Key Lime Cookies

Key Lime Cookies are super soft, filled with creamy white chocolate chips, and topped with a tart lime glaze. An easy and delicious cookie for summer!

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 that reader Bob made SIX BATCHES! Here’s why you’ll want to make them over and over again too:

• Easy Recipe – These cookies are super simple. The hardest part is zesting the limes, but it’s not that bad with a microplane zester (affiliate link). The oils from the zest add more flavor than using juice alone.
• Refreshing Lime Flavor – Nothing says summer like a refreshing citrus dessert or coconut limeade drink in your hand.
• Creamy White Chocolate Chips – Just like a creamy key lime pie recipe, these cookies get that creamy taste from white baking chips. I prefer Guittard or Ghirardelli premium white chips for the best taste and texture.

Lime Lover’s Dessert

Hello, my name is Amber and I have a citrus addiction! Limes have been on sale 10/$1.00 around here lately, so why not whip up some more lime recipes right? Hence, these Key Lime Cookies!

The cookies, plain by themselves, aren’t super “limey” or tart, but they are soft and delicious with a hint of lime. The lime glaze on top helps give it a little more of that tangy lime flavor we all know and love. A fun, fresh cookie for summer!

What is the difference between key limes and regular limes?

Now before you get on my case about the fact that these cookies are not made with key limes, give me a break. Limes and key limes are pretty similar in taste, and I buy what’s on sale. Plus, key limes are only available in most grocery stores for a short season.

The most noticeable difference between regular limes and key limes is the size and color. A key lime is typically smaller and more yellow than a regular lime. Key limes also have a thinner skin and contain more seeds.

When it comes to taste, key limes are less tart and more floral than regular limes, but both will work interchangeably in a recipe like these key lime cookies or for key lime pie (or simply lime pie).

If fresh key limes are not available, you can always use regular limes for the zest and a bottle of Nellie & Joe’s key lime juice. It’s easy to find at the store and always available. Or you can just use regular limes for both the zest and juice like I did.

How to make Key Lime Cookies

Let me show you how easy it is to make this delicious key lime cookies recipe. First, preheat the oven to 375 degrees Fahrenheit.

Next, stir together the flour, baking soda, and salt. Set the dry ingredients aside.

1. Cream together the butter and both sugars with an electric mixer.
2. Beat in the egg, vanilla, lime zest, and lime juice. It will look separated, but will come together in the next step.
3. Add the flour mixture and stir until just combined.
4. Fold or mix in the white chocolate chips until just incorporated.

Scooping and Baking

Use a medium, #40 scoop (about 1.5 Tablespoons) to scoop the cookie dough into balls. Place onto a parchment or silicone-lined baking sheet about 3-inches apart (8 cookies per tray.) 

Bake at 375˚F for 8 to 9 minutes or until the tops are matte and edges are set. Cookies will be plump. Do not over-bake. Cool for several minutes on the baking sheet before transferring cookies to a wire rack to cool completely.

Lime Glaze

While cookies are cooling, prepare the glaze.

Whisk together the powdered sugar, lime zest, and lime juice to the desired consistency.

Brush or spoon the glaze over the cookies while just slightly warm still; after about 8-10 minutes of cooling. (If the cookies are too hot, the glaze will melt into [or off of] the cookies.) Allow glaze to 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:

• Be sure to let the glaze set completely. It should not be tacky to the touch.
• Put the cookies on a baking sheet and freeze for an hour.
• Transfer the frozen cookies carefully into zip-top freezer bags, or stack in a freezer safe container with parchment/wax paper between the layers. Freeze for up to 2 months.

Baking Tips and Alternatives

• Do NOT over-bake the cookies, or they will be dry and crumbly. They will look pale, but the tops will be matte and the edges will be set. The bottoms, when lifted with a spatula, will be lightly browned.
• No Zest: If you don’t want to use lime zest, you can use 1-2 drops of a pure, food-grade lime essential oil (like doTERRA) in place of 1 tsp of lime zest.
• Fresh Limes: Key limes or regular limes will work for this recipe. If key limes are out of season, you can use regular limes — or use regular limes for zest and bottled key lime juice.

*Originally published 7/31/2014. Post updated May 2023.