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Move over pie, these soft and chewy Key Lime Cookies are so refreshing and delicious. The perfect texture cookie iced with a key lime glaze--these simple cookies are every lime lover's dream come true! Only 10 minutes to prepare the cookie dough!
Citrus and cookies is seriously the best. Orange cookies, lemon cookies and now these chewy iced key lime cookies. I cannot get enough, especially when the sun is shining!
I mean, I will never deny a chocolate chip cookie, but there is something so refreshing about these lime cookies that make them so irresistible and a great way to switch things up a bit.
These Iced Key Lime Cookies Are:
- Soft and chewy texture
- Super refreshing
- Very simple to make
- Packed with lime flavor in the cookie and the icing
- A perfect summery cookie--just like these Lemon Sugar Cookies
Recipe Ingredients:
- butter: unsalted and softened to room temperature
- sugar: I use regular, granulated
- brown sugar: opt for light brown sugar when making these iced lime cookies
- egg: a large egg, brought to room temperature for
- vanilla: I prefer vanilla extract but if you want a stronger lime flavor, you could do ½ teaspoon of vanilla and ½ teaspoon lime extract.
- key limes: I only use the zest for the cookies and then zest and juice for the icing. The zest makes for a nice vibrant key lime flavor.
- flour: all purpose, measured at 219 grams if possible to weigh your flour. If not, spoon to aerate and then scoop and level your flour.
- baking soda: make sure your baking soda is fresh! It is key to successful key lime cookies, or any cookies for that matter!
- salt: I use sea salt
- powdered sugar:
What is the Difference Between Key Limes and Regular Limes?
Key limes and regular limes are very different in the way they look. Key limes are very small and round. Their skin is also very thin as compared to your typical lime.
The flavor of a key lime is more tart and more aromatic with floral hints as compared to your typical lime.
Key limes are not always easy to find so if all you can get your hands on is regular limes, they can still certainly be used. The flavor will be slightly different, but once baked it's not as noticeable as you would think. Both are refreshing!
How to Make These Key Lime Cookies:
Start by creaming the butter and sugar. Use an electric mixer and beat on a high level for at least a minute or so until light and fluffy. Don't skimp on creaming!
Add egg and vanilla and beat until mixed in. Then slowly add in the mixed dry ingredients (flour, baking soda and salt) about ⅓ at a time along with the lime zest just until mixed in. Make sure not to over mix once you start adding the flour.
Pull the dough together and roll into about 1 ½ inch balls. You should not need to chill the key lime cookie dough, but if they spread too much you can chill for about 15 minutes.
Bake in preheated oven for about 9-11 minutes. Pull them out just before you think they are ready if you like your cookies soft and chewy.
Allow the key lime cookies to cool before icing. Mix the icing ingredients together and adjust the thickness by adding more liquid or more powdered sugar. I like to let the key lime icing sit for about 5-10 minutes before icing the cookies as it is less runny when icing.
You can dip the cookies in the lime glaze or spread the icing over top. Whichever you prefer! Sprinkle with extra key lime zest to make them look even more beautiful.
Store these cookies in an air tight container for about 4-5 days at room temperature, although they are the chewiest in the first 3 days after baking.
Recipe Tips:
- Make sure your butter is softened. This is a huge factor in the texture of these key lime cookies. You don't want the butter too hard or starting to melt. Softened butter should hold its shape well but make a slight imprint when you press into it with your finger.
- Don't over bake your cookies. To get that super soft and chewy texture that is not too dry, you want to pull these cookies out of the oven almost before you think they are ready. The edges don't really brown and the cookies may still look a touch puffy but that is ok.
- Roll into smooth balls versus using a cookie scoop. This will not impact the taste of the cookies, but I found the look of the cookies was much prettier when rolled into balls versus using a cookie scoop. This is probably more of a personal preference, but I love pretty cookies and I imagine most people do as well!
Storing Your Key Lime Cookies:
While these cookies will typically get gobbled up super fast, you may still need to store some for a bit. At room temperature, you can store them in an air tight container for up to 4-5 days. I find them to be the best texture within the first three days but are perfectly edible still a couple days more.
You can refrigerate them if preferred for about 5 days. If you would like to freeze baked cookies, make sure they are completely cooled before freezing. I think it's better freezing them without the key lime glaze and then adding it to the cookies once thawed, but you can freeze them iced if preferred.
Freezing The Cookie Dough:
If freezing the cookie dough, I prefer rolling the dough into balls and then freezing. Put them in a freezer safe bag or container spaced out until frozen.
You can freeze the dough for up to 3 months. You can bake from frozen, adding an extra 2-4 minutes to baking time or thaw to room temperature and then bake according to normal directions.
Other Cookie Recipes:
- Birthday Cake Cookies
- Gluten Free Oatmeal Cookies
- Egg Free Sugar Cookies
- Red Velvet Cake Cookies
- Pumpkin Spice Molasses Cookies
- Lucky Charm Cookies
- Peppermint Chip Cookies
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Key Lime Cookies
Ingredients
Cookies:
- ½ c unsalted butter, softened to room temperature one stick
- 1 large egg
- ¾ c sugar
- ¼ c light brown sugar
- 1 teaspoon vanilla extract
- 2-3 teaspoon key lime zest
- 1 ¾ c flour 219g
- ½ teaspoon baking soda
- ½ teaspoon salt
Key Lime Glaze:
- 1 cup powdered sugar
- 1 T key lime juice
- 1 T milk
- ¼ teaspoon vanilla
- Pinch of salt optional
- ½ teaspoon key lime zest
Instructions
For The Cookies:
- Preheat oven to 350°F. Whisk together flour, salt and baking soda in a small bowl and set aside. Combine butter, brown sugar and sugar in a separate mixing bowl and beat with an electric mixer on high to cream for about 1-2 minutes until light and fluffy texture.
- Add in the egg and vanilla and beat until mixed in. Add in the lime zest and then ⅓ of the flour mixture beating only until mixed in. Continue slowly adding the flour mixture until dough forms.
- Roll the dough into 1 ½ inch balls and arrange on parchment lined cookie sheet. Bake for about 8-10 minutes. Allow to cool on the cookie sheet for 2-3 minutes and then transfer to cooling rack.
- Once cookies are completely cooled, whisk together the lime glaze ingredients, adjusting liquid or powdered sugar to desired thickness. Allow the glaze to sit for several minutes and then dip cookies or spread the glaze over top with a knife.
- Allow the icing to set and then enjoy! Store remaining cookies in an air tight container for 4-5 days.
Nutrition
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John kay says
I'm a first time cook an these cookies are really good, per my wife. Easy too follows recipe, even for me.
Lorie says
Love to hear this!! These are one of my favorites. Thanks for sharing John!!