contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Butteryum food blog recipes

Guyanese Lime Cookies

Patricia Reitz

Guyanese Lime Cookies - ButterYum

Guyanese Lime Cookies - ButterYum

I had a couple of leftover limes in the fridge and I was in the mood to make cookies so I found this recipe online.  I honestly would have passed right by it, but I couldn't ignore the fact that it had earned more than fifty 5-star reviews.  Suddenly I needed to find out what all the fuss was about.  Cinnamon and nutmeg are not spices one typically would expect to combine with lime, but together they produce a very complex and sophisticated flavor profile.  My husband and daughter absolutely loved them.

In the bowl of a stand mixer, combine the butter, sugar, and lime zest. I thing the very best tool for grating citrus zest is a microplane grater - I’ve had mine for years and years and it works for all kinds of things (zest, cheese, chocolate, garlic, ginger, etc).

Add lime juice. A citrus squeezer (like this one) is the best tool for the job!

I love using my BeaterBlade attachment so I don’t have to stop and scrape down the sides of my mixing bowl. Love, love, love my BeaterBlade.

Add the flour mixture.

Time to start scooping

Chef tip: use a #50 scoop (NOT 50mm) so each cookie ends up being exactly the same size.

Coat cookie dough in sugar mixture.

Place sugar-coated cookie dough on silicone lined half sheet pan (these are my favorite silicone liners - I have 6 of them!). Use a glass to press the cookies down - I like a glass that has a decorative pattern on the bottom. If the cookie dough sticks to the glass, dip it in the sugar mixture between presses.


Items used to make this recipe:

Guyanese Lime Cookies

makes 36 cookies

Printable Recipes


  • 2 cups all purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon fine salt

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground cinnamon

  • 1/3 cup white granulated sugar

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cinnamon

  • 12 tablespoons butter, softened

  • 1 cup white granulated sugar

  • 1 teaspoon lime zest

  • 3 tablespoons lime juice


  1. Preheat oven to 350F. and prepare 3 sheet pans with parchment or silpat liners.

  2. In a medium bowl, whisk together flour, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon; set aside.

  3. In a small bowl, combine 1/3 cup sugar, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon; set aside.

  4. In the bowl of a stand mixer, cream together butter, 1 cup sugar, and lime zest until fluffy.

  5. Add lime juice and beat until combined.

  6. Add reserved flour mixture and mix to combine.

  7. Use a #50 scoop to portion cookie dough into about 36 cookies, roll each portion into a ball and roll in sugar, nutmeg, cinnamon mixture.

  8. Place on prepared sheet pans, 12 at a time and bake for 10-12 minutes.

  9. Let cookies rest for 5 minutes before transferring to a rack to cool completely. Store for up to a week in an airtight container. Makes 36 cookies.

adapted from allrecipes

Beautiful hand-thrown pottery by Deidre Morgan