In a large mixing bowl, beat together the softened butter and sugar until the mixture is light and fluffy, with a pale color and airy texture.
Add the egg, lime juice, and lime zest to the creamed mixture. Mix until well combined and the mixture is smooth, with a fragrant citrus aroma.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, folding gently until a dough forms that is slightly sticky but manageable.
Gather the dough into a ball, cover with plastic wrap, and refrigerate for about 30 minutes to relax the gluten and make it easier to handle.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Remove the chilled dough from the refrigerator and scoop tablespoon-sized portions. Roll each into a ball and place on the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each dough ball with your hand or the back of a fork, creating a slight disc shape with a crackled surface.
Bake the cookies in the preheated oven for 10-12 minutes, until they are lightly golden around the edges and have a slightly cracked surface.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Once cooled, serve these bright lime cookies as a tangy, chewy treat that captures the vibrant flavors of Florida’s citrus heritage.
