Dessert

Key Lime Cookies Recipe

BySophie Carsel March 15, 2026March 15, 2026

Introduction

These Key Lime Cookies offer a refreshing twist on classic sugar cookies with a bright citrus zing. Soft, tender, and topped with a tangy lime glaze, they’re perfect for a light dessert or a sweet snack.

A stack of four round, soft cookies sits on a metal cooling rack over a white marbled surface; each cookie is light beige with a smooth white icing layer on top that slightly drips down the sides, and the top cookie has a bite taken out showing a crumbly inside. Small green zest pieces are scattered on the icing. In the background, more similarly iced cookies are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Challenge Salted Butter (softened)
¾ cup sugar
1 large egg
Zest of 2 key limes
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1½ cups powdered sugar
2 tablespoons key lime juice
1 tablespoon heavy cream (or milk)
⅛ teaspoon salt

Instructions

Step 1: In a large bowl, cream the softened butter and sugar together until light and fluffy. Mix in the egg until well combined, then stir in the lime zest.
Step 2: Add half a cup of flour, the baking powder, and the salt to the butter mixture. Stir until combined, then gradually add the remaining flour in half-cup increments, mixing until fully incorporated.
Step 3: Use a small cookie scoop or tablespoon to portion the dough. Roll each portion into a ball, then slightly flatten with your palm. Place the cookies on a parchment-lined baking sheet.
Step 4: Bake in a preheated oven at 375˚F for 8 to 9 minutes, or until the centers are just set. The cookies will remain light in color and should not brown. Let them rest on the baking sheet for 2 minutes before transferring to a cooling rack.
Step 5: To make the icing, whisk together the powdered sugar, key lime juice, salt, and heavy cream until smooth.
Step 6: Once the cookies are completely cool, dip the tops into the glaze. Turn them upside down to coat, then gently lift and turn right side up again. Return to the cooling rack or parchment paper to let the icing set.

Tips & Variations

For an extra burst of lime flavor, add a teaspoon of lime zest to the glaze.
Use Meyer lemons instead of key limes for a sweeter citrus taste.
If you prefer a thicker glaze, reduce the lime juice slightly or add more powdered sugar.
Make sure the butter is softened but not melted for the best cookie texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep the glaze fresh and intact, avoid stacking the cookies. If needed, gently reheat in a microwave for 5-10 seconds to soften before serving, but avoid heating with glaze to prevent melting.

How to Serve

A stack of four soft, round, pale cookies with a smooth white glaze dripping down the sides sits on a metal cooling rack over a white marbled surface. The top cookie has a bite taken out, revealing a light and crumbly inside. Small green sprinkles of zest decorate the glaze on top, adding a fresh look. In the background, more similarly glazed cookies are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime instead of key lime?

Yes, regular limes can be used as a substitute, but expect a slightly less tart and aromatic flavor compared to key limes.

How do I prevent the cookies from spreading too much while baking?

Make sure your butter is softened but not melted and chill the dough briefly if it seems too soft. Also, slightly flatten the dough balls rather than pressing them very thin to maintain shape.