Chocolate Key Lime Cookies
The citrus punch of key lime is perfectly, yet unexpectedly, paired with a melt in your mouth chocolate cookie! A fun summer twist!
Ingredients
Chocolate Sugar Cookies
- 1 cup Salted Butter Chilled, Cubed
- 1 cup Granulated Sugar
- 1 Large Egg Chilled
- 1 tbsp Vanilla Extract
- 1/2 cup Dutch Processed Cocoa Powder
- 2 tsp Baking Powder
- 1 tsp Espresso Powder
- 2.5 cups All-Purpose Flour
Key Lime Royal Icing
- 5 tbsp Meringue Powder
- 1 tbsp Light Corn Syrup
- 1 tsp Clear Vanilla Extract
- 1 cup Water
- 2 lbs Powdered Sugar
- 10 drops LorAnn's Key Lime Super Strength Flavor You can use more or less to taste, but keep in mind a little goes a long way!
Instructions
Chocolate Sugar Cookies
- Preheat oven to 350 degrees F.
- I bake on my favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
- In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until smooth, about 1 minute
- Beat in vanilla and eggs
- Add cocoa powder and mix until incorporated
- Add baking powder and espresso powder mix until incorporated
- Add flour and mix until dough is pulling away from the sides of the bowl
- Divide dough into 2 sections and roll out each on wax paper or other prepared surface to 1/4" thick. This dough should require very little additional flour to roll out. I love that it is not sticky!
- Cut into desired shapes; this dough does not spread! I always suggest baking similar-sized cookies together.
- Bake at 350 degrees for 6-7 minutes (depending on cookie size)
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Key Lime Royal Icing
- Combine meringue powder, light corn syrup, clear vanilla extract, water and key lime super strength flavor in mixing bowl.
- Using a whisk, mix until ingredients are foamy. This is essentially reconstituting the egg whites in the meringue powder.
- Add the powdered sugar
- Using your whisk, mix until powdered sugar is slightly incorporated (and won't fly everywhere)
- Beat for 5 minutes on medium-high
- Icing will thicken, whiten and will have soft peaks once ready
- Your Royal Icing will now be ready to color and thin to your desired consistencies for decorating!
Notes
Cookie Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough is not pulling away on its own, add flour 1 Tablespoon at a time until it does. It should not take much.
If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.