Move over key lime pie — these soft, chewy Key Lime Cookies are bright, refreshing, and utterly delicious. With a tender cookie base finished by a tangy key lime glaze, these simple cookies are a lime lover’s dream. The dough takes about 10 minutes to prepare.
Citrus and cookies are a perfect match. If you enjoy other bright cookie flavors like orange or lemon, you’ll love these key lime cookies—especially on warm sunny days when a tart, zesty bite feels just right.
These cookies are a nice change from the classic chocolate chip: light, refreshing, and perfect for summer gatherings or a simple treat at home.
Here are a few more cookie ideas to try when you want to mix it up: Chocolate Cake Mix Cookies, Ginger Cream Cookies, Gluten-Free Oatmeal Cookies, or Oreo Chocolate Chip Cookies.
Why You Will Love These Key Lime Cookies
- Soft, chewy texture. These cookies are baked so the edges are just set, keeping the centers tender and chewy.
- Vibrant, refreshing flavor. Key limes add a tart, aromatic brightness that makes these cookies stand out.
- Easy to make. No chilling required, straightforward ingredients, about 10 minutes prep time, and quick baking.
- Perfect for warm weather. A citrus cookie is a refreshing baked option for summer parties, picnics, or afternoon treats.
Ingredient Notes
See the full ingredient list with exact measurements in the recipe card below.
- Butter: Use unsalted butter, softened to room temperature for proper creaming.
- Brown sugar: Light brown sugar works well with these lime cookies for a hint of molasses flavor.
- Egg: One large egg at room temperature helps the cookies hold together and stay tender.
- Vanilla: Vanilla extract balances the lime flavor; for more lime intensity try half vanilla and half lime extract.
- Key limes: Zest is used in the dough; both zest and juice are used in the glaze. If key limes aren’t available, regular limes will work.
- Flour: All-purpose flour. If possible, weigh at 219 g for accuracy; otherwise spoon and level when measuring.
- Powdered sugar: For the glaze—have a little extra on hand to adjust thickness as needed.
Key Lime vs Regular Lime
Key limes are smaller with thinner skin and a more tart, floral aroma compared to regular limes. If key limes aren’t available, regular limes are an acceptable substitute—the final cookie will still be bright and delicious.
Step-By-Step Instructions
Step 1: Cream the butter and sugars in a large bowl using an electric mixer until light and fluffy, about 1–2 minutes.
Step 2: Add the egg and vanilla and beat until combined. In a separate bowl whisk the flour, baking soda, and salt.
Step 3: Gradually add the dry ingredients about one-third at a time along with the lime zest, mixing only until combined.
Step 4: Avoid overmixing once the flour goes in—mix just until the dough comes together.
Step 5: Form dough into approximately 1½-inch balls. These cookies don’t require chilling, but if they spread too much, chill the dough for 10–15 minutes.
Step 6: Bake in a preheated 350°F oven for about 9–11 minutes. Remove just before they look fully set if you prefer a soft, chewy center.
Step 7: Cool cookies on a wire rack before icing. Whisk the glaze ingredients together and adjust consistency with more powdered sugar or liquid. Let the glaze rest 5–10 minutes so it’s less runny, then dip or spread onto cookies. Finish with extra key lime zest for a pretty, fragrant touch.
Recipe Tips
Softened butter is essential. Properly softened butter ensures the right texture—soft but not melting.
Don’t overbake. For soft, chewy cookies remove them just before they look fully done; they will set as they cool.
Roll dough into smooth balls. Rolling by hand gives a neater, more uniform appearance than using a scoop, though either works.
Storage
Store cooled cookies in an airtight container at room temperature for 4–5 days; they’re at their best within the first three days. Refrigerate up to five days if you prefer. For freezing, cool completely first; freezing is best without glaze and icing after thawing.
If stacking iced cookies, separate layers with parchment or wax paper to prevent sticking.
Freezing The Cookie Dough
For freezing, roll dough into balls and freeze on a tray until solid, then transfer to a freezer-safe bag or container. Dough will keep up to three months. Bake from frozen, adding 2–4 minutes to the bake time, or thaw and bake as directed.
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 cup unsalted butter (113 g), softened to room temperature
- 1 large egg, room temperature
- ¾ cup granulated sugar (150 g)
- ¼ cup light brown sugar (50 g)
- 1 tsp vanilla extract
- 2–3 tsp key lime zest
- 1¾ cups all-purpose flour (219 g)
- ½ tsp baking soda
- ½ tsp salt
Key Lime Glaze:
- 1 cup powdered sugar
- 1 Tbsp key lime juice
- 1–2 Tbsp milk (to adjust consistency)
- ¼ tsp vanilla
- ½ tsp key lime zest
- Pinch of salt (optional)
Instructions
For the Cookies:
- Preheat oven to 350°F. Whisk together flour, salt, and baking soda and set aside. In a separate bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 1–2 minutes.
- Add the egg and vanilla, mixing until just combined. Stir in the lime zest, then add one-third of the flour mixture and mix until incorporated. Continue adding the remaining flour mixture slowly until dough forms.
- Roll the dough into 1½-inch balls and place on a parchment-lined baking sheet. Bake for 8–11 minutes, removing when the edges are set but centers still look slightly puffy. Let cool on the sheet for 2–3 minutes, then transfer to a wire rack.
- Once the cookies are completely cooled, whisk together the glaze ingredients, adjusting powdered sugar or liquid for desired thickness. Let the glaze rest for several minutes before dipping or spreading onto the cookies. Allow glaze to set before serving.
- Store leftover cookies in an airtight container for 4–5 days.
Notes
If you double or triple the recipe, multiply ingredient weights accordingly.
Butter: Properly softened butter is important for texture—soft but not melting.
Bake time: Remove the cookies slightly underdone for a soft, chewy center; they will finish setting as they cool.
Presentation: Rolling dough by hand gives a smoother, more uniform appearance than a scoop, though both work.
Nutrition
Nutrition information is an approximation and should be used as a guide.
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