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–+ servings
Key lime cookies in a stack.
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5 from 1 vote

Key Lime Cookies

These key lime cookies are soft and delicious and simply melt in your mouth! They are loaded with key lime flavor and topped with a tangy lime frosting.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Cookies, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 20
Calories: 194kcal
Author: Alison

Ingredients

  • ½ cup Butter (114g) Lightly Salted, Softened
  • ¾ cup White Granulated Sugar (150g)
  • 1 Tablespoon Lime Juice Freshly Squeezed
  • 1 Large Egg
  • 2 cups All Purpose Flour (250g)
  • 2 teaspoons Cornstarch
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 Tablespoon Lime Zest

Lime Frosting:

  • ⅓ cup Butter (75g) Lightly Salted, Softened
  • 2 cups Powdered Sugar (240g)
  • 1 ½ Tablespoons Lime Juice Freshly Squeezed

Instructions

  • Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  • Add softened butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
  • Add fresh lime juice and an egg and mix them in.
  • In a separate bowl add all purpose flour, cornstarch, baking powder and salt and whisk them together.
  • Add the dry ingredients in with the wet and mix it by hand (don't use the stand mixer for this) into a cookie dough.
  • Add the lime zest and form it into a big ball of dough.
  • Break off pieces of the dough and roll them into balls. Aim to get 20 balls of cookie dough from the batch.
  • Place the balls evenly on a large parchment lined baking sheet.
  • Flatten the balls either with your hands or by using the base of a glass. Place a square of parchment paper on top of the cookie so that the glass doesn't stick and then gently press down on it with the base of the glass to flatten.
  • Bake for 10 minutes.
  • Leave them on the baking sheet to cool down and firm up before frosting.

Frosting:

  • Add softened butter to your stand mixer and beat it until smooth.
  • Add powdered sugar and lime juice and beat it in until your frosting is smooth and fluffy.
  • When the cookies are completely cooled, spread on the frosting.

Notes

  1. Butter - should ideally be softened. If you forget to soften it, then cut it into cubes and beat it for a minute or two longer to soften.
  2. Lime juice - should ideally be freshly squeezed. Key limes OR regular limes are both perfect to use in this recipe.
  3. Measure the flour correctly. It's best to weigh it out on a food scale. Otherwise use the spoon and level method. Spoon the flour into your measuring cup and level off the top with a knife. Don't pack the flour into the cup and don't scoop it.
  4. Baking time. Baking for 10 minutes results in a lovely soft cookie. If you want them a little crunchier then bake them for 12 minutes.
  5. Storing: Keep them stored in an airtight container at room temperature and enjoy within 2-3 days. They can also be stored in the fridge for up to a week. Let them come to room temperature before serving.
  6. Freezing: They can also be frozen for up to 3 months.

Nutrition

Serving: 1Cookie | Calories: 194kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 149mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg