Go Back

Easy Key Lime Cookies With Lime Glaze

Easy key lime cookies with lime glaze—soft, lightly golden cookies folded with bright key lime zest and juice, then dipped in a tangy, translucent lime glaze. Finished with a final sprinkle of lime zest for vivid citrus flavor in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 0.75 cup brown sugar
  • 0.75 cup granulated sugar
  • 1 1 large egg
  • 1 tbsp key lime zest
  • 2 tbsp key lime juice
  • 2.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup powdered sugar For the glaze.
  • 2 tbsp key lime juice For the glaze.
  • 1 tsp key lime zest For the glaze.

Equipment

  • 1 sheet pan

Method
 

Bake the cookies
  1. Preheat the oven to 350°F and line baking sheets with parchment paper (set up two sheets if needed).
  2. Whisk together the flour, salt, and baking soda in a small bowl until evenly combined and no streaks remain.
  3. In a mixing bowl, combine the butter, brown sugar, and granulated sugar, then beat on high for 1 to 2 minutes until light and fluffy.
  4. Beat in the egg, key lime zest, and key lime juice, then gradually mix in the dry ingredients until just combined.
  5. Scoop the dough onto the prepared sheets, leaving space between each cookie, then bake for about 10 minutes until the tops are dry and the edges are lightly golden.
Make and apply the glaze
  1. Whisk together the glaze ingredients—powdered sugar, key lime juice, and key lime zest—until smooth and pourable.
  2. Let the cookies cool completely, then dip the top of each cookie in the glaze and garnish with extra lime zest.

Notes

For the light, soft texture, avoid overmixing once the dry ingredients are added—mix only until you no longer see flour. Store cookies in an airtight container at room temperature up to 3 days; for best glaze texture, you can also refrigerate up to 5 days. Freeze baked cookies (unglazed or glazed after setting) up to 2 months; thaw overnight in the fridge. For a dairy-free swap, use a 1:1 dairy-free butter substitute and mix on high until fluffy, then proceed the same way.