Go Back
Homemade Key Lime Cookies photo
Print Recipe Save it for later

Key Lime Cookies

Soft, tangy key lime cookies topped with a sweet lime glaze.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 64 cookies

Ingredients

  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 2 eggs large
  • 6 key limes zested and juiced (zest used in dough; juice reserved for glaze)
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 2 cups powdered sugar for glaze
  • 2-3 tablespoons key lime juice for glaze
  • 3 tablespoons heavy cream for glaze

Instructions

  • Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
  • In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat the softened butter and granulated sugar on high speed for 3–5 minutes until light and fluffy, scraping down the bowl as needed.
  • Add the eggs, key lime zest, baking powder, vanilla extract, and salt; beat briefly to combine. Reserve the key lime juice for the glaze.
  • Scrape the bowl, then with the mixer on low speed slowly add the all-purpose flour until just incorporated. Do not overmix.
  • Use a 1½ teaspoon cookie scoop to portion small balls of dough. Roll between your hands if needed and place them 2 inches apart on the prepared baking sheets.
  • Bake for 10 minutes, until the cookies are domed and just beginning to turn golden at the edges. Remove from the oven and let cool on the pan for 5 minutes.
  • Meanwhile, make the glaze: in a medium bowl whisk together the powdered sugar, 2–3 tablespoons reserved key lime juice, and heavy cream until very smooth. Adjust juice or cream to reach a dip-able consistency.
  • Dip the top of each warm cookie into the glaze, then place the cookie dome-side up on a wire rack so the glaze can spread and set. If desired, sprinkle extra key lime zest over the wet glaze.
  • Allow glaze to set completely before stacking or storing the cookies.

Equipment

  • stand mixer or electric mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Baking Sheets
  • Parchment Paper
  • cookie scoop (1½ teaspoon)
  • wire cooling rack
  • small bowl or whisk for glaze

Notes

  • Keep the cookies in an airtight container at room temperature for up to 4 days.
  • If stacking, place parchment between layers to protect the glaze.
  • To freeze, put cookies in an airtight bag with excess air removed and keep for up to 3 months.
  • If freezing glazed cookies, separate layers with parchment.
  • Thaw frozen cookies in the fridge overnight or at room temperature for about 20 minutes.