Every year my friends throw a cookie exchange Christmas party that is not only delicious but it’s a wonderful night to visit with friends and neighbors. Every year we scour the internet and our cookbooks for the very best cookie recipes.
This year I wanted to make something a little untraditional for this time of year and my friend shared the perfect recipe with me. I did however have to tweak it in several places to add more pucker-sour-power. With a batch this large (makes 4-5 dozen) you want to add TONS of flavor or it will be boring and unflavorful. So, don’t be afraid to add extra packets of the cyrstalized lime. I buy the True Lime brand of crystalized lime. It’s super sour and adds a fresh lime flavor. Also, you can use either the extracts of emulsion flavorings. Either are great and work awesome in this recipe.
Also, if you have more limes, add more zest. I don’t think you can add too much, so just add as much as you have 😉 The more the better for me! Hope you love this recipe as much as we did.
If you love a combination of sweet and sour, these cookies are for you! The frosting and the buttery cookie are a heavenly pair.
Sugar Cookie Dough:
1 cup salted butter
1 cup canola oil
2 cups sour cream (full fat)
3 cups sugar
1 tsp. butter imtation flavoring
1 tsp. vanilla extract
1 Tbs. coconut extract or emulsion
1 tsp. salt
2 tsp. baking powder
8 1/2–9 cups flour
2 packets crystalized lime packet
1 lime zest
Top of Cookies:
1/3 cup white sugar
3 packets crystalized lime packet
1 1/2 sticks butter
8 oz. cream cheese
2 limes zested and juiced as needed
1 Tbs. coconut extract or emulsion
1 tsp. butter extract or emulsion
6–7 cups powdered sugar
Garnish Limes cut into small wedges
Garnish flaked coconut
For the cookie dough, cream together the butter and sugar until it’s combined and fluffy. Add the oil, sour cream and continue to mix until combined. Add the rest of the ingredients and mix until the cookie dough comes together.
Let the dough rest in the fridge while you make the frosting.
For the frosting, cream together with an electric mixer the butter and cream cheese until smooth. Add the lime zest, extracts and powdered sugar one cup at a time. Add the sugar as you go until it is combined and smooth. If you need a little moisture, use the lime juice to soften the frosting.
In a small bowl mix together the sugar and crystalized lime packets. Mix together.
Preheat the oven to 325 degrees. Spray a cookie sheet with cooking spray. Get the dough from the fridge and use a medium sized cookie scoop to place the dough balls into the lime sugar.
Roll around in the sugar and place the ball on the cookie sheet. Continue to do this to 11 other cookie dough balls.
With a spoon, press down the center of the cookie dough ball.
Bake for 7-8 minutes, or until lightly golden brown. You don’t want the cookie to be over done however, just barely cooked through.
Once the cookies are out of the oven, remove onto a cooling rack. Once the cookie is cooled, frost with the coconut frosting.
Sprinkle the top with flaked coconut (optional) and place a small slice of lime on the cookie. When eating the cookie, squeeze the lime onto the top of the cookie and enjoy!
You can find the crystalized lime packets near the lemon juice and lime juice of your grocery store. If you can’t find those, just add more zest and a little more lime juice. You could also use a limeade drink mix packet (the dry powder) as well.
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