Key Lime Cookies are tender, studded with creamy white chocolate chips, and finished with a bright lime glaze. An easy, refreshing cookie perfect for warm weather.
Want more lime desserts? Try my Key Lime Cupcakes, Lime Bars, Key Lime Pie Ice Cream, Lime Bundt Cake, or Key Lime Poke Cake.
Key Lime Cookies on Repeat
These Key Lime Cookies are so good one reader made six batches. Here’s what makes them irresistible and why you’ll keep coming back to this recipe:
- Easy to make – The recipe is straightforward. Zesting the limes adds a lot of flavor, and a microplane or small zester makes it quick.
- Refreshing citrus flavor – Lime brings a bright, summery note that’s light and refreshing.
- Creamy white chocolate chips – White baking chips give a smooth, sweet contrast to the tart glaze; higher-quality chips yield the best texture and flavor.
Lime Lover’s Dessert
Hi, I’m Amber and I have a serious citrus habit. With limes abundant and cheap lately, these Key Lime Cookies were a natural choice. The cookies themselves are soft with a gentle lime note; the glaze on top brings the tangy brightness that makes them feel like a true lime treat.
They’re light, fresh, and perfect for a summer cookie platter or a casual bake for friends and family.
What is the difference between key limes and regular limes?
People often ask whether to use true key limes. Regular limes and key limes are similar enough that either will work in this cookie recipe. I usually use what’s on sale or easiest to find.
The most obvious differences are size and color: key limes are generally smaller and have a more yellow tint, thinner skin, and tend to have more seeds. Flavor-wise, key limes are often described as slightly less tart and more floral than regular limes, but both work well here.
If fresh key limes aren’t available, you can zest regular limes and, if desired, add bottled key lime juice for a more authentic note. For these cookies I often use regular limes for both zest and juice—simple and delicious.
How to make Key Lime Cookies
Here’s a concise walkthrough for making these cookies. Start by preheating your oven to 375°F (190°C).
Whisk together the flour, baking soda, and salt and set the dry mix aside.
- Cream the butter with the granulated and brown sugars until light.
- Beat in the egg, vanilla, lime zest, and lime juice. The mixture may look loose at first but will come together when you add the dry ingredients.
- Add the flour mixture and stir until just combined.
- Fold in the white chocolate chips gently so they’re evenly distributed.
Scooping and Baking
Scoop dough with a medium #40 scoop (about 1.5 tablespoons) and place balls on a parchment- or silicone-lined baking sheet about 3 inches apart (roughly 8 per tray).
Bake at 375°F for 8–9 minutes or until the tops appear matte and the edges are set. The cookies should remain plump and soft—avoid over-baking. Let them cool a few minutes on the baking sheet before transferring to a wire rack to finish cooling.
Lime Glaze
While the cookies cool slightly, make the glaze.
Whisk powdered sugar with lime zest and lime juice until you reach the desired consistency. I prefer a slightly thick glaze so it coats the cookies without running off too quickly.
Brush or spoon glaze over cookies when they are still a bit warm—about 8–10 minutes after coming out of the oven. If the cookies are too hot the glaze will run off. Let the glaze set at room temperature until dry, about 5–10 minutes.
Storing and Freezing
Store cookies in an airtight container at room temperature for up to 3 days.
To freeze:
- Make sure the glaze is fully set and not tacky.
- Place cookies on a baking sheet and freeze for about an hour.
- Transfer frozen cookies to freezer bags or a freezer-safe container with parchment between layers. Freeze up to 2 months.
Baking Tips and Alternatives
- Do not over-bake: Cookies should look pale with matte tops and set edges. The bottoms will have a light golden color when done.
- No zest option: If you prefer not to zest, a drop or two of pure food-grade lime essential oil can substitute for about 1 teaspoon of zest—use sparingly.
- Fruit options: Either key limes or regular limes work. If key limes aren’t available, use regular limes for zest and juice, or combine regular zest with bottled key lime juice.
If you make this recipe, please leave a rating and review in the comments—thanks!
Key Lime Cookies
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Ingredients
Cookies:
- 1½ cups (180 g) all-purpose flour, stir, spoon & level
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (113 g) unsalted butter (1 stick), room temperature
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar, gently packed
- 1 large egg
- ½ tsp vanilla extract
- 1 tsp lime/key lime zest
- 3 Tbsp lime/key lime juice
- 1 cup (170 g) white chocolate chips (Guittard or Ghirardelli recommended)
Glaze:
- 1 cup (120 g) powdered sugar
- 1 tsp lime/key lime zest
- 2–3 Tbsp lime/key lime juice, depending on desired consistency
Equipment
- Zester
- Juicer
- Silicone baking mats or parchment
- Half sheet pans
- #40 cookie scoop (about 1.5 Tbsp)
- Stand mixer or hand mixer
Instructions
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Preheat oven to 375°F.
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Stir together the flour, baking soda, and salt in a medium bowl; set aside.
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In another bowl, cream butter with both sugars. Beat in the egg, vanilla, lime zest, and lime juice. It may look separated but will come together when you add the dry ingredients.
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Add the flour mixture and stir until just combined. Fold in the white chocolate chips.
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Scoop dough with a #40 scoop (about 1.5 Tbsp) and place on a parchment- or silicone-lined baking sheet about 3 inches apart.
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Bake at 375°F for 8–9 minutes, until tops are matte and edges are set. Do not over-bake. Cool on the sheet for several minutes before transferring to a wire rack.
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For the glaze: Whisk powdered sugar with lime zest and lime juice to the desired consistency. Brush or spoon glaze over cookies when slightly warm (about 8–10 minutes after baking). Let glaze set at room temperature about 5–10 minutes.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- To freeze: Make sure the glaze is fully set and not tacky. Freeze cookies on a baking sheet for an hour, then transfer to freezer bags or a container with parchment between layers. Freeze up to 2 months.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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*Originally published 7/31/2014. Post updated May 2023.
