Sweet, Sugary Lime Drops


When Weston brought his vegan girlfriend back over yesterday, I went to work again concocting dishes she could eat. I had limes left over from my lemon-lime marmalade canning fiesta, so I came up with this lime-alicious cookie–almost like a sugar cookie, but without the eggs. No milk, either. And I used margarine instead of butter. They passed the teenager test, so here they are!

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How to make Sweet, Sugary Lime Drops:

1 cup butter or margarine, softened*
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon finely shredded lime peel
2 tablespoons lime juice
2 1/4 cups all-purpose flour

*Add flour gradually if using butter–I haven’t tested this recipe using butter yet. Butter and margarine sometimes behave differently in a recipe, so slightly more or less flour may be needed when using butter. (They’re not vegan if you use butter, of course.)

In a large bowl, beat butter or margarine on high for 30 seconds. Add sugar, baking powder, salt, cinnamon, and nutmeg. Beat again. Add lime peel and lime juice–beat again.

Stir in flour gradually. Using a spoon. drop dough onto a greased baking sheet. Sprinkle the tops with sugar.

Bake at 350-degrees for about 15-18 minutes or till lightly browned on the bottom.

These are light, sweet cookies with a deliciously refreshing flavor of lime. (And, if you use margarine, they’re vegan-friendly!)

*Makes two to two and a half dozen cookies.

Got any favorite vegan-friendly dessert (or other) ideas? I’d love to hear them!

See this recipe at Farm Bell Recipes and save it to your recipe box.

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Posted by Suzanne McMinn on March 29, 2010  

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30 Responses | RSS feed for comments on this post

  1. 3-29

    Thank you! These I can get behind [I love citrus, especially lime and grapefruit]

    PS do you ever sleep? :happyflower:

  2. 3-29

    PS – are they vegan friendly if they use butter or margarine? I am not a vegan but I thought they avoided all dairy products? Although not sure what, exactly, margarine has in it. :D

  3. 3-29

    SkippyMom, it’s not vegan if you use butter! I used margarine. Margarine is vegetable oil-based.

  4. 3-29

    A citrus sugar cookie……how wonderful and imaginative!

    Weston is very lucky to have an imaginative mother to cook for his girlfriend. Many mothers who aren’t vegan would not go to the extremes you go to! He knows that, right? ;) and that should be worth a few chores to him ;)

  5. 3-29

    I had a vegan friend in college…For special occasions, we used to make cake: One Box of cake mix (We usually used chocolate,but you could use white/yellow) + one can of soda (doesn’t matter what kind although if you’re using white or yellow cake mix, don’t use coke) Mix that together and bake in a greased pan per the box instructions, and voila! Vegan cake! :hungry:

  6. 3-29

    I have one for Molasses cookies (kind of like gingerbread). Just like this recipe, you would substitute margarine for the butter. The recipe is here: http://www.michellewillingham.com/books/the-accidental-countess/recipes/molasses-cookies/ .

    YUM. :shimmy:

  7. 3-29

    I had to look margarine up, because I had always assumed it had some dairy in it. According to wikipedia some is vegetable oil based and some is a combination of vegetable and animal fats.

  8. 3-29

    BTW, it took me a long time to discover all the animal products hiding in stuff I assumed was not animal: Jello, gelatine, regular marshmallows, all not vegan, although someone does make vegan marshmallows. Also, sugar is often made using bone char.

  9. 3-29

    If you can find kosher gelatine, I believe that is vegan. Not that I know where they sell that around here…. But people in larger cities probably have access to it, or it might be available online somewhere.

  10. 3-29

    Check out “Vegan with a Vengance’ She does a Chocolate Cupcake that is KILLER! Sorry i dont have it committed to memory!

  11. 3-29

    My favorite vegan-friendly dish is bacon cheeseburgers. That’s what cured me….poor misguided things!

  12. 3-29

    These sound delicious! Citrus is another one of my favorite flavors. Now I’m craving something sweet! Specifically one of these yummy looking cookies :eating: Glad the kids enjoyed them :happyflower:

  13. 3-29

    These look wonderful. I will try them.

  14. 3-29

    Kosher gelatin is typically not vegan/vegetarian. It’s still made with animal products, but those animals that have been slaughtered in accordance with kosher law. A better bet is agar agar (a seaweed that acts as a thickener.) Just thought I’d let you know!

  15. 3-29

    Thanks, Erin! I can’t remember where I read that, but I’m glad to know!

  16. 3-29

    Hmmm — my comment did not show up.

    FYI — most margarines have dairy in them — even the ones that say 100% vegetable oil. Earth Balance is totally dairy free. I am allergic to dairy — so I have to be really careful — and have been surprised to discover just where dairy lurks.

    I have a number of Vegan websites/blogs — would you like those?


  17. 3-29

    Lori, tell me a couple of your favorites, that would be great, thanks!

  18. 3-29

    those cookies look delicious !

  19. 3-29

    oh–and thanks for the Earth Balance tip!

  20. 3-30

    :snoopy: You are sucha good MOM!!

  21. 3-31

    Oh! I love sugar cookies, so I can’t wait to try these out.

    I also had to tell you that I made the strawberry-lemon marmalade using your comments. I put in the 1 cup lemon peel with added pulp, but I ended up putting in 3 Tbsp. of lemon juice! because I really wanted the lemon to stand out. And you know what? I got a spread that tastes exactly like strawberry lemonade! hahaha! It’s pretty tasty and a nice change from regular strawberry jam. (I also added 2 1/2 cups more strawberries because I thought it looked like maybe too much lemon peel – but I needed to add more pectin. The spread isn’t nearly as thick as it needs to be. Oh well!)

  22. 3-31

    These look really good and I’m going to give it shot to make them, thanks for the recipe :smilerabbit:

  23. 3-31

    Wacky cake—no eggs and uses vegetable oil.
    Here’s link: http://southernfood.about.com/od/chocolatecakes/r/bl01018c.htm

    They made this during the war when it was harder to get eggs and such.

  24. 3-31

    Added note: I have made this many times and it tastes just like regular chocolate cake made with eggs. Very moist, too.

  25. 4-5

    I don’t know what I’m doing wrong — my comment with the web links keeps not appearing. Email me at lorip1234 @ gmail.com and I’ll give you the links.


  26. 4-5

    Lori, the system might be spamming it because of links. I’ll email you. Thanks!

  27. 4-5

    Lori, I tried to email you and the email got returned! You could just post the names of the sites (without links) and I could google to find them.

  28. 7-4

    Just made these this morning before the boys got up. (We’re on winter school holidays here.)
    Made 35 biscuits (cookies to you!) and I just HAD to taste test 2. Yum!

  29. 7-13

    Came over from “Dancing With Frogs.”
    I want to give this recipe a try… not for the vegan factor, but because of the limes. So, without eggs, what does it do to the cookie texture…? just wondering.
    They look delicious!
    And I love your blog name!
    Thank you for sharing this recipe.

  30. 4-13

    Just a vegan note….to replace eggs in cookie recipes, you can grind 1 tbsp of flax seeds in a coffee grinder. Mix in a small bowl with 3 tbsp hot water, and let stand a few minutes. It will thicken. This amount replaces 1 egg, just increase to replace more. It won’t “whip”, so don’t use it in a recipe where the egg whites are whipped for lightness.

    The slight nuttiness works with many cookies. I especially like it in oatmeal cookies. I have also used a heaping spoon of silken tofu to replace an egg in baked goods, the kind in asceptic packaging (mori nu?)

    I was vegan for a year. I found that margarine here rarely contains dairy, but does not work like butter in most recipes. Earth balance baking sticks work like butter in recipes (although I reduce the salt in the recipe because I find it salty).

    Another note, watch the label of soy based cheeses, as most contain cassein. At least the ones available here.

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