Ingredients
Scale
For the Cookie Dough
- 3/4 c butter ((softened at room temp))
- 3/4 c granulated sugar
- zest of 1 lime, about 2 teaspoons ((you can also add 1/2 tsp of orange zest in addition to the lime! ))
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp tequila ((can be omitted if desired))
- 2 c all purpose flour
For the Coating
- 1/2 tsp flaky sea salt ((crushed))
- 2 tbsp white sanding sugar
Instructions
- In a large bowl (using either a stand mixer or hand mixer) cream the butter and sugar until light and fluffy.
- Mix in the zest. Then beat in the egg until thoroughly combined; scraping the sides and bottom of the bowl.
- Add in the vanilla and tequila. Mix until combined.
- Add the flour and mix until just combined. Once the dough starts to come together and as soon as the flour is absorbed, stop mixing.
- Set the dough aside and prepare the sugar/salt coating. Lay down a piece of plastic wrap on your surface. In a small bowl, add the sanding sugar and crushed sea salt. Mix well and sprinkle evenly over the plastic wrap.
- Remove dough from the bowl and form into a log (I found it easier to work with by forming two logs rather than one long one). Place the log(s) onto the plastic wrap and roll all over the sugar/salt.
- Once the dough is coated, wrap up in the plastic wrap and refrigerate for 2 hours.
- Once 2 hours have passed, preheat the oven to 325 degrees and prepare a cookie sheet with parchment paper.
- Unwrap the dough and using a sharp knife, cut the dough into 1/4 inch slices.
- Bake for about 10-13 minutes or until the cookies are set and barely golden brown. Allow the cookies to rest on the sheet before moving to a cooling rack to fully cool.
Notes
Recipe by Owlbbaking.com
- Prep Time: 5 minutes