We love gingersnaps at our house and love snacking on ’em. They’re great with a glass of milk or chai tea. Make a great crust for cheesecake or pumpkin bars. I especially love gingersnaps dipped in lemon curd or with a glass of fresh squeezed lemonade. It’s that tart/sweet combination that’s so delicious. So back around Christmas time, I was developing a new recipe for Lime Sugared Cranberries. I love how they turned out, simultaneously tart and sweet, a mouthwatering and festive addition to a cheese board, drink or appetizer tray. So addictive. And I’ve had that lime sugar on the brain ever since.

So naturally it occurred to me that incorporating lime sugar into my gingersnap recipe might be a great idea. And I was right. If you love a good gingersnap, you’ll love these Lime Sugared Gingersnaps. Spicy and sweet, they’re an extra special treat for after school snacks on a wintry day.

Lime zest mixes in with the sugar, creating a unique cookie that pairs perfectly with a cup of afternoon tea.

The lime sugar mixes into the cookie dough and the dough balls are also rolled in it just before baking. The ginger and lime zest give a little zing, while the sugar keeps them sweet.

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Lime Sugared Gingersnaps

A tart, refreshing twist on the classic gingersnap. Lime sugar rolled. Crackly on the outside, chewy on the inside.

Course Cookies

Servings 2 1/2 dozen, 2" cookies

Author Allie

Ingredients

• 3/4 cup unsalted butter room temperature
• 1 1/2 cups white sugar
• 4 tablespoons lime zest zest from about 4 limes
• 1 large egg
• 1/4 cup molasses
• 2 1/8 cups flour
• 1 tablespoon ginger
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Instructions

• In small bowl, mix lime zest together with sugar. Set aside.
• Separately, using hand mixer, beat butter in mixing bowl 'til creamy.
• Add 1 cup of lime sugar and beat together with the butter.
• (Remaining 1/2 cup lime sugar will be used to roll dough balls in before baking.)
• Add in egg and molasses and stir 'til smooth.
• Separately, sift together (or mix well with a fork): flour, ginger, baking soda, cinnamon and salt.
• Stir flour mixture into wet ingredients.
• Form into 1 1/2 inch round dough balls.
• Roll dough balls in remaining lime sugar.
• Place 2 inches apart on ungreased baking sheet or parchment paper.
• Bake 8 minutes @ 350 degrees or 'til tops are round and cracked. They may still be slightly puffy.
• Remove from oven and whack the pan hard on the counter or stovetop.
• (Yup.) The middle will fall and they'll be flat and crackly. Just like a good gingersnap ought to be.

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They’re the perfect color for St. Patrick’s Day cookies!

Sometimes I feel sorry for St. Patrick. I mean he started out as a Saint and ended up being celebrated with green food and drink with random leprechauns to add to the chaos. Apparently I do not have enough Irish in my Heinz 57 DNA to have a real appreciation for the holiday. Still, I do like any excuse to make something fun for the family, and so I took my old recipe for lemon snaps and tweaked it to make these lime snaps cookies.

When I was little we used to visit relatives in Michigan (Lapeer and Howell, y’all). My mom was from a large family and most of them had continued the farm life when they grew up. I loved everything about those visits but one of the things I loved most of all was walking (by myself!) to Gramma Great’s house. Gramma Great was not my grandmother, she was the mom of my aunt and great-grandmother to some of my cousins (I was next to the youngest cousin – there are something like 30 years between my oldest cousin and me). She was ancient but she lived by herself in the house my aunt grew up in just a short walk along the edge of the cornfield from my aunt’s house. I loved to sit and listen to her stories of when Michigan was kind of the “frontier” (she was born in something like 1880?). I also loved the lemon snaps cookies and milk that she always seemed to put out for me — fresh, raw milk that had still been in the cow a few hours before. When I got older, I got the recipe from my aunt and that is the recipe that I have tweaked here. I mean, they didn’t used to be St. Patrick’s Day cookies… but work with me here, ok?

The color is something like green Play-do but the my kids loved them despite (maybe because of?) the odd color. The cookies are crispy on the outside with an impossibly thin crispy sugar layer and then chewy on the inside. There’s enough lime to wake your mouth right up but enough sweetness to keep it from making you wince.

The trick to the perfect texture of these pretty St. Patrick’s Day cookies is to take them out of the oven just before you think they are done — when they are still a little soft on the top. They’ll continue cooking as they cool and you’ll get that perfect, chewy cookie. If you like them crisper then you can press the cookie dough balls down with the bottom of a cup dipped in the sugar and cook them just a touch longer.

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Tangy Lime Snaps Cookies for St. Patrick's Day

Bright green cookies with plenty of tangy lime flavor, these lime snaps are chewy with crispy edges and just right with a glass of cold milk. They travel well and freeze well, too.

Course Cookies

Servings 4 dozen

Calories 69kcal

Author Marye

Ingredients

• 1/2 cup unsalted butter
• 1 cup sugar
• 2 eggs
• 3 tablespoons lime juice
• 1½ teaspoon lime extract or lemon extract if you can't find lime
• Zest from 1 lime
• Green gel food coloring
• 3½ cups flour
• 2½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• Lemonade mix or green sugar for rolling

Instructions

• Preheat oven to 375F.
• Cream butter and sugar together until fluffy.
• Beat in the eggs.
• Add the lime juice, zest, and extract.
• Blend in enough food coloring to give you the color you want.
• Mix the dry ingredients and stir in until well blended.
• Roll dough between your hands to form walnut sized balls.
• Roll in lemonade mix or green sugar and place on cookie sheet that is covered with silpat.
• Bake for 10 minutes.
• Remove from oven - gently press down tops while cookies are warm if you need to.

Nutrition

Serving: 1g | Calories: 69kcal | Carbohydrates: 11.5g | Protein: 1.2g | Fat: 2.2g | Saturated Fat: 1.3g | Cholesterol: 12mg | Sodium: 45mg | Sugar: 4.2g

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