Baking with The Buzz: April

If you love key lime pie, you will love these key lime cookies! It is a good introduction to warmer months to come — a light, refreshing and airy dessert!

Welcome back to Baking with the Buzz! 

I’ve been swearing up and down I’d stop only baking cookies, but here I am once again telling you I’ve baked cookies – key lime cookies to be specific. 

The good news is these were delicious so I don’t regret baking them. The bad news? Well, there’s no bad news – unless you don’t bake them. Then that’s bad news for you. 

My favorite dessert recipes are those that are sweet but not too sweet. And this is exactly that. The lime adds a unique flavor to a delicious sugar-cookie base. 

Any time I zest anything I feel like people need to be referring to me as “chef” – as in “Yes chef, thank you chef.”  Call me Carmen “Carmy” Berzatto, but girl-version. 

Me preparing to zest limes (also Jeremy Allen White as Carmen “Carmy” Berzatto in FX’s and Hulu’s “The Bear.” Yahoo! News.

I honestly have no notes for this recipe when it comes down to it. I followed everything the recipe called for. I did add some zest to the top of a couple cookies for aesthetics, but it made the flavor a bit too strong, so I recommend going without. 

If you love key lime pie, you will love this! It is a good introduction to warmer months to come — a light, refreshing and airy dessert!

Ingredients for the cookies:

• 1 cup butter

• ¾ cup sugar

• 1 large egg

• The zest of 2 key limes

• 2 cups all purpose flour

• ½ tsp baking powder

• ½ tsp salt

Ingredients for the glaze:

• 1 ½ cup powdered sugar

• 2 tbsp key lime juice

• 1 tbsp milk or heavy cream (I used whole milk)

• ⅛ tsp salt

Directions: 

• Preheat the oven to 375.

• Cream the butter and sugar in a large bowl. Once combined, mix in egg and lime zest.

• Combine baking powder and salt to mixture along with ½ cup of flour. Once combined, add remaining flour in ½ cup increments until a dough consistency forms. 

• Scoop out tablespoon sized portions of dough and roll them into balls. Push down slightly to flatten cookies with palm when placed on parchment lined baking sheet.

• Bake for 8-9 minutes — the cookies will not get brown. Transfer the cookies from baking sheet after 2 minutes.

• Make the glaze while the cookies cool by whisking together all listed ingredients. 

• Dip cookies in the glaze once cooled and let sit for 10 minutes for the glaze to harden.

• Enjoy!