Why You’ll Love This Recipe

I love this recipe because it blends warm spices with lively lime in a way that feels both nostalgic and unique. The dough comes together quickly, and rolling the cookies in a sugar–spice mixture gives them a crisp, fragrant exterior. They’re perfect for gifting, snacking, or serving alongside tea or coffee. I also enjoy how well they hold their shape and how easily the recipe scales for a crowd.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground nutmeg, divided
3/4 teaspoon ground cinnamon, divided
1/2 teaspoon salt
1 1/3 cups sugar, divided
3/4 cup butter, softened
1 teaspoon lime zest
3 tablespoons lime juice

Directions

1. I preheat the oven to 350°F (175°C) and grease two large baking sheets.

2. In a medium bowl, I stir together the flour, baking powder, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, and salt.

3. In a separate small bowl, I combine 1/3 cup sugar with the remaining 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon for the coating.

4. In a large mixing bowl, I cream together the remaining 1 cup sugar, softened butter, and lime zest until light and fluffy.

5. I gradually beat in the lime juice.

6. I add the flour mixture about 1/2 cup at a time, mixing until a soft dough forms.

7. I shape the dough into walnut-sized balls and roll each one in the sugar–spice coating.

8. I arrange the cookies 1 inch apart on the prepared baking sheets and flatten them slightly with the bottom of a glass or a cookie stamp.

9. I bake for 13–16 minutes, or until the edges turn golden brown.

10. I cool the cookies on wire racks before storing them in an airtight container for up to one week.

Servings and Timing

This recipe makes 36 cookies.
Prep time is about 20 minutes, bake time about 15 minutes, for a total of roughly 35 minutes.

Variations

• I sometimes add extra lime zest for a more intense citrus flavor.

• I like substituting part of the butter with coconut oil for a tropical twist.

• I occasionally stir in finely chopped candied ginger for added heat and texture.

• I enjoy using a patterned cookie stamp to give the tops a beautiful design.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 1 week. They also freeze well; I freeze them in layers separated by parchment for up to 3 months and thaw at room temperature before serving.

FAQs

Can I use fresh nutmeg instead of ground?

Yes, I love freshly grated nutmeg for a more fragrant flavor.

Can I use bottled lime juice?

Fresh lime juice tastes best, but bottled works if that’s what I have on hand.

Why are my cookies spreading too much?

The butter may have been too soft; I chill the dough briefly if necessary.

Can I reduce the sugar?

I can reduce it slightly, but sugar helps with texture and browning.

Can I make the cookies larger?

Yes, I bake them a bit longer and space them farther apart.

Do I need a cookie stamp?

No, flattening with a glass works perfectly.

Can I make the dough ahead of time?

Yes, I refrigerate it for up to 24 hours before shaping and baking.

Can I add vanilla?

A small splash of vanilla blends nicely with the warm spices.

Can I leave out the cinnamon?

Yes, but the combination of cinnamon and nutmeg is traditional.

How do I keep the cookies soft?

I avoid overbaking and store them with a small piece of bread to maintain moisture.

Conclusion

I love how these Guyanese lime cookies bring together buttery richness, warm spices, and bright citrus for a treat that feels both comforting and vibrant. They’re easy to make, full of personality, and perfect for sharing—or enjoying all to myself with a cup of tea.