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Lime Sugared Chewy Ginger Cookies

A tart, refreshing twist on the classic gingersnap. Lime sugar rolled. Crackly on the outside, chewy on the inside.
Course Cookies
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 2
Author Allie Taylor


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


  • Beat butter with mixer 'til creamy.
  • In small bowl, mix lime zest together with sugar.
  • Add 1 cup of lime sugar to a mixing bowl.
  • (Remaining 1/2 cup lime sugar will be used to roll dough balls in before baking.)
  • Add in egg and molasses.
  • 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 granulated 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 might still be slightly puffy.
  • Remove from the 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.