Move over key lime pie — these soft, chewy Key Lime Cookies are bright, refreshing, and utterly delicious. With a tender cookie base and a tangy key lime glaze, they’re perfect for lime lovers and only take about 10 minutes to prepare the dough.
Citrus and cookies are a match made in heaven. If you enjoy orange or lemon cookies, these chewy key lime cookies will quickly become a favorite—especially on warm, sunny days.
While a classic chocolate chip cookie will always have a place in my heart, there’s something irresistibly refreshing about lime-flavored cookies. They’re a lovely change of pace and a great way to brighten up dessert plates.
Here are a few other cookie ideas to try: Chocolate Cake Mix Cookies, Ginger Cream Cookies, Gluten Free Almond Flour Oatmeal Chip Cookies, or Oreo Chocolate Chip Cookies.
Why You Will Love These Key Lime Cookies
- Soft, chewy texture: Baked until the edges just set, these cookies stay tender and satisfyingly chewy with each bite.
- Bright, refreshing flavor: Key lime zest and glaze bring a lively tartness that’s irresistible to citrus fans.
- Quick and easy: No chilling required and simple pantry ingredients (aside from the limes). Dough comes together in about 10 minutes.
- Perfect for summer: These cookies are light and zesty—ideal for warm-weather baking and gatherings.
Ingredient Notes
Full measurements are available in the recipe card below.
- Butter: Unsalted, softened to room temperature for proper creaming.
- Brown sugar: Light brown sugar adds moisture and depth—use light brown for best results.
- Egg: One large egg at room temperature helps the dough bind and bake evenly.
- Vanilla: Vanilla extract complements the lime; for extra lime punch, substitute part of it with lime extract.
- Key limes: Use zest in the cookies and both zest and juice for the glaze. If key limes aren’t available, regular lime zest and juice will work fine.
- Flour: All-purpose flour. If possible, weigh it (219 g) for the most consistent results; otherwise spoon and level into the cup.
- Powdered sugar: For the glaze—keep extra on hand to adjust consistency if needed.
Key Limes vs Regular Limes
Key limes are smaller and rounder than common limes, with thinner skin. Their flavor is typically more tart and aromatic, sometimes with floral notes. If you can’t find key limes, regular limes are an acceptable substitute—the finished cookies will still be bright and delicious.
Step-By-Step Instructions
Step 1: Preheat the oven and start by creaming the butter with sugars in a large bowl until light and fluffy—about 1–2 minutes with an electric mixer.
Step 2: Add the egg and vanilla and mix until combined. In a separate bowl whisk together flour, baking soda, and salt.
Step 3: Gradually add the dry ingredients in thirds along with the lime zest, mixing just until incorporated.
Step 4: Be careful not to overmix once the flour is added; stop as soon as the dough comes together.
Step 5: Shape the dough into roughly 1½-inch balls and arrange them on a parchment-lined baking sheet. Chilling isn’t required, but if cookies spread too much you can chill the dough for 15 minutes.
Step 6: Bake at the recommended temperature for about 9–11 minutes. For the softest, chewiest result, remove them just before they look fully set.
Step 7: Cool cookies on a wire rack before icing. Whisk the glaze ingredients together and adjust thickness with more powdered sugar or a splash of milk. Let the glaze sit 5–10 minutes to thicken slightly, then dip or spread it over the cookies. Finish with extra lime zest if desired.
Recipe Tips
Use properly softened butter. It should hold its shape but yield slightly when pressed—this is key to a tender texture.
Don’t overbake. Pull the cookies out when the edges are set but the centers still look slightly puffy to keep them soft and chewy.
Roll dough into smooth balls. For a neater appearance, roll the dough by hand rather than using a scoop—this gives a prettier finished cookie.
Storage
Store cooled cookies in an airtight container at room temperature for 4–5 days; they’re best within the first three days. Refrigerate for up to 5 days if you prefer. To freeze, cool completely and freeze undecorated cookies for up to 3 months, then glaze after thawing. If stacking iced cookies, separate layers with parchment or wax paper to prevent sticking.
Freezing the Cookie Dough
To freeze dough, shape into balls and freeze on a tray until firm, then transfer to a freezer-safe bag or container. Dough keeps up to 3 months. Bake from frozen, adding 2–4 minutes to the bake time, or thaw to room temperature 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 (113g), softened to room temperature
- 1 large egg, room temperature
- ¾ cup sugar (150 g)
- ¼ cup light brown sugar (50 g)
- 1 tsp vanilla extract
- 2–3 tsp key lime zest
- 1 ¾ cup 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
- 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. In another bowl, cream butter with brown sugar and sugar until light and fluffy (about 1–2 minutes).
- Add egg and vanilla, mixing until combined. Stir in lime zest. Add the flour mixture in thirds, mixing only until incorporated.
- Roll dough into 1½-inch balls and place on a parchment-lined baking sheet. Bake about 8–10 minutes. Let cool on the sheet for 2–3 minutes, then transfer to a cooling rack.
- When completely cooled, whisk glaze ingredients together and adjust to desired thickness. Let the glaze rest a few minutes, then dip or spread over the cookies.
- Allow icing to set, then enjoy. Store leftover cookies in an airtight container for 4–5 days.
Notes
Recipe updated to include weight measurements for more precise results. Cookies may look slightly different from older photos but remain delicious.
Butter: Properly softened butter is essential for the right texture—soft but not melting.
Baking: Remove cookies early for the softest, chewiest result; they may still appear slightly puffy.
Shaping: Rolling the dough into smooth balls produces a neater appearance if presentation matters to you.
Nutrition
Carbohydrates: 21 g
Protein: 1 g
Fat: 4 g
Nutrition information is an approximation and should be used as a guideline.
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