Table of Contents
  1. Watch how to make these lime cutaway cookies.
  2. Have I convinced you to make this recipe?
  3. Lime Cutaway Cookies Recipe

May brings a month full of change in southeast Iowa. The Farm becomes a changing kaleidoscope of colors and vegetation. The garden is growing, flowers are blooming, and the earth is finally awakening. All the change means I also love to change my baking routine. These cookies are fresh, simple, quick, and so delicious. With a little lime and a whole lot of buttery sweetness, say hello to spring!

Enjoy these with a cool dish of ice cream or sorbet, or just eat them alone; they need no company. Simple and fresh, these cookies are perfect!

Watch how to make these lime cutaway cookies.

More cookies to bake

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Cookies lie overlapped on a platter.

Lime Cutaway Cookies

5 from 1 vote
Lime creates a tangy zest in these cookies. Simple and delicious, these cookies can pair well with a sorbet or ice cream, perfect as a spring treat!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24


  • 1 cup unsalted butter room temperature
  • 1 cup light brown sugar
  • 1 cup white granulated sugar
  • 2 large eggs
  • zest of one lime
  • juice of one lime
  • 3 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp vanilla extract


  • Cream butter, brown sugar, and white sugar with a stand or handheld mixer until light and fluffy. Add eggs and completely incorporate them. Zest one lime directly into the bowl so all the oils and essence go into the cookies. Juice the zested lime into the batter as well. Add flour, baking soda, and vanilla extract and mix until no dry flour bits are left and all ingredients are completely incorporated.
    1 cup unsalted butter, 1 cup light brown sugar, 1 cup white granulated sugar, 2 large eggs, zest of one lime, juice of one lime, 3 ½ cups all-purpose flour, 1 tsp baking soda, 1 tsp vanilla extract
  • Using hands, shape dough into two logs, approximately 2-3 inches in diameter. Wrap in plastic wrap or parchment and place them in the refrigerator for 1-2 hours.
  • Once chilled, unwrap and cut logs to form cookies, about ¼-inch thick. Place on an ungreased cookie sheet. If desired, sprinkle tops with sanding sugar for a sweet crunch.
  • Place in a preheated 375°F oven for 7-10 minutes. The cookies will not brown but may turn slightly golden.
  • Once baked, cool on the pan for a few minutes then finish cooling on a rack.


Serving: 1cookieCalories: 208kcal
Course Cookies
Cuisine American
Difficulty Easy
Method Baking
Cookies rest overlapped on a circular platter.

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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