Easy Key Lime Cookies

Four glazed key lime cookies on a wire rack.

These soft and buttery Key Lime Cookies are flavored with a double dose of key lime zest AND key lime juice, creating the perfect tart/sweet combination in every bite. The addition of graham cracker crumbs in the easy dough is a nod to key lime pie. This recipe makes a whopping 36 cookies....although I can't guarantee that they'll last long!

Prep Time 15

Cook Time 10

Servings cookies

Calories 125 kcal

5 from 2 votes

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Equipment

parchment paper
Electric mixer
Baking sheets

Ingredients

Key Lime Cookies

3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
⅔ cup graham cracker crumbs
1 cup unsalted butter (room temperature)
1 cup granulated sugar
⅓ cup light brown sugar (lightly packed)
2 large eggs
2 tablespoon key lime zest
3 tablespoon key lime juice
2 teaspoon pure vanilla extract

Key Lime Glaze

2 cups confectioner's sugar
2 teaspoon key lime zest
2 tablespoon half and half (can use cream or milk)
Pinch kosher salt
3-4 tablespoon key lime juice
Extra graham cracker crumbs for decoration

Instructions

Cookie Dough

Preheat your oven to 375F. Line two baking sheets with parchment paper (see Notes.)
In a medium bowl, whisk flour, baking powder, baking soda, salt and graham cracker crumbs.
Using an electric mixer, beat the butter and both sugars at medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Beat in the zest, juice and vanilla.
On low speed, add the flour mixture in three additions, mixing until fully incorporated. Mixture will be slightly crumbly.
Scoop heaping tablespoon portions of the dough and roll them into balls. Place the balls on the prepared baking sheets, spacing 2 inches apart.
Bake the cookies for 10-12 minutes, until the tops are puffed and cracked, and the edges are set. Cool on the baking sheets for 5 minutes, and then transfer the cookies to wire racks to cool completely.

Key Lime Glaze

In a medium bowl, whisk the confectioner's sugar, zest, half and half, salt and 3 tablespoons of the lime juice until smooth. Add more juice if necessary to get a thick but pourable glaze (or if you like an extra tart flavor!)
Using a spoon or an offset spatula, spread the glaze on top of the cooled cookies. Sprinkle with extra graham cracker crumbs and let glaze set 5 minutes before serving.

Video

Notes

Make-Ahead: Once baked, these cookies will keep well for up to 5 days at room temperature, tightly covered. Or they can be frozen for up to two months, stored in air-tight containers. Thaw the cookies at room temperature before serving. The dough can be prepared a day in advance and stored, covered, in the refrigerator.
Parchment paper: A good way to prevent cookies from over-browning on the bottoms or from sticking to the baking sheet is to use parchment paper as a liner. If you don't have parchment paper, silpat liners are a good substitute. You can also grease the pans with butter or non-stick baking spray.

Nutrition

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