ALL THINGS SMÁRI
November 16th, 2016
Smári’s Key Lime Sugar Cookies
Try our festive Key Lime Sugar Cookie recipe to kick off your holiday baking this year. Made with Smári Key Lime whole milk yogurt, these cookies are spiked with citrus so they aren’t overly sweet, even when they’re iced and decorated. This month we teamed up with @peachonomics, @nurturingbodyandmind, @srunsforcake, @zestmylemon, @healthymood_SF, @daninemeh, @carolinecooksclean, & @allroadsleadtohealthy to help spread the holiday cheer! Keep an eye out for giveaways on their pages in the next week for a chance to win a Smári Holiday Cookie Kit with all the goods to make your own batch at home!
Makes about 4 dozen cookies
1/2 cup (115g) unsalted butter, room temperature
1 cup (200g) granulated sugar
Finely grated zest of 1 lime
1/2 teaspoon fine sea salt
1 large egg yolk
1 teaspoon vanilla extract
2 1/3 cups (340g) all-purpose flour
1/2 teaspoon baking soda
5 oz (140g) Smári Key Lime (whole milk), reserving 2 tablespoons for icing
For the icing
1 1/2 cups (185g) powdered sugar, sifted
2 tablespoons Smári Key Lime (whole milk)
1 tablespoon fresh lime juice, plus more if needed
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, lime zest, and salt on medium speed until combined, about 1 minute. Add the egg and vanilla extract and continue to beat just until combined, scraping down the sides of the bowl with a rubber spatula as needed. Turn the mixer off, sift half of the flour and the baking soda over the butter mixture and then blend on low speed. Reserve 2 tablespoons of the yogurt to make the icing, then add the remaining yogurt and blend on low speed just until combined. Sift the remaining flour over the top, then blend just until the mixture is well mixed, scraping down the sides of the bowl again to make sure all of the ingredients are combined. Scrape the mixture onto a work surface and press into a disk. Wrap in plastic wrap and refrigerate until well-chilled, about 4 hours or overnight.
When ready to bake, position 2 oven racks evenly in the oven and preheat it to 350°F. Line 2 large rimmed sheet pans with parchment paper. Remove the dough disk from the refrigerator.
On a lightly floured surface, roll out the dough to just more than 1/8-inch thick (approx. 3/16th inch). Using the Smári cookie cutter, cut out as many cookies as you can, placing them on the prepared baking sheets and spacing them slightly apart. Press together the scraps and continue to roll and cut out as many cookies as you can until the baking sheets are full. (Reserve the remaining scraps to make more cookies once you bake the first batch.) Bake until lightly golden brown on the edges, rotating the pans halfway through, about 12 minutes. Transfer the baking sheet to a wire rack and let the cookies cool for 10 minutes, then transfer them directly to the wire rack. Let cool completely.
When the cookies are cool, make the icing. In a bowl, whisk together the sifted powdered sugar, reserved 2 tablespoons yogurt, and the lime juice to make a smooth, thick, spreadable icing (add a bit more lime juice if needed). Spread the icing over the cookies into a thin, even layer. Return the cookies to the wire rack to let the icing set, about 20 minutes, before serving.