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We made Brazilian lime cookies, also called “sequilhos.” A delicious butter biscuit that melts in your mouth!
The Brazilian lime cookies recipe is a sponsored collaboration with DixieCrystals.com.
The Sequilhos are Brazilian-style cookies made with a combination of corn starch, butter, Dixie Crystals, Extra Fine Granulated Sugar, and other ingredients that make this cookie a winner.
You can recognize them because they are slightly flattened with a fork, giving them a decorative pattern classic to this type of cookie. Brazilians enjoyed them for tea time and paired with coffee.
I lived in Brazil for a period of time and got to try so many dishes that I fell in love with. One of the things that I would enjoy the most was the so-called “cafezinho” time and pairing my coffee with sequilhos.
When developing a new recipe, I always start with the classic recipe source. So I used an old recipe book I brought with me from Sao Paulo and followed the sequilhos recipe using only corn starch.
I have to say, the results were unsatisfactory. So I didn’t give up. I tested the recipe several times and found the correct formula to make the Brazilian butter cookies at home with confidence. Believe me. If you try this recipe, it will come out perfect every time.
Tips and tricks for baking Brazilian Lime Cookies or Sequilhos
Please follow the instructions and my special tips on how to prepare citrus sequilhos at www.DixieCrystals.com.
Typically this butter biscuit is made only with corn starch. But for many home bakers, it is challenging to get the correct dough consistency if not using wheat flour.
For achieving the best results, I made the following recipe adjustments to the traditional recipe for Brazilian butter cookies:
First, I measured all the ingredients. Found out that using cups is not accurate, especially when using an old recipe book.
I sifted the flour and the corn starch before use. Plus used salted European style butter, fresh lime juice, citrus peel, and Dixie Crystals Extra Fine Granulated Sugar
Using good quality butter is a must as that is what gives the delicate texture to the biscuit. Whipping the butter with the sugar as the first step is also crucial for getting a tender dough.
However, using butter as the base brings another challenge. The dough for sequilhos requires salted butter at room temperature.
But when the dough is mixed, it needs to be wrapped in parchment paper and refrigerated for at least two hours before forming the cookies. This will allow the dough to have a firmer texture.
After forming the butter cookies and marking them with the fork for a classic design those need to be refrigerated again for another 30 to 45 minutes before baking.
This cookie dough is freezer-friendly. You can store it in an airtight container or vacuum-sealed in a bag. It will last for several months when properly stored.
Keeping the formed cookies cold is what allows them to keep their form when baking. Otherwise, they melt in the oven and become a big pancake.
When oven baking the cookies, do so at 375°F for 10 to 11 minutes. The cookies must not brown. The color will remain white, and the bottom will show a light brown color.
Do not remove the cookies from the tray as those will break. Allow for the sequilhos to cool for at least 30 minutes before removing or glazing.
I made a lime juice glaze for an additional citrusy note, but classic Brazilian butter cookies aren’t glazed.
Why choose Dixie Crystals for baking?
Dixie Crystals is one of the oldest continuously operating companies in the state of Texas. They have been in the family kitchen for years.
My family is from Chihuahua, and I remember my great-grandmother always had a box or two of Imperial Sugar (parent company to Dixie Crystals) in the pantry. It was normal for my family to shop in Texas as we lived close to the border.
Now that I’m in Florida, I’m happy to find still the sugar I grew up on in my local stores in the Dixie Crystals bag, as it brings me so many good memories of home.
I know it is a quality product as many families here in the United States have been using this brand for baking and satisfying the sweet tooth for the longest time.
Did you know Dixie Crystals has been in business since 1916?
This company has been so many years in operation. Touching the lives of many generations. Including my family.
Brazilian Lime Cookies or Sequilhos
- Dough cutter
- Baking sheet
- Parchment paper
- measuring cups and spoons
FOR THE COOKIES
- 228 grams salted butter, at room temperature
- 100 grams Dixie Crystals, Extra Fine Granulated Sugar
- 224 grams all-purpose flour, sifted
- 60 grams corn starch, sifted
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon fresh lime zest
FOR THE GLAZE
- 1 cup Dixie Crystals Confectioners Powdered Sugar sifted
- 1 teaspoon lime zest
- 2 tablespoons lime juice add an extra spoon of juice if needed
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Are you able to convert these measurements? I do not own a scale.
I have never had brazilian lime cookies and I need to fix this asap as it looks so delicious! Thank you for all the step by step pictures, it will be so handy!
I love baking with citrus! These cookies are gorgeous and will be perfect summer cookies.
I have a Brazilian friend who makes these cookies. Now that I have the recipe, I’m going to surprise her. Thanks for sharing.
I love Brazilian food so I was so excited to try this recipe. These cookies were filled with flavour and I can’t wait to make them again.