Guyanese Lime Cookies

Guyanese Lime Cookies

Valerie Shumway-Khan 5

"They're a basic butter cookie, with a punch of lime flavor. My hubby is originally from Guyana, and these cookies remind him of home. I prefer to freshly grind the nutmeg from the whole-nut each time I use, but it's not necessary."

Ingredients 1 h 33 m {{adjustedServings}} servings 67 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 large baking sheets. Stir together the flour, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon in a bowl; set aside. Stir together 1/3 cup sugar, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon in a separate bowl and set aside.
  2. Cream together the butter, 1 cup sugar, and lime zest in a large bowl until light and fluffy. Gradually beat in the lime juice, then the flour mixture 1/2 cup at a time. Form the dough into walnut-sized balls, and roll in the spiced sugar mixture. Arrange onto prepared baking sheets 1 inch apart. Flatten the balls slightly using a decorative cookie stamp or the bottom of a glass.
  3. Bake the cookies in the preheated oven until the edges of the cookies turn golden brown, 13 to 16 minutes. Cool the cookies on wire racks, then store in an airtight container up to 1 week.
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Reviews 72

  1. 91 Ratings


Outstanding, refreshing and uniquely flavored cookie, unlike anything I've ever had before. You can taste both the lime and the nutmeg (a spice I generally don't care for) yet the two combine and blend to create a delicious flavor all its own. Be careful not to overbake these - -you don't want them brown around the edges. Once the cookies have set and are just beginning to turn color along the edge they're done! Any longer than that and you'd more than likely end up with an overly crunchy cookie. Beautiful cookie too, all light and sparkly with its sugar/nutmeg finish. I can't remember the last time I enjoyed something so different so much. I will make them again for sure, and I won't change a thing!


OMG! What a delicious little cookie- light, crispy, buttery, slightly spiced, and sweet with a nice touch of lime! It's almost like a shortbread cookie, but not quite. I love the pairing of lime and nutmeg. Who would have thought those two flavors would blend so well together in a cookie! When it came to the spiced sugar mixture to dip the cookie into I used turbinado sugar vs. white sugar just to add a little extra crunch on top. I'm so glad I stumbled upon this recipe. It's definitely different and something I'd be happy to make again.


I LOVE the flavor of these. The picture that was posted made the cookies look chewy - and they are not. They are a super-crisp butter cookie. When I make these again I'll add an egg and see if I can get a softer consistency. Thanks for the recipe!!