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 mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Cookies, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 20
Calories: 194kcal
- 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
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.
- 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.
- Lime juice - should ideally be freshly squeezed. Key limes OR regular limes are both perfect to use in this recipe.
- 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.
- 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.
- 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.
- Freezing: They can also be frozen for up to 3 months.
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