• Whisk together the flour and cornstarch. Set aside.
• Beat butter and powdered sugar together until light and fluffy.
• Beat in key lime juice and zest.
• Mix in flour mixture just until combined.
• Refrigerate dough for at least 1 hour.
• Preheat oven to 350F.
• Line cookie sheets with parchment paper or spray with cooking spray.
• Scoop out cookie dough (about 1.5 tablespoons) and form into a ball.
• Place on prepared cookie sheet and bake for 17-19 minutes or just until tops begin to turn golden.
• Remove and promptly sift powdered sugar over the top of the cookies. Lots of powdered sugar. Let the cookies cool completely on the cookie sheets. Do not move them until they have cooled.
• Store in an airtight container for up to 1 week.

• Line a small baking sheet with parchment paper. Set aside.
• Cream butter and sugars together in a large mixing bowl. Beat in the egg and vanilla until thoroughly combined.
• Combine flour, cornstarch, baking soda, and salt in a small bowl.
• Gradually add flour mixture to wet ingredients, mixing just until combined.
• Fold in chocolate chunks and M&Ms.
• Scoop about 2 tablespoons of cookie dough and roll into balls. Using a cookie scoop helps to keep the cookies a uniform size.
• Place cookie dough ball on the prepared baking sheet and repeat until all dough has been used. Cover the cookie dough balls with plastic wrap and freeze for at least an hour and up to overnight. If you freeze overnight, let cookie dough balls sit at room temperature for 10 minute before baking. (You can also transfer to a ziploc bag and bake as needed.)
• Preheat oven to 350F.
• Place cookie dough balls on a parchment lined baking sheet and bake for 10-12 minutes. Cookies will appear slightly under-baked.
• Let cookies cool for several minutes on baking sheet before transferring to a cooling rack.
• Store in an airtight container for up to a week.

• Cream peanut butter, butter, and sugars together in a mixing bowl.
• Beat in egg, vanilla, and milk and continue mixing until well combined.
• In a separate bowl, whisk together flour, corn starch, baking soda, baking powder, and salt.
• Gradually add flour mixture to peanut butter mixture, mixing until dough comes together.
• Refrigerate for at least 2 hours.
• Preheat oven to 350F.
• Scoop out dough using a cookie scoop. (You want about two tablespoons of dough.) Use your hands to form into a ball.
• Roll balls in remaining 1/4 cup of sugar and place on parchment line cookie sheet. Use a fork to press down on the cookie, flattening it slightly.
• Bake for 9-12 minutes, just until cookie is set. I like mine slightly underdone but you can go the fulll 12 minutes if you like.
• Remove cookies and cool for 5 minutes on cookie sheet before moving to a cooling rack. Let cookies cool completely.

Maple Cinnamon Glaze

• Heat butter and maple syrup together in a small saucepan until butter is melted and ingredients are fully combined.
• Stir in maple extract and cinnamon.
• Whisk in powdered sugar 1/3 cup at a time until full incorporated. Add milk one teaspoon at a time until desired consistency is achieved.
• Dip cooled cookies in glaze and return to cooling rack.
• Let glaze set and then serve.
• Store cookies in an airtight container for up to three days.

• Preheat oven to 350 degrees.
• Knead flour and sugar cookie dough together until well combined.
• Generously sprinkle cutting board with additional flour and roll out sugar cookie dough into a rectangle approximately 14 inches x 10 inches, 1/4 inch thick.
• Sprinkle colored sugar in stripes across dough. (Refer to picture.)
• Gently roll into a log. Just like cinnamon rolls.
• Slice dough 1/2 inch thick and place on parchment lined baking sheet.
• Gently press cookies with the palm of your hand, flattening slightly.
• Bake for 10-12 minutes or until edges are light golden brown.
• Cool for 2-3 minutes on cooking sheet before transferring to cooling rack.
• Store in an airtight container for up to a week.