I hope you’re enjoying cookie week! If you have tried either the Thin & Crisp Oatmeal Chocolate Chip Cookies, Soft Ginger Cookies, or Pumpkin Snickerdoodles, please leave a comment saying how they worked for you, and if you made any changes to the recipe.
Today’s recipe is one that I first printed out about 5 years ago. I came across it on the Martha Stewart website, but when it came time to actually bake, this cookie didn’t get made. I found them again on Closet Cooking and I’m glad that I finally got around to making them though, they have a great crisp texture, with a nice lime flavour. I hope you will enjoy them.
Yields approximately 24 cookies
Ingredients:
- 12 Tbsp (1 1/2 sticks) unsalted butter, room temperature
- 1/3 cup powdered sugar
- zest of 2 limes
- 2 Tbsp lime juice
- 1 Tbsp vanilla extract
- 1 3/4 cup plus 2 Tbsp all-purpose gluten-free flour (see NOTE)
- 1/2 tsp xanthan gum
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 2/3 cup powdered sugar
NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Directions:
- Cream the butter and 1/3 cup powdered sugar. Beat in the lime zest, lime juice, and vanilla.
- In a mixing bowl, whisk together the gluten-free flour, xanthan gum, cornstarch and salt.
- Mix the dry ingredients into the wet ones until well blended.
- Place a sheet of plastic wrap on the counter. Scrape the cookie dough onto the plastic wrap, and form into a log about 1 1/4″ thick. Wrap tightly in plastic wrap and refrigerate for at least one hour (I did overnight).
- Preheat oven to 350 degrees F and line baking sheets with parchment paper.
- Remove cookie dough from the refrigerator and cut into 1/4″ thick slices. Place on baking sheet, about 1″ apart.
- Bake in preheated oven for 12-15 minutes, or until lightly golden brown.
- Let cool on a wire rack for 5 minutes. Dredge cookies in the remaining 2/3 cup powdered sugar. Allow to cool completely before storing in an airtight container.
Source: Closet Cooking
Looks yum! Trying to lOw carb it, why do you suppose there is corn starch in them? Will try with coconut flour, good pairing with the lime.
Hi. Are coconut flour and cornstarch interchangeable? Truly, I’ve never even thought about it before, and what a great idea if they are!
I think the cornstarch is to make them lighter/meltier. I don’t think the coconut flour would work well, and if you do try it, try only a tsp or so of the coconut flour, as it is an extremely absorbent flour. HTH
I’m loving these cookies. I made these with gluten a couple years ago. I can’t wait to try them gluten free. I have a perfect event in January for these!
Hi Jeanine! I made those pumpkin snickerdoodles yesterday, and didn’t change anything (except I rolled them in raw sugar instead of granulated) and they were absolutely awesome! Well, ok, confession…LIZ mixed them and I baked them. I was too busy baking breads to bother with making a batch of cookies, but I wanted them so badly that I had to ask her help, and they turned out fabulous! Thanks for the recipe. It’ll be a favorite from now on, and not just at the holidays, either! Sweet! Merry Christmas to me! LOL
Haha, doesn’t matter who mixed them, as long as you liked them in the long run.
Merry Christmas to you indeed!