Looking for a taste of the tropics? Look no further than these sunshiny Key Lime Cookies! These sweet treats are bursting with the bright and tangy flavor of fresh key limes balanced with just the right amount of sweetness. Best of all, they’re made with fewer than 10 simple ingredients.
As if that weren’t enough to love, this tender lime cookies recipe is finished off with a zesty lime glaze that adds a mouth-watering burst of tangy citrus flavor. Perfect for sharing with friends, or as a sweet treat to enjoy all on your own, these key lime cooler cookies are a delicious way to add some sunshine to your day.
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⭐ Why You’ll Love This Recipe
Now that warm weather is on the horizon, I’m craving all my favorite summer flavors. This key lime cookie recipe delivers in a big, bright, tangy way! They're perfect for serving at barbecues, picnics, or any other outdoor gathering where you want to add a little tropical flair.
But don't let their summery vibe fool you — key lime cookies are also a great choice for any time of year. They're perfect for brightening up a dreary winter day, or as a sweet treat to enjoy with a warm cup of tea or coffee.
Aside from being the food equivalent of a fun-filled day at the beach, this key lime cookies recipe is also:
- Made With Just 10 Simple Ingredients - And I’d bet you already have most of them in your pantry.
- Super Easy - This is a great recipe for any baker, even cookie novices - the quick lime glaze is a game changer!
- Make Ahead-Friendly - Once baked and glazed, these citrusy lime cookies can be frozen for up to 2 months, meaning a sweet, tropical treat is never far from reach.
- Perfect for Sharing - One thing I love about cookies is they’re ready for eating, no matter where you are or what you’re doing packed with key lime flavor. Pack them for lunches, share them with co-workers, or sell them at a bake sale — no knife required.
Want some more tastes of the tropics? Check out my recipes for my passion fruit lime meringue tart, dragon fruit smoothie, homemade sweet & sour, and my mango passion fruit mojitos next!
🍴Ingredients
As promised, you only need a few easy-to-find ingredients to make these scrumptious glazed lime cookies. Here’s your list for the grocery store:
- All-Purpose Flour - Plain white flour is all you need for this key lime cookies recipe.
- Baking Powder - This leavening agent helps cookies rise and gives them a light and fluffy texture. It works by releasing carbon dioxide gas when it comes into contact with moisture and heat during baking. Don’t try swapping for baking soda; they are definitely not interchangeable.
- Unsalted Butter - If possible, opt for brands that are marked organic, grass-fed, and/or cultured for the best consistency and flavor.
- Vanilla Extract or Vanilla Paste - For a deliciously dessert-y undertone that takes this key lime cookie recipe over the top.
- Key Limes - You’ll need both the zest and juice for optimal juicy flavor, so reach for fresh. If you can’t find key limes, feel free to grab a regular Persian lime for the zest and use Joe & Nellie’s Famous Key West Lime Juice (or just use the Persian lime for both uses!).
- Powdered Sugar - Also aptly known as “icing sugar,” this snow-white, powdery substance is the key to achieving a deliciously smooth lime glaze. If you’re fresh out, you can easily make your own using a food processor, white sugar, and cornstarch or potato starch.
See recipe card below for a full list of ingredients and measurements.
📖 Step by Step Instructions
This quick and simple recipe for citrusy cookies comes together in just a few easy steps:
Step 1: Cream the butter and sugar in a large bowl or in a stand mixer until smooth, light, and fluffy.
Step 2: Add the large egg, vanilla, lemon juice, and key lime zest. Mix to combine, scraping down the sides of the bowl as needed. Finally, add the flour mixture and mix until combined.
Step 3: Scoop the dough into 1 inch balls with a small cookie scoop or a tablespoon and gently roll them smooth between your hands.
Step 4: Bake on the prepared cookie sheet for 10 minutes. They should not be browned or have developed any color!
Step 5: Make Key Lime Glaze. Pour the key lime juice into the powdered sugar, gently whisking as the glaze comes together.
Step 6: Finish. Drizzle the glaze over the top of the cooled soft cookies and top with some additional key lime zest. Allow the glaze to set completely, then enjoy!
⏲️ Substitutions & Variations
As much as I love these key lime cookies just as they’re written, feel free to adjust the recipe to fit your needs and preferences. Here are a few variations worth considering:
- Gluten-Free - Swap in your favorite cup-for-cup all-purpose GF flour mix. Allow the dough to rest for 30 minutes before scooping and baking — gluten-free flour is “thirstier” than wheat flour, so it needs time to absorb the liquid from the dough or the resulting cookies will end up grainy.
- Dairy-Free - Simply use your favorite plant-based butter like Miyoko’s.
- Add-Ins - Add textural and flavor interest by stirring in any of the following:
- Coconut - Indulge the Henry Nilsson lovers in your life by putting some shredded coconut flakes in your lime cookies.
- Graham Crackers - Go for a key lime pie-cookie vibe by adding chunks of graham cracker crumbs to the batter.
- White Chocolate Chips - White chocolate and key lime go together like PB&J.
👩🏻🍳 Expert Tips
- Invest in a kitchen scale. Accurate measurement of ingredients is crucial in baking. Use a kitchen scale for precise measurements or use the scoop & sweep method to ensure consistency.
- Softened butter and eggs at room temperature will incorporate better with other ingredients, resulting in a smoother dough and better cookie texture.
- Chill dough if necessary. If your dough is too soft or sticky to handle, chilling it in the fridge for 30 minutes to an hour will make it easier to work with.
- Use the right baking sheet. Choose a light-colored baking sheet with a non-stick surface for even browning and to prevent sticking. Dark or non-stick baking sheets can cause the bottoms of the cookies to over-bake.
- Use a cookie scoop to ensure that each cookie is the same size and shape, resulting in even baking and a more uniform appearance.
- Don't overbake! Overbaking drop cookies can result in dry, crumbly cookies. Take them out of the oven when they are still pale around the edges and still soft in the center. They will continue to cook on the hot baking sheet for a few minutes after you take them out of the oven.
- Cool the cookies on a wire rack rather than on the baking sheet. This will prevent them from becoming soggy from the residual heat and moisture on the baking sheet.
❄️ Storage Instructions
- Baked and glazed lime cookies should keep well at room temperature for a few days, or in the freezer for up to two months in an airtight container.
- You can also feel free to freeze cookie dough balls for “on-demand” cookies in the future. When you’re in need of a sweet treat, pull a ball (or 6 🤷♀️) out of the freezer and bake according to the recipe directions, adding 2-3 minutes to the total bake time before glazing.
Looking for more cookies to add to your cookie freezer stash? Here's some options to consider!
- Mini M&M Cookies
- Chewy Peanut Butter Cookies
- White Chocolate Macadamia Cookies
- Small Batch Chocolate Chip Cookies (Without Brown Sugar!)
💭 Recipe FAQs
The main difference between key limes and regular limes is their size, flavor, and acidity.
Key limes are smaller and more round than regular limes, with a thin, smooth, and yellowish-green skin that turns slightly yellow when ripe. They have a distinctive aroma and a strong, tart flavor that is more complex and floral than regular limes. Key limes are also less acidic than regular limes, which makes them a popular ingredient in many sweet and savory dishes.
Regular limes, also known as Persian limes, are larger and more oval-shaped than key limes, with a thicker, bumpy, and darker green skin. They have a more acidic and less complex flavor than key limes and are tarter, making them a popular ingredient in beverages and cocktails.
Sure! While the flavor of your cookies will lack a little of the je ne sais quois that key limes bring to the table, regular lime cookies are also quite tasty.
If you try this recipe for Key Lime Cookies, please leave a 🌟 review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! 📧
Key Lime Cookies
Equipment
- Measuring cups and spoons
- Medium bowl
- Small cookie scoop one Tablespoon
Ingredients
Cookies
- 2 cups (240 g) All-purpose flour
- 2 teaspoons Baking Powder
- ¼ teaspoon Kosher Salt
- ½ cup (114 g) Unsalted Butter, room temperature
- 1 cup (200 g) Sugar
- 2 tablespoons Key lime zest
- 1 Egg, room temperature
- 1 teaspoon Vanilla extract or vanilla paste
- 1 tablespoon Lime juice
Glaze Ingredients
- 1 cups (120 g) Powdered sugar
- ½ teaspoon Vanilla paste or extract
- 2 tablespoons Key lime juice
- Lime zest for garnish
- ⅛ teaspoon Citric acid
Instructions
Key Lime Cookies
- Preheat your oven to 350°F while you begin making the cookie dough.
- Whisk together the flour, baking powder, and salt and set aside. Cream the butter and sugar and lime zest in a mixing bowl and beat until smooth. Add the egg, vanilla, lime juice and key lime zest. Stir to combine. Finally, add the dry ingredients and mix until combined.2 cups All-purpose flour, 2 teaspoons Baking Powder, ¼ teaspoon Kosher Salt, ½ cup Unsalted Butter, 1 cup Sugar, 2 tablespoons Key lime zest, 1 Egg, 1 teaspoon Vanilla extract or vanilla paste, 1 tablespoon Lime juice
- Scoop into 1 tablespoon balls and gently roll them smooth between your hands. Place on a parchment paper-lined baking sheet.
- Bake for 10 minutes - you'll see that the cookies have not browned or developed any color! Remove the baking sheet from the oven, allow to cool for a few minutes and then transfer the cookies onto a wire rack to cool completely before glazing.
Key Lime Glaze & Garnish
- Pour the key lime juice into the powdered sugar, gently whisking as the glaze comes together. Too thick for your liking? Add more juice. Too thin? Add a tablespoon of powdered sugar! Then dunk the top of each cooled cookie into the glaze, letting the excess gently drip off and set on the wire rack.1 cups Powdered sugar, ½ teaspoon Vanilla paste or extract, 2 tablespoons Key lime juice
- Combine zest with citric acid and add to the top of each cookie (if serving immediately).Lime zest for garnish, ⅛ teaspoon Citric acid
- Allow the glaze to set completely. If you're looking to store the cookies, they should keep well at room temperature for a few days, or in the freezer for up to two months in an airtight container, then garnish when enjoying!
Notes
- Invest in a kitchen scale. Accurate measurement of ingredients is crucial in baking. Use a kitchen scale for precise measurements or use the scoop & sweep method to ensure consistency.
- Softened butter and eggs at room temperature will incorporate better with other ingredients, resulting in a smoother dough and better cookie texture.
- Chill dough if necessary. If your dough is too soft or sticky to handle, chilling it in the fridge for 30 minutes to an hour will make it easier to work with.
- Use the right baking sheet. Choose a light-colored baking sheet with a non-stick surface for even browning and to prevent sticking. Dark or non-stick baking sheets can cause the bottoms of the cookies to over-bake.
- Use a cookie scoop to ensure that each cookie is the same size and shape, resulting in even baking and a more uniform appearance.
- Don't overbake! Overbaking drop cookies can result in dry, crumbly cookies. Take them out of the oven when they are still pale around the edges and still soft in the center. They will continue to cook on the hot baking sheet for a few minutes after you take them out of the oven.
- Cool the cookies on a wire rack rather than on the baking sheet. This will prevent them from becoming soggy from the residual heat and moisture on the baking sheet.
Marissa
These cookies are so yummy! My cookie scoop is 1.5T, so I had to bake the cookies for ~5-7 minutes more (until the bottoms were slightly golden, but the tops still pale and soft). Although the dough itself has a great lime flavor, I highly recommend the icing because that's where the beautiful lime tartness came into play for me. I even added extra lime juice (+ half a lime) to the icing to ensure I achieved a true tart taste. I skipped the zest/citric acid garnish simply because I didn't have the acid on hand at the time, but when I make these again, I will definitely add this. I've stored these cookies in an airtight container on my kitchen counter for 3 days now and the cookies are just as good as day one! Thank you Emily for the fantastic recipe!
Emily
You're so welcome Marissa! I'm happy to hear you enjoyed them - they're a favorite over here! ❤️