Key lime cookies are super refreshing and perfect for a hot summer day. These cookies are super easy to make and topped with a crisp key lime buttercream.
Indulge in a burst of tangy sweetness this summer by baking these key lime cookies. Packed with the vibrant flavors of fresh key limes, each bite promises a tantalizing blend of citrusy tang and buttery goodness.
The cookies are a sugar cookie with key limes zested throughout. Then, the cookies are finished with a buttercream that’s full of key lime flavor. The first bite, you’ll get a rush of freshness with the smooth tartness that key limes are known for. If you’re a beginner baker this recipe will be a breeze and a great way to break into the world of desserts.
How To Make Key Lime Cookies
Ingredients needed
- All-purpose flour
- Granulated sugar
- Powdered sugar
- Butter
- Baking powder
- Egg
- Key limes
- Vanilla extract
Making the key lime cookies recipe
- To start, cream the butter with the sugar. Then, add in the egg, yolk and the key lime zest. In a separate bowl, combine the flour, baking powder and the salt. Now, combine the dry and wet ingredients until the dough is formed.
- Preheat the oven to 350F.
- On a lined sheet pan, scoop the dough with a large cookies scoop and place the scoops on the baking sheet. Give each cookie about 2 inches to spread. Place the cookies in the oven and bake for 10-12 minutes. When you notice the cookies browning slightly at the edges after they have spread, pull them out.
- Allow the cookies to cool completely once removed from the oven. While they are cooling make the frosting.
- In a large bowl, add in the softened butter and cream the butter with the key lime juice, zest, vanilla extract and the salt. Once that’s smooth, start to add in the powdered sugar until the buttercream is creamy.
- After the cookies have cooled, use a pipping bag and add the frosting to the cookies. Serve and enjoy.
Storing
You can freeze cookie dough for months. But, allow the dough to sit in the refrigerator for 24 hours then freeze. When you’re ready thaw the dough and bake. You cannot freeze the frosting. But, it’ll keep for at least a week in the fridge.
Another trick is to scoop the key lime cookies, then freeze them. That way, you can pop 1,2 or as many as you’d like on the sheet pan from frozen and bake immediately. Simply add a little more baking time.
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Key Lime Cookies
Equipment
- hand or stand mixer
- large 3TB cookie scoop
Ingredients
Cookies
- 16 tablespoon butter, softened (2 sticks)
- 1.25 cup granulated sugar
- 1 large egg
- 1 large egg yolk, discard the whites
- 1 tablespoon key lime zest
- 2.5 cup all-purpose flour (318g in weight)
- 2 teaspoon baking powder
- 3/4 teaspoon salt
Frosting
- 16 tablespoon butter, softened (2 sticks)
- 1 teaspoon vanilla extract
- 1/4 cup key lime juice
- 1 zested key lime
- 1/4 teaspoon salt
- 3.5 cup powdered sugar
Instructions
- To start, cream the butter with the sugar. Then, add in the egg, yolk and the key lime zest. In a separate bowl, combine the flour, baking powder and the salt. Now, combine the dry and wet ingredients until the dough is formed.
- Preheat the oven to 350℉.
- On a lined sheet pan, scoop the dough with a large cookies scoop and place the scoops on the baking sheet. Give each cookie about 2 inches to spread. Place the cookies in the oven and bake for 10-12 minutes. When you notice the cookies browning slightly at the edges after they have spread, pull them out.
- Allow the cookies to cool completely once removed from the oven. While they are cooling make the frosting.
- In a large bowl, add in the softened butter and cream the butter with the key lime juice, zest, vanilla extract and the salt. Once that's smooth, start to add in the powdered sugar until the buttercream is creamy.
- After the cookies have cooled, use a pipping bag and add the frosting to the cookies. Serve and enjoy.