Key Lime Cookies
Key Lime Cookies are the delightful combination of tart, tangy, and flavorful and the perfect soft and chewy texture.
Ingredients
Cookies
- ⅓ cup butter I used salted
- 1 cup granulated sugar
- 1 egg large
- ½ teaspoon vanilla
- zest from 1 key lime
- ¼ cup key lime juice fresh squeezed for best flavor
- 2 cups flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Glaze
- 1 Tablespoon key lime juice
- ½ cup powdered sugar can add 2 Tablespoons more powdered sugar for a thicker glaze.
Instructions
Cookies
- Preheat oven to 350° F. Beat together the butter and sugar on high until light and fluffy, about 2-3 minutes. Add egg and beat until combined. Add key lime zest, key lime juice and vanilla and beat until well combined. Scrape down the sides and combine.
- Add flour, salt, baking powder, and baking soda. Mix on low just until combined. The dough is much looser than normal cookie dough. See process photo above for a picture of the texture.
- Line a baking sheet with parchment paper and scoop out dough balls about 1 ½" in diameter on the sheet. Allow room for them to spread while baking. Bake until the edges have set and the tops are matte, about 10-12 minutes. Do not wait for them to turn golden or they will be dry! Remove from oven and allow to finish cooking for 5-8 minutes. Transfer to a cooling rack.
Glaze
- Whisk together the key lime juice and powdered sugar together in a small bowl. Add more powdered sugar if needed. The glaze should be thick enough that it won't seep into the cookie and thin enough to get a good drizzle. See picture above in step by step instructions for reference.
- Drizzle glaze over cooled cookies and Enjoy!!
Notes
- Store in an airtight container at room temperature for up to 3 days. It will take longer for them to go bad, but the texture will be compromised.
- Store in the freezer for up to 2 months. I like to freeze them when they are fresh and still oh so slightly warm for maximum softness upon defrosting.
- Tip: Do not over bake! For the perfect texture, remove from oven as soon as the tops are matte and the edges are set. This will create a cookie that is juuuuuuuust barely done in the center. For a more done cookie, cook an additional 2 minutes after the tops are matte and the edges are set. They won't be quite as soft and chewy.
- Tip: Wait until the cookies have cooled completely to add the glaze or it will seep into the cookie.
- Do Not substitute regular lime juice, even for just a portion of this recipe. It doesn't taste right and you will be disappointed in your cookies.
Nutrition
Calories: 159kcalCarbohydrates: 29gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 95mgPotassium: 28mgFiber: 0.4gSugar: 16gVitamin A: 136IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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