Lemon Lime Rounds

With the last of this month’s cookie posts I decided to convert another cake to a cookie.  I was inspired by the recent King Arthur Flour catalog I received in the mail.  In it was a recipe for Lemon Streusel Coffee Cake.

I wanted more cookies with a streusel crumb on top after getting lots of yumms from friends who ate the Shoofly Cookie .   These cookies are soft, the perfect amount of lemon and lime, and the sugary streusel on top gives this cookie just the right amount of sweet!


Lemon Lime Rounds

makes about 36 cookies



2 c. all-purpose unbleached flour

2 t. baking powder

1/2 t. salt

1/2 T. dried minced lemon peel

1 T. fresh squeezed lemon juice

1/2 c. unsalted butter, room temperature

1 c. granulated sugar

3 eggs


Lime Streusel

1 c. granulated sugar

1 c. all-purpose unbleached flour

1/2 c. salted butter, cut into chunks and still cold

1 t. key lime extract


Combine the flour, baking powder, salt and lemon peel for the cookies together in a bowl and set aside.  Beat the butter for the cookies with the paddle attachment in a stand mixer until fluffy.  Add the sugar and eggs and beat until well incorporated.  Add the lemon juice, mix just until combined and then add the flour mixture and mix some more.  Refrigerate the dough for several hours to chill or freeze for several days.  I froze mine for four days and let it thaw for about 30 minutes before forming into balls.

Preheat the oven to 350 degrees Fahrenheit.  While the dough slightly thaws (but remains very cold) combine the sugar, flour and butter together for the streusel.  With your hands break the butter into very small bits and combine the mixture together.  Drizzle the extract over the crumbs and fully incorporate into the streusel topping by really mixing it and crumbling it with your hands.  Set aside.

Form the dough into balls with generous tablespoon size portions.   Place the dough about two inches apart on a cookie sheet and grab a generous portion of streusel and smash it on the top of the cookie slightly flattening the ball as you do this.  It is very cathartic to smash streusel on top of dough!  Streusel will surround the cookie but don’t worry, it will bake into the cookie.  Bake for about 8 minutes or just until slightly browned and set in the middle.  Let cool on a cooling rack for several minutes and serve or store in the refrigerator for several days.

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