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!
Print
Pin
Servings: 15
Calories: 185kcal
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
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- 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.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 42mg | Potassium: 37mg | Fiber: 1g | Sugar: 17g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @TheDomesticSpoon or tag #TheDomesticSpoon!