Print

Print Recipe

Soft, chewy cookies flavored with fresh key lime zest and finished with a sweet, tart key lime glaze. These cookies have a tender center and a refreshing citrus flavor, perfect for warm-weather baking or anytime you want a bright, lively dessert.

Ingredients

Scale
  • ½ cup unsalted butter (113g), softened to room temperature
  • 1 large egg, at room temperature
  • ¾ cup sugar (150g)
  • ¼ cup light brown sugar (50g)
  • 1 teaspoon vanilla extract (or ½ teaspoon vanilla extract plus ½ teaspoon lime extract for a stronger lime flavor)
  • 2–3 teaspoons key lime zest
  • 1¾ cups all-purpose flour (219g)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • For the key lime glaze:
  • 1 cup powdered sugar
  • 1 tablespoon key lime juice
  • 1–2 tablespoons milk (to reach a thick but pourable consistency)
  • ¼ teaspoon vanilla
  • ½ teaspoon key lime zest
  • A pinch of salt (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). In a small bowl, whisk together the all-purpose flour, baking soda, and salt; set aside.
  2. In a large bowl, cream the softened butter, sugar, and light brown sugar using an electric hand mixer or stand mixer on high speed for 1–2 minutes until light and fluffy.
  3. Beat in the room-temperature egg and vanilla extract until fully incorporated.
  4. Mix in the key lime zest.
  5. Add the flour mixture gradually in about three parts, mixing just until each addition is incorporated. Avoid overmixing once the flour is added.
  6. Shape the dough into smooth balls about 1½ inches in diameter and arrange them on a parchment-lined cookie sheet, leaving space for spreading.
  7. If the dough appears likely to spread too much, chill the dough balls for about 15 minutes before baking (optional but not normally required).
  8. Bake in the preheated oven for about 8–10 minutes, checking early. The cookies are done when the edges just begin to set and the centers still look slightly puffy. They should not be deeply browned.
  9. Allow the cookies to rest on the cookie sheet for 2–3 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze by whisking together powdered sugar, key lime juice, milk, vanilla extract, key lime zest, and an optional pinch of salt. Adjust the consistency by adding more milk if too thick or more powdered sugar if too thin.
  11. Let the glaze rest for 5–10 minutes to thicken slightly.
  12. Dip the cooled cookies into the glaze or spread it over the tops with a knife.
  13. Allow the glaze to set completely before serving or storing.

Notes

Use room temperature butter that holds its shape but yields a slight indentation when pressed; this helps achieve the soft and chewy texture., Do not overmix after adding the flour to prevent tough cookies., Pull cookies from the oven just before edges are fully set to keep centers soft and tender., Rolling dough into smooth balls creates a neater appearance but is optional., Rest the glaze before icing to prevent it from being too runny., Cookies can be stored in an airtight container at room temperature for 4–5 days, refrigerated for up to 5 days, or frozen (preferably without glaze) for up to 3 months., Cookie dough balls can be frozen and baked directly from frozen, adding 2–4 minutes to baking time if needed.

Nutrition

Find it online: https://cookingcrumbs.com/soft-and-chewy-key-lime-cookies-with-key-lime-glaze/