Pin it
This key lime cookie recipe transforms a classic dessert flavor into perfectly chewy cookies topped with a tangy glaze. Each bite delivers that distinctive citrus punch you love in key lime pie but in a portable cookie form. My family requests these refreshing treats year-round whenever we need something bright and zesty to cut through rich meals.
I first made these during a summer heatwave when turning on the oven for pie seemed unbearable. These cookies were such a hit that they completely replaced our traditional key lime pie at family gatherings.
Ingredients
- Unsalted butter: softened to room temperature for proper creaming and texture
- Large egg: to bind ingredients and provide structure
- Granulated sugar: for sweetness and crispness around the edges
- Light brown sugar: adds moisture and depth of flavor
- Vanilla extract: balances the tart lime notes beautifully
- Key lime zest: provides intense citrus flavor without extra moisture
- All purpose flour: creates the perfect cookie structure use a kitchen scale for precision
- Baking soda: gives just enough lift for soft centers
- Salt: enhances all flavors especially the lime
- Powdered sugar: for a smooth glaze that sets perfectly
- Key lime juice: for authentic tangy flavor in the glaze
Step-by-Step Instructions
- Prepare The Dry Ingredients:
- Whisk together flour salt and baking soda in a small bowl until evenly distributed. This prevents clumping and ensures even distribution of leavening agents throughout your dough. Take care not to pack the flour when measuring or your cookies may turn out dry.
- Cream The Butter And Sugars:
- Combine softened butter with both sugars and beat with an electric mixer on high for a full 1 to 2 minutes. This incorporates air into the mixture giving your cookies that soft interior texture. The mixture should become noticeably lighter in both color and texture.
- Mix Wet Ingredients:
- Add the egg and vanilla to your butter mixture beating until just incorporated. Then fold in the key lime zest distributing it evenly. The zest contains essential oils that provide intense flavor so take time to mix it thoroughly.
- Combine Wet And Dry Ingredients:
- Add the flour mixture in three portions beating only until each addition disappears. Overbeating at this stage develops gluten making tough cookies. Stop mixing as soon as no dry flour is visible to maintain tenderness.
- Shape And Bake:
- Roll dough into consistent 1 1/2 inch balls and place on parchment lined baking sheets. Bake at 350°F for exactly 8 to 10 minutes until edges are set but centers appear slightly underdone. This ensures soft chewy cookies once cooled.
- Glaze And Set:
- Whisk together all glaze ingredients until smooth adjusting thickness as needed. Wait until cookies are completely cool before dipping or spreading with glaze. Allow the glaze to set fully before stacking or storing cookies.
Pin it
The secret ingredient here is definitely the fresh key lime zest. My grandmother always said the oils in citrus zest contain ten times more flavor than the juice alone. When I make these for family gatherings everyone immediately recognizes that distinctive aroma that takes them straight to the Florida Keys.
Getting The Perfect Key Lime Flavor
Key limes are smaller and more aromatic than standard Persian limes with a distinctive flavor that balances sweetness and acidity. If you cannot find fresh key limes you can substitute regular lime zest and bottled key lime juice. The difference is subtle but worth seeking out real key limes when possible. When zesting avoid the bitter white pith just below the green surface for the best flavor.
Storage Tips
These cookies stay fresh in an airtight container at room temperature for up to 5 days. For longer storage freeze unglazed cookies in layers separated by parchment paper for up to 3 months. Thaw at room temperature then add fresh glaze before serving. The glaze may become slightly sticky in humid environments so store in a single layer if your kitchen tends to be humid.
Variations Worth Trying
For a tropical twist add 1/2 cup toasted coconut to the cookie dough. White chocolate chips make an excellent addition melting slightly into the warm cookie for pockets of creamy sweetness. During the holidays a dash of nutmeg in the dough creates a festive spiced lime cookie. For a more pronounced lime flavor add 1 tablespoon of key lime juice to the cookie dough reducing the vanilla slightly.
Frequently Asked Questions
- → How do I ensure the cookies stay soft?
To keep the cookies soft, don’t overbake them. Remove them from the oven when they appear slightly undercooked in the center, as they will set while cooling.
- → Can I substitute regular lime for key lime?
Yes, regular lime can be substituted, although key lime has a more tart and distinct flavor. The result will still taste delicious.
- → What can I use instead of the glaze?
If you prefer, you can dust the cookies with powdered sugar instead of glazing, or enjoy them plain for a simpler treat.
- → Can I freeze the cookie dough?
Yes, you can freeze the dough. Roll it into balls, place them on a tray, freeze until firm, and then store in a freezer bag for up to three months.
- → How long do the cookies last?
The cookies remain fresh for 4-5 days when stored in an airtight container at room temperature.