A tiny leaf emerges from a branch. Buds form and hold blossoms until they are ready to pop open. Spring brings and array of color against a background of green. Trees, plants, grass, and flowers come to life after winter dormancy. You go outside and feel warmth instead of brutal cold. The season is inspiring in so many ways. It could be the spark of a new painting, poem, sculpture, project, or even a recipe. Lime sugar cookies are what I was inspired to bake for my favorite time of year.
I look outside and see new growth with each passing day. Phlox will soon turn to a mass of tiny purple flowers. Peonies, mums, poppies, hostas, daisies, daffodils, and more shoot up from the ground. Leaves are spouting on trees. Celebrating spring with cookies meant baking ones that represented my view of the season. I think of green, flowers, and the world being brighter. The cookies had to be shaped like flowers with specks of green and brightness from citrus.
Lime sugar cookies are easy to make. They are basic cut-out cookies decorated with sanding sugar. The process begins with making lime sugar. Zest is rubbed into granulated sugar to release the oils which bumps up the flavor. I learned the method with Tangerine Yogurt Cake and have used it many times since. The dough is much softer than typical roll and cut cookie dough. I had my concerns however it firmed up while chilling. Be sure to flour your work surface well and move the dough around as you are rolling it to keep it from sticking.
How are the cookies? Lime gives it such a nice tart kick to balance out the sweetness. They are crispy and yet have lightness to the texture. Baking powder is what makes them puff ever so slightly. Sanding sugar puts an added crunch on top. And they represented spring so much that I had to do one photo with flowers.
Do you enjoy baking? If so, are you seeking recipes for springtime sweets? All you have to do is scroll down to find a list and links to ones by Sunday Supper contributors. We are partnering with Dixie Crystals to share ones for the season. There’s exciting news too! If you are a food blogger you can enter to win big prizes in a baking contest. First place wins a $500 gift card, ticket to the Food and Wine Conference, and more. Take a look by clicking here: Brownie Dessert Contest
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 teaspoons grated lime zest
- ½ cup unsalted butter, at room temperature
- 2 large eggs
- ¼ cup fresh lime juice
- Coarse sanding sugar
- Whisk together flour, baking powder and salt in a medium bowl.
- Use your fingers to rub the lime zest into the sugar in a large bowl. Add butter and beat until light and fluffy.
- Add eggs and lime juice and beat until combined.
- Add flour mixture and beat until smooth. Dough will be soft and sticky.
- Divide dough in half. Shape each half into round disks and wrap each half in plastic wrap. Refrigerate dough overnight.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or non-stick liner.
- Remove 1 wrapped pack of dough from refrigerator.
- Sprinkle rolling pin and work surface with flour. Roll out dough to ¼-inch thick. Move the dough around frequently to make sure it is not sticking.
- Use shaped cookie cutters to cut cookies.
- Place cookies at least 1-inch apart on a baking sheets. Sprinkle with sanding sugar.
- Bake 12 to 14 minutes, until cookies are just beginning to turn light brown around the edges. Rotate baking sheets halfway through baking for even baking.
- Cool cookies on baking sheet for 1 minute then transfer to a wire rack. Cool completely.
- Repeat steps with remaining dough. You can gather up excess dough after cutting the cookies, shape into another disk, and roll out for more cookies.
- Cool baking sheets completely between batches.
Recipe adapted from one in the Martha Stewart’s Cookies cookbook (affiliate link to Amazon).
Are you ready to make springtime sweets? Check out these recipes by Sunday Supper contributors featuring Dixie Crystals sugar:
- Blueberry Buckle Coffee Cake by Neighborfood
- Butterscotch Chocolate Caramel Cookie Cups by The Messy Baker
- Chewy Lemon Sugar Cookies by Alida’s Kitchen
- Coconut Lime Meltaway Cookie Bars by Chocolate Moosey
- Flan in Moscato Wine Sauce by Family Foodie
- Fresh Strawberry Tartlets by That Skinny Chick Can Bake
- Gluten-Free Deep Dish Carrot Cakes for Two by Cupcakes & Kale Chips
- Hazelnut Chocolate Chip Bundt by In The Kitchen With KP
- Lemon Cornmeal Sandwich Cookies by girlichef
- Lemon Roulade by Hezzi-D’s Books and Cooks
- Lime Sugar Cookies by Magnolia Days
- Meyer Lemon Bars with Poppyseed Crust by Foxes Love Lemons
- Meyer Lemon Cheesecake Bars by The Girl In The Little Red Kitchen
- Mixed Berry Crumble by The Dinner-Mom
- No-Bake Banana Split Dessert Cups by The Weekend Gourmet
- Poached Pear Bread by Momma’s Meals
- Springtime French Macarons by Hip Foodie Mom
- Strawberry Cheesecake Bites by Supper For A Steal
- Strawberry Lemonade Cupcakes by The Foodie Army Wife
- Strawberry Rhubarb Upside Down Cake by Cindy’s Recipes and Writings
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Disclosure: This post is sponsored by Dixie Crystals. All opinions are my own.