Key Lime Cookies
Get all the flavor of key lime pie in an easy, bite-sized version with these chewy key lime cookies. If you love citrusy desserts, these cookies are a must-try!
If you love the light, bright flavor of citrus desserts, you need to make these Key Lime Cookies!
Key Lime Pie tastes and feels like summer, but it can be a bit of a hassle to try to master. These cookies give you all the flavor of key lime pie, without too much effort.
Simply mix up these soft and chewy, lime-infused cookies, bake and cool, then top with a key lime glaze and you’ve got a light dessert or treat everyone will love!
These cookies are perfect to serve with a cup of tea or lemonade. They are not too heavy, not too sweet, and the perfect combination of citrus and sugar.
If you need a break from the chocolate chip cookies of the world, this is the next recipe you should try!
Why Make This Recipe
- Easy to Serve: With key lime pie you need plates, forks, a serving knife. These Kay Lime Cookies have all the same flavor but in an easily portable version you can take anywhere.
- Refreshing: There is just something so refreshing about the flavor of citrus. These cookies are bursting with that amazing freshness.
- Unique Flavor: You won’t find these delicious Key Lime Pie Cookies for sale at most grocery stores. The idea of putting the flavor of fresh key limes into cookie form hasn’t taken off too much yet. This is your chance to introduce everyone to their new favorite cookies.
What Do You Need to Make This Recipe
Cookie Ingredients
- Fresh Key Limes: Make sure to buy key limes instead of standard limes. They are much smaller and usually come in a mesh bag. You will need the zest and the juice of the limes.
- Butter: Use unsalted, and make sure it is softened to room temperature! Properly softened butter will have an internal temperature of 68 degrees Fahrenheit.
- Vanilla Extract: Measure with your heart!
Tools:
- Large bowl
- Spatula
- Parchment paper
- Cookie scoop
- Electric mixer
What is the Difference Between Key Limes and Regular Limes?
Key limes and regular limes have a subtle difference in flavor, but for a recipe like this one, it is notable.
Regular limes are much larger than key limes. Key limes are the tiny limes you might see at the grocery store, that are more smooth and have much thinner skin.
Though smaller than regular limes, key limes still pack a punch of flavor. They are more sweet than regular limes but also have a very subtle floral flavor to them.
Regular limes are not a perfect substitution for key limes but if it is all you can find, they will work. I would recommend using a regular fresh lime over bottled lime juice any day. Do not use bottled lime juice for this recipe.
How to Make This Recipe
Step One: Mix the Wet Ingredients
Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
In the bowl of a stand mixer or using an electric hand mixer, combine the softened butter and the sugar. Cream until combined.
Add in the egg and combine. Then add in the zest, juice, and vanilla and continue to mix thoroughly.
Step Two: Add the Dry Ingredients
Add in the flour, salt, baking soda, and baking powder. Mix well. Scrape down the sides and mix again.
Step Three: Scoop and Bake
Scoop out the dough using a #24 cookie dough scoop (about 2 ½ Tbsp for each ball of cookie dough). Place the cookie dough on your prepared baking sheets and press down on top of the cookie dough to flatten it to about 1⁄2” thick.
Bake the Key Lime Cookie Recipe for 10 minutes, until the bottom is beginning to brown and the edges have set. Do not worry if the top has browned at all as this will result in overbaking.
Remove the Key Lime Cookies from the oven and immediately transfer them to a cooling wire rack.
Step Four: Make the Glaze
Next, make the glaze. In a small bowl, combine the key lime juice and the powdered sugar. The mixture should have a drizzling consistency. Add more juice if needed to reach the desired consistency.
Once the lime cookies have cooled completely, drizzle the glaze over the cookies.
Immediately sprinkle with the additional fresh lime zest, if using for extra key lime flavor.
Expert Tips
- Be sure and use softened butter for this recipe. It will incorporate much easier into your dough, giving it the perfect texture.
- Don’t forget to flatten your cookies. If you scoop and don’t flatten your cookies your cookies will still taste great but they may not look as pretty or flat as you would expect. Be gentle, these are soft cookies, but flatten the tops of your cookies.
- Do not overbake these cookies. It will make them tough and crunchy, rather than light and chewy cookies. You want to pull these cookies out of the oven when the edges are set but not brown.
- Do not use bottled lime juice. I cannot stress enough that bottled lime juice will not work for this recipe. You must use fresh limes for the best flavor.
- Be patient! Let the cookies cool completely before you try to add the glaze or it will melt right into the cookie rather than decorating the top.
- The lime zest on the cookies is gorgeous for decoration but can make the cookies a little bitter. If you are sensitive to a strong citrus taste, you can omit this.
Storage
Key Lime Cookies can be stored in an airtight container for up to three days or frozen for up to three months. If you choose to freeze I would recommend not glazing the cookies at first as the glaze may run when it thaws.
You can also make the dough ahead of time and store your cookie dough balls in the refrigerator or freezer to bake later.
Variations
Key lime pie cookies are great on their own but you can really dress them up with different toppings if you desire. A cream cheese frosting would be delicious on these cookies. You could also try topping with graham cracker crumbs or white chocolate chips.
Did you enjoy this recipe for Key Lime Cookies? If so, make sure to check out these other recipes I picked out just for you:
- Red Velvet Crinkle Cookies
- Walnut Cookies
- Shortbread Cookies with Jam
- Italian Pistachio Cookie Recipe
Key Lime Cookies
Equipment
- Large Bowl
- Spatula
- Parchment Paper
- Cookie scoop
- Electric Mixer
Ingredients
Cookie Ingredients
- ⅓ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp Key lime zest, about 2 key limes worth
- ¼ cup key lime juice, about 10 key limes worth
- ½ tsp vanilla
- 2 ½ cups all-purpose flour
- ½ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
Glaze Ingredients
- 1 tbsp key lime juice
- ½ cup powdered sugar
- Additional key lime zest to sprinkle
Instructions
- Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
- In the bowl of a stand mixer or using an electric hand mixer, combine the 1/3 cup softened butter and 1 cup sugar. Cream until combined.
- Add in 1 egg and combine. Then add in the 1 tsp zest, 1/4 cup juice, and 1/2 tsp vanilla and continue to mix thoroughly.
- Add in the 2 1/2 cups flour, 1/2 tsp salt, 1/4 tsp baking soda, and 1/4 tsp baking powder. Mix well. Scrape down the sides and mix again.
- Scoop out the dough using a #24 cookie dough scoop (about 2 ½ Tbsp for each ball of cookie dough). Place the cookie dough on your prepared baking sheets and press down on top of the cookie dough to flatten it to about ½” thick.
- Bake the cookies for 10 minutes, until the bottom is beginning to brown and the edges have set. Do not worry if the top has browned at all as this will result in overbaking.
- Remove the cookies from the oven and immediately transfer them to a cooling rack.
- Next, make the glaze. In a small bowl, combine the 1 tbsp key lime juice and 1/2 cup powdered sugar. The mixture should be a drizzling consistency. Add more juice if needed to reach the desired consistency.
- Once the cookies have cooled, drizzle the glaze over the cookies.
- Immediately sprinkle with the additional zest, if using.
Notes
- Fresh Key Limes: Make sure to buy key limes instead of standard limes. They are much smaller and usually come in a mesh bag. You will need the zest and the juice of the limes.
- Butter: Use unsalted, and make sure it is softened to room temperature! Properly softened butter will have an internal temperature of 68 degrees Fahrenheit.
- Vanilla Extract: Measure with your heart!
- Be sure and use softened butter for this recipe. It will incorporate much more easily into your dough, giving it the perfect texture.
- Don’t forget to flatten your cookies. If you scoop and don’t flatten your cookies your cookies will still taste great but they may not look as pretty or flat as you would expect. Be gentle, these are soft cookies, but flatten the tops of your cookies.
- Do not overbake these cookies. It will make them tough and crunchy, rather than light and chewy cookies. You want to pull these cookies out of the oven when the edges are set but not brown.
- Do not use bottled lime juice. I cannot stress enough that bottled lime juice will not work for this recipe. You must use fresh limes for the best flavor.
- Be patient! Let the cookies cool completely before you try to add the glaze or it will melt right into the cookie rather than decorating the top.
- The lime zest on the cookies is gorgeous for decoration, but can make the cookies a little bitter. If you are sensitive to a strong citrus taste, you can omit this.
hi your recipes are mesmerizing and mouth watering… I have a small suggestion if u may post ingredients qty in grams would be really helpful
Thank you for the suggestion Sumi, I will take that into consideration! <3
Can you use key lime juice from a bottle
I recommend fresh for best flavor but if you can only find bottled then that will work!