Giant Lime Sugar Cookies
- Cook Time: 10 - 15 minutes
- Servings: 12 cookies
- Course: Dessert
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- 2 cups all-purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 6 tablespoons butter, softened (no substitutes)
- 6 tablespoons vegetable shortening
- 1-1/2 cups sugar, divided
- 2 tablespoons light-colored corn syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons plus 1/2 teaspoon grated lime peel, divided (about 4 limes)
Whisk together flour, cornmeal, baking soda, cream of tartar, and salt in a large bowl. Set aside.
Beat butter, shortening, and 1 cup sugar in a large mixer bowl on medium-high speed until light and creamy, 2 to 3 minutes. Beat in corn syrup, then egg until combined. Beat in vanilla and 3 tablespoons lime peel, scraping side of bowl until blended. At low speed, beat in flour mixture just until combined. Cover and refrigerate dough 1 hour. Heat oven to 350 degree F.
Mix together 2 tablespoons sugar and remaining 1/2 teaspoon lime peel in a small bowl until well combined. Set aside.
Spread remaining 1/3 cup sugar on a plate. Line 2 cookie sheets with Reynolds® Parchment Paper. Fill a 1/4-cup dry measuring cup with dough. Shape dough into a ball; then roll in sugar.
Place on prepared cookie sheet. With bottom of a glass, gently press top of ball into a 2 1/2-inch circle. Repeat with remaining dough and sugar, arranging 4 cookies on each cookie sheet.
Bake cookies until edges begin to color, 12 to 15 minutes. Cool cookies on pan 5 minutes. Sprinkle warm cookies with lime-sugar mixture. Transfer to wire racks and cool completely.
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