My Cherry Limeade Cookies are the perfect combination of sweet cherry and tart lime in a melt in your mouth cookie recipe. Like your favorite fountain soda in a delicious cookie!
- Texture! You’ll notice in the recipe for these cookies they are egg-free. They also are without a levening agent like baking soda that you typically find in cookies. They mimic more of a melt-away shortbread cookie that are buttery and delicious!
- Flavor! Sweet chopped cherries and cherry juice paired with tart lime juice and zest are included in the cookie dough adding tons of sweet and tart flavor.
- Ease of Prep! These cookies come together very easily and the dough can be made the day ahead if you prefer to prep in advance. AND they’re just a super pretty cookie!
This cookie recipe has minimal ingredients and Make sure to scroll down to the bottom of this post for the full recipe!
- Butter. I use salted butter in this cookie recipe, but you can also use unsalted butter if you prefer.
- Granulated sugar
- Vanilla extract. Vanilla paired with the cherry is a smooth and sweet combo!
- Maraschino Cherries. You will be using both the cherries and the juice in this cookie recipe.
- All purpose flour
- Powdered sugar. You will use powdered sugar for the icing! It adds the perfect subtle sweetness.
- Lime. You will use both the lime zest and juice in the icing recipe to really amp up the tartness.
These cookies go togeter very easily, but do require a little chill time in the refrigerator. You can even make the dough the day before if you prefer!
- First start by chopping up your cherries. Reserve some of the juice because you’ll be adding that right into the cookie dough. This adds flavor and that cute pink color!
- You will need to chill the cookie dough for at least an hour before baking.
- Scoop out the chilled dough using a small cookie scoop and roll it into balls. The cookie will spread a bit while they bake.
- They will be lightly golden at the edges when they’re done and set on top. Allow the cookies to cool on a wire rack before icing them.
- To make the icing simply whisk together the powdered sugar, lime juice, and zest.
- When the cookies are cooled you can simply dip the tops of the cookies into the icing OR you can spoon the icing on top. Allow the icing to set up at room temperature before storing.
How To Store
These cookies are great when they’re stored airtight at room temperature for up to 3 days. You can also freeze these cookies too airtight for up to 30 days for best freshness!
More Cherry Desserts
Print
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 22 minutes
- Yield: 36 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These soft, melt in your mouth cookies have the perfect combination of sweet cherry flavor and tart lime!
Ingredients
Scale
- 1 cup butter, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons maraschino cherry juice
- 2 1/2 cups all-purpose flour
- 1/2 cup chopped maraschino cherries
Icing:
- 1 1/2 cups powdered sugar
- Juice of 1 large lime (1 1/2 – 2 tablespoons)
- Zest of one large lime
Instructions
- In the bowl of your stand mixer fitted with paddle attachment mix butter and granulated sugar together for 1 minute on medium speed until combined. Add in the vanilla extract and cherry juice and mix until smooth.
- Turn the mixer to low and add in the flour until incorporated, scraping sides and bottom of bowl as necessary. Dough will be thick. Fold in chopped cherries.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat the oven to 375°F. Line your baking sheets with parchment paper and set aside.
- Scoop out chilled dough using a small (1- tablespoon) cookie scoop. Roll the dough into balls and place on the prepared baking sheet 2- inches apart.
- Bake for 12 – 15 minutes until set and edges just begin to turn golden.
- Transfer cookies to a wire rack to cool completely.
- Icing: in a medium bowl whisk together powdered sugar, lime juice, and zest.
- Dip tops of cooled cookies into glaze, or alternately you can spoon glaze on top of cookies.
Notes
Store airtight at room temperature for up to 3 days.
Pros:
– good taste
– easy to make
– icing makes these cookies fantastic
Cons:
– very difficult to scoop once chilled
– cookies do not spread, chilled or warmer
– ended up toasty on the edges, dark on the bottom, and not all the way done in the middle
We had success making dough balls from room temp dough, flattening into cookie shapes, and cooking @375 for 14 minutes. Next time I’ll just make sugar cookies and add cherries + the icing.
Can’t wait to try. Huge fan of Sonic ice and drinks.