Key Lime Cookies

These soft and chewy key lime cookies are made with fresh key limes, and topped with an easy key lime glaze after baking. These cookies are made with just 8 ingredients and there’s no need to chill the cookie dough!

 

One of my most popular cookie recipes on the blog are these lemon cookies. They are a favorite recipe around here and a recipe found in my first cookbook, Beginner’s Baking Bible! So I knew for a long time I wanted to try and switch things up and make a key lime sugar cookies version. And oh boy, what a good idea it was. 

I love key lime desserts – like my key lime cheesecake, mini key lime cheesecakes, or the classic key lime pie (I could eat the whole pie myself). So I knew I would love a key lime cookie recipe. 

You could totally make these with regular lime juice as well if that’s all you have on hand!

Why This Recipe Works

• Made with fresh key lime juice and key lime zest
• Cookie dough mixes up in minutes! There’s no need to chill the cookie dough before baking. 
• Perfect cookies to freeze and bake for later too.

Ingredients Needed

• All-purpose flour
• Baking Soda
• Salt
• Unsalted butter – Make sure your butter is softened to room temperature so it cream together well with the sugar. 
• Granulated Sugar
• Key Limes – I used key lime juice and key lime zest in the cookie dough. 
• Vanilla extract
• Egg – Make sure to use a room temperature egg. Check out my full tutorial on how to bring eggs to room temperature fast.
• Powdered Sugar – If you run out, you can make your own homemade powdered sugar!

How To Make Key Lime Cookies

Preheat and prepare cooking sheets. Preheat the oven to 375°F (190^oC). Line two cookie sheets with parchment paper or silicone baking mat (or lightly grease with non-sticking cooking spray). 

Whisk dry ingredients together. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 

Cream butter and sugar. In a large bowl using an electric mixer, cream together butter and sugar until light and fluffy, about 2 to 3 minutes. I like to use a stand mixer fitted with a paddle attachment, but a hand mixer also works.

Add remaining wet ingredients. Add egg and beat to combine.

Add vanilla, lime juice, and lime zest. Beat to combine. Scrape down bowl as needed. 

Add dry ingredients. Add flour mixture, and mix at low to medium speed just until no flour streaks remain.

Scoop cookie dough. Using a cookie scoop, or tablespoon to portion into 1 ½ inch balls. Place on prepared baking sheets, leaving about 2 inches between them.

Bake and cool the cookies. Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.

Make icing. In a small mixing bowl, combine icing ingredients. With an offset spatula, ice the top of each cookie. Adjust consistency if needed. 

Recipe Tips

• Measure Your Flour Correctly. Too much flour will result in a crumbly cookie dough and a tough, cakey, crumbly cookie. I recommend measuring by weight for best accuracy, but if you’re measuring by volume (aka measuring cups) then measure by stirring your flour first, then spooning it into your cup and leveling it off. Do not pack it down into the cup which can pack too much flour into it.
• Use a cookie scoop for accuracy. You can portion out with a measuring spoon but for even scooping and cookies I recommend using a cookie scoop.
• Make sure your eggs and butter are at room temperature. You need them to both be room temperature so they blend easily into the batter and incorporate air properly so you cookies don’t end up as flat puddles. Take them out of the fridge about an hour before you plan to bake with them.
• Line Your Baking Sheets With Parchment Paper – I prefer using parchment paper on my baking sheets for easy cleanup and no sticking, but a silicone baking mat or lightly greasing with cooking spray also works (although over time the cooking spray can begin to leave a film/residue).
• Adjust the glaze as needed. If your glaze is too thick, add a little extra lime juice. If it’s too thin, then add a bit more powdered sugar.

Recipe Variations

• Swap and use regular lime juice – If you can’t find key limes, you can just swap and use regular limes (or persian limes).
• Stir in white chocolate chips – I love limes and white chocolate! Stir in 1 cup of white chocolate chips to the cookie dough before scooping and baking.
• Top with a cream cheese frosting instead – Skip the glaze and frost with a cream cheese frosting. You can always stir in a little extra lime juice and lime zest for a little extra zesty lime flavor. 

Storage Instructions

Keep stored at room temperature, covered for up to 5 days. You can also freeze the cookies for up to 3 months in an airtight container. Thaw at room temperature before enjoying.

You can also freeze the cookie dough balls before baking. Freeze for up to 3 months. When ready to bake, you can bake frozen (no need to thaw) and just add on a few extra minutes of baking time.

Recipe FAQ’s

More Recipes To Try

If you’re craving more cookies, be sure to try my strawberry cheesecake cookies! Made with white chocolate chips and sweet cheesecake center.

I also love and can’t get enough of my cookies and cream cookies! They taste like a soft, homemade Oreo cookie!