These Key Lime Cookies are soft, pillowy sugar cookies with bright, zesty key lime flavors.
Citrus desserts are full of zesty, puckery, sweet yumminess. They sing of spring and summer days, sunshine, and happy days.
Lemons are popular to use in baked goods, like in these Lemon Crinkle Cookies and in the Sunshine Lemon Loaf recipe on page 17 of my cookbook, The Super Easy Teen Baking Cookbook.
Orange is a classic, and is the perfect citrus for Mini Citrus Bundt Cakes and Orange Sorbet.
And limes? They're a great alternative to lemons, like in these Mini Lime Tarts. And, in this delicious new Key Lime Cookies recipe!
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🌟 Why you'll love this recipe
These key lime cookie are sure to become a regular in your baking rotation.
- These cookies are soft, pillowy, and absolutely addictively delicious!
- They're easy to make in under an hour.
- You can chill the dough or not chill the dough -- it's up to you! (see the FAQ section for details).
- Each cookie is full of big zesty key lime flavors.
- The dough can be frozen, and so can baked cookies (after cooled).
🛒 Ingredient notes
Key limes - Key limes are smaller than regular limes (see photo of key limes above), and have a much stronger aroma and flavor. A little bit of key lime goes a long way. If you can't find key limes, you can substitute regular limes with a 1:1 ration for juice and zest.
Eggs - One egg plus one egg yolk is needed to help give these cookies structure.
Butter - Use unsalted butter that is softened to room temperature. It should be soft enough for an indentation to appear when you press a finger into it, but not too soft that your finger easily presses through the butter. If the butter is too soft, the cookies will likely spread too thin.
Salt - Fine sea salt (not course) lends a softer salty balance of flavor to these cookies. You can use table salt or kosher salt instead if you prefer.
✅ Step-by-step instructions
- In a shallow bowl, add ¼ cup of granulated sugar and mix in the ½ teaspoon of fresh lime zest into the sugar; set aside.
2. In a large bowl, whisk together the flour, baking powder, salt, and remaining 1 teaspoon zest. Set aside.
3. In a stand mixer with the paddle attachment, cream together the butter and remaining 1 cup of sugar for about 3 to 4 minutes, until light yellow and fluffy, scraping down the sides with a spatula as necessary.
4. Add the egg, egg yolk, vanilla, and key lime juice. Mix on low until the ingredients are well incorporated.
5. Gradually add in the dry ingredients (the flour mixture) until the batter is creamy and consistent.
6. Transfer dough to a bowl and cover with plastic wrap, or form dough into a log and wrap in parchment paper. Chill dough in the refrigerator for at least 30 minutes up to 2 hours.
Before taking the dough out of the refrigerator, preheat your oven to 350°F. Line two baking sheets with parchment paper.
7. Take the dough out of the refrigerator and use a scoop or a spoon to scoop out approximately one heaping tablespoon full of dough to form a ball.
8. Roll dough ball into the prepared shallow bowl that has the ¼ cup granulated sugar with ½ teaspoon lime zest, until coated on all sides.
9. Place onto the prepared lined baking sheet. Repeat with the remaining dough, placing dough balls approximately 2 inches apart since the dough will spread.
Bake at 350°F for 10 to 12 minutes, just until the centers are no longer glossy. If baking two pans at a time, be sure to rotate the pans from one rack to the other, and from back to front, halfway through the baking time.
Allow cookies to cool on the pan for 5 minutes before transferring to a cooling rack.
👩🏻🍳 Recipe FAQs
Chilling the key lime cookie sugar dough for at least 30 minutes and up to 2 hours allows the dough to set and bake more evenly. While you could bake these cookies without chilling the dough, the chance of the cookies spreading thin when baking is greater. If you can, always chill cookie dough. It creates greater structure and shape to most cookies.
You can use regular limes instead of key limes.
Store baked cookies in an airtight container at room temperature for up to 5 days.
Yes! To freeze the dough before baking: simply follow through Step 6 above, and place the dough log into a freezer-safe resealable plastic bag, seal tightly, for up to one month. Allow the frozen dough to thaw slightly at room temperature (about 15-30 minutes) before baking.
To freeze baked cookies: allow the cookies to cool completely. Then store in an airtight, freezer-friendly container with parchment paper between each row of cookies to prevent them from sticking to one another. Seal shut, and freeze for up to one month. Allow to thaw before eating.
🍽 Serving ideas
These key lime sugar cookies are delicious on their own, but also make a festive addition to any brunch, spring or summer soiree, picnic, or celebration.
Serve them at the dessert table along with Mini Fruit Tarts and a blueberry galette.
Main courses that would pair well leading up to these cookies include Air Fryer Crab Legs, Prawns Canapé, and Garlic Butter Chicken Bites.
Or pack a picnic lunch along with Chicken Salad Sandwiches or BLT Pasta Salad, Fruit Salad, and these yummy sugar cookies with lime!
🥂 Best wine pairings
You could also enjoy these lime cookies with a chilled, off-dry Riesling. Cheers!
More cookie recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Key Lime Cookies
Equipment
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1½ teaspoons key lime zest, divided
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1¼ cup granulated sugar, divided
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon key lime juice
Instructions
- In a shallow bowl, add ¼ cup of granulated sugar and mix in the ½ teaspoon of fresh lime zest into the sugar; set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and remaining 1 teaspoon zest. Set aside.
- In a stand mixer with the paddle attachment, cream together the butter and remaining 1 cup of sugar for about 3 to 4 minutes, until light yellow and fluffy, scraping down the sides with a spatula as necessary.
- Add the egg, egg yolk, vanilla, and key lime juice. Mix on low until the ingredients are well incorporated.
- Gradually add in the dry ingredients (the flour mixture) until the batter is creamy and consistent.
- Transfer dough to a bowl and cover with plastic wrap, or form dough into a log and wrap in parchment paper. Chill dough in the refrigerator for at least 30 minutes up to 2 hours.
- Before taking the dough out of the refrigerator, preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Take the dough out of the refrigerator and use a scoop or a spoon to scoop out approximately one heaping tablespoon full of dough to form a ball. Roll dough ball into the prepared shallow bowl that has the ¼ cup granulated sugar with ½ teaspoon lime zest, until coated on all sides. Place onto the prepared lined baking sheet. Repeat with the remaining dough, placing dough balls approximately 2 inches apart since the dough will spread.
- Bake at 350°F for 10 to 12 minutes, just until the centers are no longer glossy. If baking two pans at a time, be sure to rotate the pans from one rack to the other, and from back to front, halfway through the baking time.
- Allow cookies to cool on the pan for 5 minutes before transferring to a cooling rack.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
Tavo says
Everything I want from a cookie, this essential lime cookie has. Thanks for the recipe!
Liza says
Oh my goodness, what a special cookie recipe! I love the citrusy flavor, those flecks of bright green lime zest, and that dash of salt in the dough - pure bliss!
Aimee Mars says
You had me a soft and pillowy! Really, I love key lime anything and these are summer perfect. I'm going to bring a batch to my friend's barbecue this weekend.
Amanda says
These are such great summer cookies! They had the perfect soft texture, and the key lime flavor came through beautifully.
Chenée says
I love key lime pie so I KNOW i'll love these! Yum!