Hello, my name is Amber and I have a citrus addiction! You thought I was done with my lime posts after March, when I typically go crazy because limes are green and that goes well with St. Patrick’s Day. Well, I’m not! Haha! Limes have been on sale 10/$1.00 around here lately, so why not pull out some more lime recipes right? Hence these Key Lime Cookies!
These cookies aren’t super “limey” but they are soft and delicious with a hint of lime. A fun, fresh cookie for summer! My son in particular enjoyed these key lime cookies!
Now before you get on my case about the fact that these 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. “Key Lime” just sounds fancier and more fun, so I went with it. Feel free to use the real deal!
The glaze is optional, but it helps give it a little more of that lime flavor. Enjoy!
Key Lime Cookies
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 tsp vanilla
- zest and juice of 1 lime (about 1 tsp zest and 3 Tbsp lime juice)
- 1 cup white chocolate/vanilla chips
- 1 cup powdered sugar
- 1 tsp lime zest
- 1 1/2 to 3 Tbsp lime juice, depending on desired consistency
- Preheat oven to 375 degrees Fahrenheit.
- In a bowl, combine the flour, baking soda, and salt; set aside.
- In a large bowl cream together the butter and sugars. Beat in the egg, vanilla, lime zest, and lime juice until smooth.
- Slowly add flour mixture until combined. Fold in white chocolate/vanilla chips.
- Drop rounded spoonfuls onto a parchment or silicone mat lined baking sheet. Bake for 8 to 9 minutes or until golden brown around edges. Do not over-bake. Cookies will be plump. Cool for several minutes on cookie sheets before transferring to a rack to cool completely.
- Prepare glaze by combing powdered sugar and lime zest in a bowl. Add lime juice until desired consistency. I only did 1½ Tbsp for a thick glaze. Spoon glaze over the top of the cookies and allow to set at room temperature until dry. Store in an airtight container.
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Recipe lightly altered from Oh Sweet Basil