Key lime cookies make the perfect Christmas cookies or a spring time cookie too! Using fresh lime juice and zest from the cookies to the glaze.
We love a bit of citrus in our recipes and that includes cookies too! Key lime cookies are so delicious, but you could easily swap the lime and make these into lemon glazed cookies too!
We love making these for the winter holidays but also for spring and summer as well.
Key lime cookie ingredients:
- Flour – We use all purpose flour for this recipe.
- Baking Soda – make sure you’re not using baking powder.
- Salt – this is to balance the sweetness, but if you’re using salted butter, skip the salt.
- Butter – You can use your favorite plant butter to make these dairy free. We recommend only using sticks, not tubs of butter.
- Sugar – We use a mixture of granulated sugar and brown sugar. You’ll also need powdered sugar for the key lime glaze.
- Egg – We recommend taking the egg out 20 minutes prior to baking, right when you take the butter out to soften.
- Vanilla Extract – Use a quality vanilla over imitation if possible.
- Key limes – You’ll need the lime zest and juice. You can also use lime in a pinch.
How to make key lime cookies
Preheat the oven and prepare a baking sheet with a piece of parchment paper or a silicone baking mat, set aside.
In a bowl combine the dry ingredients and then set aside.
In another bowl add the sugar and zest and rub the zest into the sugar until fragrant. Add the butter and then cream until light and fluffy. Add the egg, vanilla, and lime juice and mix until combined.
Combine the wet and dry mixture and once combined you can scoop the cookie dough onto the prepared baking sheet. Flatten the cookies a little bit with your hand as they don’t spread.
Bake for 8-9 minutes, but careful to not over bake as they will become dry.
Transfer the cookies to a cooling rack. Once cooled make the glaze and top the cookies with the glaze and a garnish of fresh zest.
Enjoy once the icing is set.
Recipe Tips and Alterations:
- You can easily swap the key lime for lime if needed, even lemon would work beautifully!
- These cookies are delicious room temperature or refrigerated.
- Don’t over bake the cookies as they will dry out.
- Flatten the cookies after scooping onto the baking sheet as they don’t spread much.
- For an extra sweet treat add 1/2 to 3/4 cup of white chocolate chips.
How to store, reheat, or freeze:
- How to store cookies: 3-4 days in an airtight container at room temperature of 4-5 days in the refrigerator.
- How to freeze cookies: Once cooled place in an airtight container and freeze for up to 6 months.
Frequently Asked Questions
Yes, you can use a flax egg or 1/4 cup of applesauce.
Yes, we suggest Bob’s gluten free flour.
Key Lime Cookies
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Print Pin SaveIngredients
Key Lime Cookies
- 1 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter or plant based butter (sticks is best) for dairy free
- 1 teaspoon key lime zest
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons key lime juice
Key Lime Glaze
- 3/4 cup powdered sugar
- 3 tablespoons key lime juice
- key lime zest optional for sprinkling on top
Instructions
- Preheat oven to 375 degrees F.
- Prepare a baking sheet with a reusable baking mat or parchment paper and set aside.
- In a small bowl, add the flour, baking soda and salt and mix together until combined.
- In another bowl, add the sugar and zest and rub the zest into the sugar. Add the butter and then mix until creamy and fluffy. Add in the egg, vanilla, lime juice and mix until combined.
- Slowly add in the dry ingredients into the wet ingredients and mix until well combined.
- Use a cookie scoop to place the cookie dough onto the prepared baking sheet and then flatten them a little. The cookies will rise a small amount but they do not spread much. Place them onto your cookie sheet about 2 inches apart.
- Bake for 8-9 minutes. Do not over bake the cookies as they will get dry.
- Allow the cookies to cool a few minutes and then transfer to a cooling rack to finish cooling.
- Once cooled, mix together the powdered sugar and lime juice to form a glaze.
- Drizzle teaspoon amount of glaze on each cookie, sprinkle with zest and allow to set so the icing can harden. Enjoy!
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Notes
- You can easily swap the key lime for lime if needed, even lemon would work beautifully!
- These cookies are delicious room temperature or refrigerated.
- Don’t over bake the cookies as they will dry out.
- Flatten the cookies after scooping onto the baking sheet as they don’t spread much.
- For an extra sweet treat add 1/2 to 3/4 cup of white chocolate chips.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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