Ingredients
– 1 cup (227 g) unsalted butter softened This adds a rich, creamy base to the dough.
– 1/2 cup (100 g) granulated sugar Sweetens the mix and helps the cookies brown nicely.
– 1 teaspoon vanilla extract Brings in a warm, aromatic note that ties everything together.
– 2 cups (240 g) all-purpose flour Gives the cookies their structure and tender texture.
– 1/4 teaspoon fine sea salt Enhances the flavors and balances the sweetness.
– Zest of 1 lime Adds a bright, citrusy punch to the dough.
– 1 can (approximately 395 g) condensed milk Forms the base of the luscious lime filling.
– 1/4 cup (60 ml) sour cream Makes the filling creamy and smooth.
– 1/4 cup (60 ml) lime juice (about 1 lime) Provides the zesty citrus kick that defines these cookies.
– Zest of 1 lime Boosts the lime flavor in the filling for extra tang.
– 1 1/2 cups (about 255 g) white chocolate chips Used for the glaze to add a sweet, melty finish.
Instructions
1-How to Prepare the Perfect Lime Thumbprint Cookies: Getting started with these lime thumbprint cookies is as easy as turning on your oven. Begin by preheating it to 350°F (175°C) and lining a baking sheet with parchment paper to avoid any sticking mess.
2-Next, in a large bowl, cream the 1 cup (227 g) of softened unsalted butter with 1/2 cup (100 g) granulated sugar until it’s light and fluffy. This step is crucial for that perfect texture. Then, mix in 1 teaspoon vanilla extract to add depth.
3-Gently fold in 2 cups (240 g) all-purpose flour, 1/4 teaspoon fine sea salt, and the zest of 1 lime, making sure not to overmix this keeps the cookies soft. For more baking inspiration, visit our page on mini Earl Grey honey scones to see how we handle similar doughs.
4-Shaping and Baking: Chill the dough for 30-60 minutes to make it easier to handle. Roll it into balls, then press a 1/2 teaspoon indentation in each one. Fill these with the lime mixture made from 1 can (395 g) condensed milk, 1/4 cup (60 ml) sour cream, 1/4 cup (60 ml) lime juice, and zest of 1 lime, then freeze for 15 minutes.
5-Bake for 10-12 minutes until golden, and once cooled, drizzle with melted 1 1/2 cups (255 g) white chocolate chips for a glossy finish. This recipe makes about 24 cookies, ready in just 32 minutes total. Remember, baking from frozen helps them keep their shape perfectly.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍪 Avoid overmixing the dough after adding flour to keep the cookies soft and tender.
❄️ Bake the cookies directly from frozen to help them maintain their shape.
🥶 Both the dough and lime filling freeze well (dough up to 2 months, filling up to 3 months) for future baking.
- Prep Time: 20 minutes
- Freezing time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 75 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg