Reviewed: Mar. 9, 2013

Absolutely delicious! I love the contrast of the lime with the nutmeg and cinnamon to add a bit of warmth. They are perfect as written, I wouldn't change a thing. Thanks for sharing!

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Reviewer:

Beth

Reviewed: Feb. 27, 2013

Buttery good. The dough freezes very well so you can slice and bake.

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Reviewer:

STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

Reviewed: Nov. 6, 2012

Very good cookies! I added 1 egg to the batter for extra softness, and took them out of the oven at 10 minutes, then let them cool on the pan. Perfect soft cookies with a slight golden brown bottom. Used 1 tbsp of dough per cookie. Made half the amount of the sugar mixture, but would make all of it next time: it was just the right amount, but it's easier to roll them with more. These spread out a little but only to about twice the size of the dough ball.

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Reviewer:

Jennifer

Reviewed: Oct. 22, 2012

Okay I actually like the punch of lime in these cookies, I made the original recipe. There is two things I would change to get more of the lime flavor and not so much spiciness. First I would take the measurement for the cinnamon and nutmeg from 1/2 tsp to 1/4 tsp in the flour mixture and I would not roll it in the sugar mixture at all (just omit it if you like the lime flavor). I also like the fact that I did not have to you an egg. If you like more of a spicy recipe then use the lime.

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Reviewer:

Valalex

Reviewed: Aug. 4, 2012

This was a very very good cookie! I used orange instead of lime, because that was on hand. I made sandwich cookies by glueing two rounds together with vanilla frosting. YUM!

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Reviewer:

scaggla

Reviewed: Jul. 19, 2012

These are awesome! I make cookies frequently, and I'm tired of the same old flavours. So glad I tried these! The spices are subtle in these; I'd describe them as lime-flavoured sugar cookies. I added 2 egg yolks, due to other comments. I'll be making these again.

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Reviewer:

bobolynn

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Jun. 2, 2012

We really loved these, a grown-up cookie with a nice flavor. I'm going to make some more today, but I'm going to double the lime zest, I think it needed a bit more of the citrus tang, since the nutmeg is so powerful. Lovely recipe though, thank you for sharing! :-)

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Reviewer:

RondaRDH

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Jan. 14, 2012

These cookies are really tasty and different! The lime definitely comes through, and the nutmeg melds nicely with the lime. Do cook them until the edges are just beginning to brown - otherwise they're a little too soft.

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Reviewer:

tdp125

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Reviewed: Nov. 3, 2011

These cookies were a great find. My husband is allergic to wheat, gluten, eggs, and diary. The only changes I made were using gluten free flour (same amount) and unsalted margarine. There were no eggs to worry about so this recipe is a keeper, so good and fresh tasting with the lime.

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bvegter

Home Town: Stevensville, Michigan, USA

Reviewed: Sep. 28, 2011

What a great alternative to the usual types of cookies we make! I came upon this recipe while looking for something to use up the limes in my fridge. I love non-traditional ingredient pairings so I decided to try it out. The only change I had to make was because I didn't have butter so I had to use margarine but they still tasted fantastic. They turned out perfectly! They have a sweetness from being rolled in sugar but a tangy bite from the ginger and lime. I am DEFINITELY making these over and over again! I served them to my extended family and they asked how I got them perfectly chewy but not too doughy. Others who commented noted that the cookies turned out hard so I took mine out early becaues cookies still bake inside for a little bit once you've taken them out of the oven. Don't hesitate to try this one!

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