These Key Lime Cookies are bursting with lime flavor, both in the cookie and the icing. You can use fresh lime juice or bottled juice. These cookies are rolled in turbinado sugar which gives them nice crispy edges and soft centres. An easy slice-and-bake cookie that is perfect for gift-giving to the citrus-lover on your list.
If you love key lime pie, then you're going to love these tasty cookies! This is a super easy slice-and-bake cookie that comes together quickly. The cookie dough logs need at least four hours to chill in the refrigerator.
Baking too soon will cause the cookies to spread. We drizzled the cookies with glaze or you could frost the entire top of the cookies.
Love citrus cookies? You've gotta try my Lemon Ricotta Cookies! They're soft and cake-like and absolutely delicious!
This recipes uses pretty simple ingredients. Key limes can be challenging to find, depending in the area you live in. I ordered the Nellie & Joe Key Lime Juice in the photo from Amazon. (not an affiliate)
- Butter - should be softened at room temperature. Take it out of the refrigerator 30 to 60 minutes before you start the recipe.
- Key lime juice - I like to use the Nellie & Joe Key Lime Juice in this recipe. If you can find fresh key limes, go for it!
- All purpose flour
- Powdered sugar
- Turbinado sugar - if you don't have turbinado sugar, any type of coarse sugar or granulated sugar will do.
Step by Step Instructions
You can find a full recipe card with ingredients and instructions at the bottom of this page. I've included some helpful photos, tips and instructions to help you along the way.
The cookie dough must chill for at least four hours, so I am not adding instructions here to preheat the oven.
Use a stand mixer or electric mixer for this recipe.
In large mixing bowl with electric hand mixer, or bowl from stand mixer with paddle attachment, beat butter for one minute.
Add in lime juice and salt and beat on low speed until combined, then medium speed until light and fluffy. Start with mixer on low speed and increase once the juice is fully mixed in.
Add in flour and stir just until combined, then the cornstarch, followed by the powdered sugar.
Turn dough out onto a very lightly floured surface and gather into a ball. Divide in half and shape into two 7 inch logs.
Using a clean work surface, or on a piece of parchment paper, sprinkle turbinado sugar and roll both logs in the sugar until the entire log is well-coated with sugar.
Wrap in plastic wrap or parchment paper and chill for at least four hours over overnight.
Preheat oven to 350°F. Slice log into ½-inch thick rounds.
Place one inch apart on parchment lined baking sheets.
Bake in 350°F oven for 18 to 20 minutes. Edges will be lightly browned.
Cool 5 minutes on baking sheets, then transfer to wire cooling racks.
For glaze: In a small mixing bowl, combine powdered sugar and lime juice until smooth.
Drizzle cooled cookies with Key Lime Icing. You can drizzle with a spoon or use a decorator bag with a fine tip.
My Top Tips for this Recipe
- the chill time is key in this recipe. Chill dough for at least four hours.
- allow icing to dry and harden before stacking for storage.