Bring the flavors of Key West home by making these easy and delicious Key Lime Cookies. Add lime zest to the cookies and frosting for an extra tart flavor.Jump to Recipe
Any Floridian knows the delicious flavor of Key Lime Pie! And the most popular place to get it is in Key West.
A few years ago, Justin and I went on a 5 day cruise with some very good friends. Of course, this was before any of us had kids! Our first stop was in Key West. Since we live in Florida, we didn’t pay for any excursions but just walked around the area. We visited a place called The Six-Toed Cat the few times I had been, but sadly it seems to have permanently closed.
We have always liked the flavor of Key Lime desserts. So one day, Justin decided we needed to make some Key Lime Cookies. We used my basic sugar cookie recipe and made a lime-flavored frosting. Unfortunately, since we aren’t in Florida, we couldn’t use the actual Key Limes. But we used lime juice and lime zest to still add that tang to the sweet cookies.
History of Key Lime
Key Limes are a small, tart lime that grows naturally in the Florida Keys. These limes are best for making anything with the classic Key Lime flavoring. The juice from Key Limes has more of a yellow color to it than the green you see from limes at the grocery store year-round.
Key Lime Pie is the official state pie of Florida and there is a festival dedicated to Key Lime foods and drinks in July every year.
Step by Step
Add butter and mix to form a grainy paste.
Add eggs, vanilla, and lime zest. Mix at medium speed until light and fluffy.
Add the flour mixture and blend at low speed just until combined, do not overmix.
Bake 18-20 minutes or until golden brown. Immediately transfer with a spatula to a cool flat surface.
While the cookies cool, make the frosting by combining the softened butter and cream cheese with an electric mixer.
Beat in the vanilla extract, lime zest, and lime juice. Gradually add the powdered sugar until the frosting is smooth.
Frost each cookie with about 1 tsp-1 tbsp of frosting. Garnish with more lime zest if desired.
We stored the extra cookies in an airtight container on the counter without the frosting for about 3 days. I kept the frosting in the refrigerator in its own container. When we wanted a cookie, we frosted it at that time. The frosting must stay refrigerated, but then the cookies don’t have to be cold when you eat them. You can also frost all of the cookies and refrigerate. They won’t stack well, though, since the frosting will get on the bottom of the cookies.
Originally Published On: June, 22, 2020
Key Lime Cookies
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 1 cup butter softened
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp lime zest
- 4 tbsp butter softened
- 4 oz cream cheese softened
- 1/4 tsp vanilla extract
- 2 tsp lime zest
- 1/4 tsp lime juice
- 1 3/4 cups powdered sugar
- Preheat oven to 350F
- In a medium bowl, combine flour and baking soda
- Mix well with a wire whisk and set aside
- In a large bowl, blend sugars with electric mixer at medium speed
- Add butter and mix to form a grainy paste
- Add eggs, vanilla, and lime zest
- Mix at medium speed until light and fluffy
- Add the flour mixture and blend at low speed just until combined, do not overmix
- Scoop dough by the spoonful onto an ungreased cookie sheet
- Bake 18-20 minutes or until golden brown
- Immediately transfer with a spatula to a cool flat surface
- While the cookies cool, make the frosting by combining the softened butter and cream cheese with an electric mixer
- Beat in the vanilla extract, lime zest, and lime juice
- Gradually add the powdered sugar until the frosting is smooth
- Frost each cookie with about 1 tsp-1 tbsp of frosting
- Garnish with more lime zest if desired