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If you love the tart, refreshing flavor of Key Lime Pie but want it in cookie form, these Key Lime Cookies are for you. They are a classic, soft sugar cookie with simple ingredients that has been kicked up a notch with plenty of lime zest and juice. Key Lime Pie Cookies are rolled in sugar for a slight crunch and topped with a bright, tangy lime glaze that makes them absolutely irresistible.
I first had key lime pie several years ago and immediately fell in love with all things lime flavor. Key Limes are smaller with seeds and have a more tart, stronger flavor than regular (Persian) limes and when turned into dessert they’re amazing! Between key lime pie and key lime cheesecake, you’re going to love this flavor as much as I do.
What makes these cookies stand out is the texture. By using a combination of granulated and packed brown sugar, we get a cookie that is soft in the center with slightly crisp, sugary edges. The dough itself isn’t overly sweet, which allows the tartness of the key lime glaze to really shine. It is the ultimate refreshing dessert for spring and summer, and they come together much faster than a traditional pie!
To make soft Key Lime Cookies, cream together butter and sugars, then mix in an egg, key lime zest, and juice. Combine with flour, baking soda, and salt before rolling the dough into balls and coating them in granulated sugar. Bake at 350°F until set. Once cool, top with a glaze made from powdered sugar, lime zest, lime juice, and a splash of heavy cream for a tart, bakery-style finish.
Basic Ingredients in Key Lime Cookies
- Key Lime Juice and Key Lime Zest are the backbone of the flavor in this recipe. Since key limes are much smaller, it will take several to make the amount of juice needed. For this recipe it’s 100% okay to use bottled key lime juice, but do not skip the zest: that’s where all the flavor is.
- What is the difference between Key Limes and Persian Limes? Key limes are much smaller, seedier, and have a more floral, higher-acid aroma than standard Persian (grocery store) limes. While key limes are traditional for this recipe, you can substitute regular lime juice and zest in a 1:1 ratio if you cannot find fresh key limes; the flavor will be slightly less intense but still delicious.
- To maximize the citrus aroma and flavor, always rub the lime zest into the granulated sugar with your fingertips until the sugar is fragrant and moist. This releases the essential oils from the zest into the sugar, ensuring that the lime flavor is baked into every single bite of the cookie rather than just sitting on top.
- Besides granulated sugar, I add brown sugar to keep the cookies a little bit softer and more moist. The molasses in the brown sugar is integral to the tenderness of this cookie recipe.
- You can use salted butter instead of the unsalted butter called for by reducing added salt by 1/4 tsp.
- I do not add vanilla extract to this recipe because I want the lime to be the star flavor, however you can add 1 teaspoon vanilla.
- The key lime frosting is such a flavor boost to this key lime cookie recipe. You just need a bit more juice and zest, along with powdered sugar and heavy cream.
- Using heavy cream or whole milk in the lime glaze creates a richer, more opaque icing that holds its shape better than a glaze made with just water or juice. The fat in the cream also helps cut through the sharp acidity of the lime juice, creating a more balanced creamy finish on the cookie.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Cookie Tips
- You can use a hand mixer on medium speed or a stand mixer fitted with the paddle attachment.
- Be sure to bake cookies on parchment paper or silicone mats.
- These cookies do spread a bit so I prefer a 1-tablespoon cookie scoop.
- Remember that swapping regular lime zest (and/or juice) will not make a big difference in overall flavor. That way you can have cookies any time of year!
- Delicate key lime cookies are done baking when they’ve just lost their glossy sheen and are light golden brown around the edges.
Key Lime Cookies Recipe
Ingredients
Cookies:
- ⅔ cup (134g) granulated sugar
- ¼ cup (50g) packed brown sugar
- Zest of 2 key limes
- ½ cup (113g) unsalted butter, softened
- 1 large egg
- 1 teaspoon Key Lime Juice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- ¼ cup (50g) granulated sugar, for rolling
Glaze:
- ¾ cup (85g) powdered sugar
- Zest from 1 key lime
- 1 tablespoon key lime juice
- 2-3 teaspoons milk or heavy cream
- Key Lime Zest, for garnish (optional)
Instructions
- Add granulated sugar and brown sugar to a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add key lime zest and whisk to combine. Let sit 5 minutes.
- Add butter to the lime sugar and cream for 2-3 minutes, or until creamed and fluffy.
- Mix in egg, key lime juice, baking soda and salt, then mix in flour until cookie dough forms.
- Place remaining ¼ cup granulated sugar in a small bowl. Scoop 1 tablespoon sized cookie dough balls and roll in sugar, then place on a cookie sheet covered with parchment paper or a silicone baking mat. No need to space; we are chilling the dough.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F. Line another cookie sheet then spread cookies at least 2-inches apart. Bake for 11-14 minutes or until they just lose their glossy sheen. Cool before frosting, if using.
- To frost: whisk powdered sugar key lime zest, then add key lime juice and 2 teaspoons milk, adding more milk as needed for consistency. Drizzle over cookies and let set (it semi-sets, so hard on top but drippy underneath the top layer of icing). Sprinkle with more zest, if desired.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
Recipe Nutrition
How to make Key Lime Cookies
- Always mix fresh lime zest with sugar to infuse the lime flavor into every bite.
- Cream softened butter and sugars for 2-3 minutes, until creamed and fluffy.
- Mix in the large egg, baking soda, salt, and key lime juice until smooth, then mix in all-purpose flour.
- Scoop 1-inch balls onto prepared cookie sheets and bake until a tiny bit golden around the edges.
- To make the glaze, whisk confectioners’ sugar with lime zest, juice, and cream. Drizzle onto the tops of the cookies once they’re cooled.
FAQs
While fresh is best for the zest, you can use bottled Nellie & Joe’s Key Lime Juice in a pinch. However, make sure to use regular lime zest if you can’t find fresh key limes to ensure you still get those citrus oils.
Yes! Roll the balls in sugar and freeze them on a tray. Once solid, transfer to a bag. Bake from frozen, adding 1-2 minutes to the bake time.
Make sure the cookies are completely cool before glazing. If they are even slightly warm, the glaze will melt and disappear.
Ensure your butter is softened but still cool to the touch. If the butter is too warm or melty, the cookies will spread too much in the oven. That said, these do spread a bit by design.
