If you love key lime flavor, but don't want to bake up a whole pie then give these key lime cookies a try. These are soft and chewy with a light drizzle of sweet glaze to top them off.
Tart, tangy and sweet our key lime cookies are the perfect balance of tangy citrus and sweetness. They taste just like the classic key lime pie we all know and love, but in cookie form.
These are just one example of pie or cake flavors being turned into a cookie. Some others are lemon meringue cookies, pumpkin pie cookies or carrot cake cookies.
The flavor of these cookies makes them well suited for a variety of occasions. Bake them up as an easter cookie, spring dessert and so much more. Plus, they are super fast to make - ready in about 20 minutes.
Ingredients
- Butter - unsalted and softened
- Granulated Sugar
- Egg
- Vanilla Extract
- Key Lime Zest
- Key Lime Juice
- Flour
- Baking Powder
- Baking Sugar
- Salt
- Powdered Sugar
See recipe card for quantities.
Love key lime flavor, but don't want cookies? Try these key lime cupcakes instead.
Instructions
Follow along with these directions to easily bake up a batch of your own key lime cookies.
Step one: Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper or spray with non-stick spray.
Step two: Cream butter and sugar on medium high for 2 - 3 minutes.
Step three: Add in egg and mix on medium until well combined.
Step four: Add in key lime zest and juice as well as vanilla. Mix until well combined.
Step five: Add in flour, salt, baking soda and baking powder. Mix on medium low speed, scraping sides down as needed until well combined.
Step six: Scoop out 1.5 tablespoon sized balls of dough and place on the baking sheet a few inches apart. Bake for about 10 minutes.
Step seven: Add key lime juice and powdered sugar into a small bowl.
Step eight: Mix until well combined, it should be drizzling consistency.
Step nine: Drizzle glaze over cookies and sprinkle with key lime zest if desire.
Hint: Get your icing consistency right. Too thin, add more sugar; too thick add more lime juice.
Recipe Tips for Success
- Don't overbake - remove from oven before they are golden brown on the edges or they will become more crunchy.
- Allow to cool - make sure they are completely cooled before adding icing on top.
Storage
You can keep these in an airtight container in the fridge or at room temperature for 3 - 5 days. Or, freeze for up to 6 months.
Key Lime Cookies
Equipment
- Baking Sheet
- Measuring Cups and spoons
- Hand or Stand Mixer
- Mixing bowl
- Spoon or Spatula
Ingredients
For the cookies
- ⅓ cup Butter unsalted + softened
- 1 cup Sugar
- 1 Egg
- .5 teaspoon Vanilla
- 1 teaspoon Key Lime Zest about 2 key limes
- .25 cup Key Lime Juice about 5 limes worth
- 2 cup Flour
- .25 teaspoon Baking Powder
- .25 teaspoon Baking Soda
- .5 teaspoon Salt
For the glaze
- 1 tablespoon Key lime Juice about 6 key limes wotth
- .5 cup Powdered Sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line the baking sheets with parchment paper or spray with nonstick spray.
- Combine ⅓ cup butter and 1 cup sugar in the mixing bowl. Cream on medium speed for 2 - 3 minutes until light and fluffy.
- Add in 1 egg and mix until well combined.
- Add in 1 teaspoon key lime zest, .25 cup key lime juice and .5 teaspoon vanilla. Mix on medium low until well combined.
- Add in 2 cup flour, .5 teaspoon salt, .25 teaspoon baking powder, .25 teaspoon baking soda and mix on low. Scrape down sides as needed until well combined.
- Scoop out down into golf sized balls and place a few inches apart on the baking sheet.
- Bake for 10 minutes, make sure to remove before inches are browned or they will be crunchy.
- In a bowl, combine 1 tablespoon key lime juice and .5 cup powdered sugar. Mix until well combined.
- Once cookies have cooled, drizzle with glaze and sprinkle lime zest (if desired).
Notes
- You can either juice your own key limes or buy pre packaged key lime juice.
- Make sure not to overmix the dough.
- Don't overcook - remove before edges have browned or cookies will be crunchy.
- Glaze should be a drizzling consistency, if too thick, add more lime juice.
- These can be stored in an airtight container in the fridge or at room temperature for 5 days.
- Or, you can freeze them for up to 6 months.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
