie cutter you like.
  • Transfer cookies to a parchment or silicone lined half sheet pan. Do no more than 8 cookies on a pan.
  • Bake for 10-14 minutes (depends on size of your cookie cutter) or until slightly browned.
  • Allow to cool on a wire rack before glazing.

To glaze the cookies

  • Mix together 1 tablespoon of water at a time the with powdered sugar. Mix and add water until you form a glaze that is spreadable without being too thick or too runny.
  • Spread onto cookies as soon as they are cool enough to handle.
  • Squeeze the "caviar" out of ½ of a finger lime per cookie. Work fast before the glaze dries so that the finger limes can stick.