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Lime Iced Sugar Cookies

Lime Iced Sugar Cookies

Buttery sugar cookies iced with a tart and sweet lime curd and finished with a dollop of whipped cream. Perfect for a sunny summer picnic!
Prep Time 25 mins
Cook Time 15 mins
Total Time 1 hr 40 mins
Servings 36 cookies

Ingredients
  

For the cookies

  • 1 cup unsalted butter (2 sticks)
  • 1 1/2 cups sugar
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp vanilla

For the curd

  • 1 cup sugar
  • 1 cup lime juice (about 4 limes)
  • 6 eggs
  • 12 Tbsp unsalted butter (1 1/2 sticks)

Instructions
 

  • Preheat the oven to 350 degrees. Stir together the flour, salt, and baking powder in a bowl; set aside. In the bowl of a stand mixer, cream the butter and sugar together until smooth (about 3 minutes). Add the egg and mix, slowly adding the dry ingredients, until the dough comes together.
  • Roll tablespoons of dough into balls and place onto a baking sheet. Flatten the tops slightly with your hand before putting them in the oven. Bake for 12-15 minutes until they are brown around the edges. Set aside on a wire rack to cool.
  • While the cookies cool, make the curd by whisking the eggs, lime juice, and sugar in a saucepan over medium heat. Whisk in the butter a bit at a time. Whisk constantly for about 15 minutes until thickened. Strain through a sieve and leave to cool.
  • When both the cookies and curd are cooled, use a knife or spoon to spread the curd on the cookies. Top with either store-bought whipped topping, or whip sugar with heavy cream to make your own. Store unused cookies and curd separately, as the curd can soak into the cookies and make them lose their crunch if left too long.

Notes

  • The sugar cookie recipe was based off this one found on Add a Pinch, and the curd recipe comes from HonestlyYum (as mentioned above).
  • If you're lazy like me, feel free to use store-bought whipped cream. If you really want to go the extra mile and whip up your own, I'm sure it'll make it even better!
  • Like I mentioned in the recipe, only spread curd on the cookies you're going to eat within the next few hours. Keep any unused cookies out on the counter and the curd in the fridge, then make more as you need them. If you spread them all at once, those left behind will get soggy after a few days.