Key Lime Cookies with Glaze
These melt-in-your-mouth soft key lime cookies recipe has fresh limes in the dough and sweet glaze, so every bite is bursting with delicious summer citrus flavor!
Servings: 64 cookies
Calories: 86kcal
Equipment
- citrus zester
- standing mixer or electric mixer
- large rimmed baking sheet
- cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 6 key limes zested and juiced
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 cups all-purpose flour
For the Glaze – (Optional)
- 2 cups powdered sugar
- 2-3 tablespoons key lime juice
- 3 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F. Set out several baking sheets and line them with parchment paper.
- Set out an electric stand mixer. Combine the softened butter and sugar in the bowl. Beat the butter and sugar on high speed for 3 to 5 minutes, until light and fluffy. Scrape the bowl with a rubber spatula. Then add in the eggs, key lime zest, baking powder, vanilla extract, and salt. *SAVE THE KEY LIME JUICE FOR THE GLAZE!
- Scrape the bowl again, then turn the mixer on low and slowly add in the flour. Once the flour is just combined, turn off the mixer as to not overmix the dough.
- Use a 1 ½ teaspoon cookie scoop, to portion out small balls of dough. Roll the balls in your hands and place them on the cookie sheets 2 inches apart. Bake the cookies for 10 minutes, until domed on top and barely golden around the edges.
- For the glaze, set out a medium mixing bowl. Combine the powdered sugar, Key lime juice, and heavy cream. Whisk well until very smooth. When the cookies come out of the oven allow them to cool for five minutes. Then dip the top of each cookie in the glaze, and flip them over onto a wire cooling rack.
- Allow the glaze to spread over the entire dome of the cookie. If desired, you can use extra key limes to add fresh lime zest across the top of the cookies while the glaze is still wet. Once the cookie glaze has set, you can stack the cookies in an airtight container for storage.
Notes
- Storing Leftovers - Keep the cookies in an airtight container, and store them at room temperature in a dry and cool place for up to 4 days. If you need to stack them, place a sheet of parchment paper between the rows of cookies.
- Freezing Leftovers - Place the cookies in an airtight plastic zipper bag with all the air squeezed out. If stacking and freezing glazed cookies, keep a piece of parchment paper between the layers. Keep homemade cookies in the freezer for up to 3 months. Thaw in the fridge overnight, or at room temperature for about 20 minutes.
Nutrition
Serving: 1pc | Calories: 86kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 39mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.4mg