There’s a certain joy that comes with the first bite of a Key lime cookie—a sweet snap followed by the refreshing brightness of citrus that dances across your tongue. These cookies are more than a treat; they are sunshine in edible form.
For me, Key lime cookies are a signal that summer has truly arrived. I remember the first time I had one was at a beach cottage in the Florida Keys. My grandmother, who had grown up in a Cuban-American family in Miami, would bake these every summer when the Key limes ripened. We’d spend the day swimming and exploring tidepools, and as the sun started to set, she’d pull out a cookie tin lined with wax paper. Inside were dozens of soft, sugar-dusted rounds that smelled like citrus groves and childhood memories.
Key lime cookies have deep roots in the culture and cuisine of South Florida and the Caribbean. The Key lime itself is a treasured fruit, smaller and more aromatic than the standard Persian lime. It has a tart, floral flavor that sets it apart, and for generations, it’s been a central ingredient in Southern and tropical desserts—most famously, of course, in the beloved Key lime pie.
But these cookies are their own delight. They’re the type of dessert that shows up at baby showers, wedding buffets, or just as a sweet offering to neighbors on a warm afternoon. Unlike rich cakes or heavy bars, these cookies are light, breezy, and wonderfully portable. They bring smiles wherever they go and are incredibly easy to make at home.
Whether you’re baking these for a summer party or simply to capture a bit of tropical sunshine in your kitchen, they’ll transport you with every zesty bite.
Why You’ll Love This Recipe:
- Bursting with fresh Key lime flavor and buttery richness
- A crisp exterior with a soft, tender crumb inside
- Easy one-bowl dough with no mixer required
- Perfect for holidays, bake sales, or tea parties
- Light, refreshing, and addictively good
INGREDIENTS YOU’LL NEED:
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 tablespoon Key lime zest (from about 3–4 limes)
- 3 tablespoons Key lime juice
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup powdered sugar (for rolling after baking)
HOW TO MAKE KEY LIME COOKIES:
Zesty, Buttery, and Oh So Soft: Key Lime Cookie Magic
Step 1: Cream the butter and sugar
Start by mixing the softened butter with the powdered sugar. You’re looking for a light, fluffy consistency—this creates that melt-in-your-mouth texture these cookies are known for.
Step 2: Add the lime and vanilla
Stir in the freshly grated Key lime zest, lime juice, and vanilla extract. The aroma at this stage is intoxicating—sharp, floral, and fresh. Take a moment to appreciate it. This step infuses every bite with citrusy brightness.
Step 3: Combine the dry ingredients
In another bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually fold this mixture into the butter mixture until the dough comes together. It will be soft and slightly sticky.
Step 4: Chill the dough
Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. This gives the flavors time to develop and makes the dough easier to roll.
Step 5: Bake to golden perfection
Preheat your oven to 350°F (175°C). Scoop or roll the dough into balls about the size of a tablespoon and place them a couple of inches apart on a parchment-lined baking sheet. Bake for 10–12 minutes, or until the edges are just beginning to turn golden.
Step 6: Sugar-coat the sunshine
Let the cookies cool slightly, then toss them gently in powdered sugar while they’re still warm. This final coating gives them a delicate, snow-dusted look that’s visually stunning and adds a sweet contrast to the citrus tang.
HELPFUL TIPS:
- Go fresh with the limes. Bottled juice can work in a pinch, but nothing beats the complexity of fresh Key lime juice and zest.
- For a little extra punch, sprinkle a tiny bit of additional zest over the cookies once coated in powdered sugar.
- Make them mini. These cookies are rich in flavor—try making smaller balls and baking for slightly less time for dainty, poppable bites.
- Try adding coconut flakes for a tropical twist. About ¼ cup of shredded unsweetened coconut blends well with the lime.
DETAILS:
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
- Diet: Vegetarian
NOTES:
For best results, use a microplane to zest the limes finely and avoid the bitter white pith. The cookies can be kept in an airtight container at room temperature for up to five days. Freeze unbaked dough balls or finished cookies in a freezer-safe container for up to three months.
NUTRITIONAL INFORMATION: (Per Cookie)
- Calories: 140
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Sugar: 7g
- Protein: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use regular limes instead of Key limes?
Yes! While Key limes have a more intense, floral flavor, regular limes will still give you a delicious cookie.
Do these cookies need to be refrigerated?
No, they’re best stored in a cool, dry place in an airtight container. However, they can be refrigerated for extra longevity.
Can I make these dairy-free?
You can try using a dairy-free butter alternative, but the texture may vary slightly.
How do I zest a lime properly?
Use a fine grater or microplane and only zest the colorful outer layer. Avoid the white part (pith), which can be bitter.
STORAGE INSTRUCTIONS:
Store baked cookies in an airtight container at room temperature for up to 5 days. To freeze, place cooled cookies in a single layer in a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
Related Recipes:
If you loved these cookies, you’ll definitely enjoy these other citrus and summery sweets:
- Mango Crumb Bars
- Creamy Honey Cheesecake
- Easy Greek Yogurt Lime Cheesecake
- Mango Coconut Lime Scones
CONCLUSION:
Key lime cookies are the kind of dessert that creates memories. Whether you’re baking them for a beachside picnic, a spring brunch, or just because you need a little taste of sunshine, they always deliver. With every bite, you’re reminded of simple joys: fresh fruit, warm afternoons, and the love that goes into homemade treats. Keep a batch on hand and be prepared to share—these cookies tend to disappear quickly.
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Key Lime Cookies
Description
There’s a certain joy that comes with the first bite of a Key lime cookie—a sweet snap followed by the refreshing brightness of citrus that dances across your tongue. These cookies are more than a treat; they are sunshine in edible form.
For me, Key lime cookies are a signal that summer has truly arrived. I remember the first time I had one was at a beach cottage in the Florida Keys. My grandmother, who had grown up in a Cuban-American family in Miami, would bake these every summer when the Key limes ripened. We’d spend the day swimming and exploring tidepools, and as the sun started to set, she’d pull out a cookie tin lined with wax paper. Inside were dozens of soft, sugar-dusted rounds that smelled like citrus groves and childhood memories.
Key lime cookies have deep roots in the culture and cuisine of South Florida and the Caribbean. The Key lime itself is a treasured fruit, smaller and more aromatic than the standard Persian lime. It has a tart, floral flavor that sets it apart, and for generations, it’s been a central ingredient in Southern and tropical desserts—most famously, of course, in the beloved Key lime pie.
But these cookies are their own delight. They’re the type of dessert that shows up at baby showers, wedding buffets, or just as a sweet offering to neighbors on a warm afternoon. Unlike rich cakes or heavy bars, these cookies are light, breezy, and wonderfully portable. They bring smiles wherever they go and are incredibly easy to make at home.
Whether you’re baking these for a summer party or simply to capture a bit of tropical sunshine in your kitchen, they’ll transport you with every zesty bite.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 tablespoon Key lime zest (from about 3–4 limes)
- 3 tablespoons Key lime juice
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup powdered sugar (for rolling after baking)
Instructions
Step 1: Cream the butter and sugar
Start by mixing the softened butter with the powdered sugar. You’re looking for a light, fluffy consistency—this creates that melt-in-your-mouth texture these cookies are known for.
Step 2: Add the lime and vanilla
Stir in the freshly grated Key lime zest, lime juice, and vanilla extract. The aroma at this stage is intoxicating—sharp, floral, and fresh. Take a moment to appreciate it. This step infuses every bite with citrusy brightness.
Step 3: Combine the dry ingredients
In another bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually fold this mixture into the butter mixture until the dough comes together. It will be soft and slightly sticky.
Step 4: Chill the dough
Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. This gives the flavors time to develop and makes the dough easier to roll.
Step 5: Bake to golden perfection
Preheat your oven to 350°F (175°C). Scoop or roll the dough into balls about the size of a tablespoon and place them a couple of inches apart on a parchment-lined baking sheet. Bake for 10–12 minutes, or until the edges are just beginning to turn golden.
Step 6: Sugar-coat the sunshine
Let the cookies cool slightly, then toss them gently in powdered sugar while they’re still warm. This final coating gives them a delicate, snow-dusted look that’s visually stunning and adds a sweet contrast to the citrus tang.
Notes
For best results, use a microplane to zest the limes finely and avoid the bitter white pith. The cookies can be kept in an airtight container at room temperature for up to five days. Freeze unbaked dough balls or finished cookies in a freezer-safe container for up to three months.