If you love Key Lime Pie, these cookies are going to be right up your alley. They’ve got that same bright, zesty citrus flavor in a soft, buttery cookie, all topped with a smooth key lime cream cheese frosting that adds just the right touch of tangy sweetness. I also have Key Lime Pie Bars, another fun (and easy) way to enjoy that classic combination!
Ingredients & Substitutions
- Unsalted Butter: Adds richness and keeps the cookies tender. Make sure it’s softened so it creams smoothly. If using salted butter, you may want to lessen the amount of kosher salt in the recipe.
- Confectioners’ Sugar: Also known as powdered sugar, confectioners’ sugar lends these cookies a soft, delicate crumb instead of a crisp texture.
- Key Lime Zest: This is where most of the bright citrus flavor comes from. Zest before juicing for the easiest prep.
- Key Lime Juice: Adds fresh, tangy flavor. Regular lime juice works well if key limes aren’t available.
- Vanilla Extract: Rounds out the citrus and adds a subtle warmth.
- All-Purpose Flour: Provides structure. Measure carefully to keep the cookies soft, not dense.
- Key Lime Cream Cheese Frosting: A smooth, creamy frosting made with cream cheese, butter, confectioners’ sugar, key lime juice, zest, and a pinch of salt. It’s perfectly balanced; it’s sweet, tangy, and easy to spread or pipe onto the cookies. For best results, use full-fat cream cheese and adjust the sugar as needed to reach a thick, pipeable consistency.
FAQs
Can I use regular limes instead of key limes?
Yes! Regular limes work just fine in this recipe. Key limes have a slightly more intense, floral citrus flavor, but both options will give you bright, delicious cookies.
Can I make the cookies without the frosting?
Yes. These cookies are soft, buttery, and full of citrus flavor on their own, so you can absolutely enjoy them without frosting for a lighter option.
Can I use a different frosting?
Definitely. A simple vanilla buttercream frosting or even a light glaze made with confectioners’ sugar and lime juice would work well here. If you still want that tangy contrast, you could also try a whipped cream cheese frosting.
Do key lime cookies need to be refrigerated?
Yes, once frosted, the cookies should be stored in the refrigerator because of the cream cheese frosting. Let them sit at room temperature for about 15 to 20 minutes before serving for the best texture.
Can I make the cookie dough ahead of time?
Yes. You can prepare the cookie dough, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, let the dough sit at room temperature just long enough to make scooping easier.
Can I freeze key lime cookies?
Yes. For best results, freeze the cookies unfrosted. Let them cool completely, then store in a freezer-safe container for up to 2 months. Thaw at room temperature and frost before serving. You can also freeze the frosted cookies, but the texture of the frosting may soften slightly after thawing.
How do I know when the cookies are done baking?
The cookies are ready when the edges are set, and the bottoms are very lightly golden. The centers will stay pale and soft, which helps keep the cookies tender.
Variations
- White Chocolate Chips: Add 3/4 to 1 cup white chocolate chips to the cookie dough for a sweet, creamy contrast to the tart lime flavor.
- Frosted or Unfrosted: These cookies are soft and flavorful on their own, so you can skip the frosting for a simpler cookie.
- Key Lime vs. Regular Lime: Both work well. Key limes give a slightly more intense citrus flavor, while regular limes make this easy to bake year-round.
- Lime Glaze Instead of Frosting: Swap the cream cheese frosting for a simple glaze made with confectioners’ sugar and lime juice for a lighter finish.
- Extra Zest: Add an extra teaspoon of lime zest to boost the citrus flavor in both the cookies and frosting. Or, sprinkle a little extra zest on top of each of the frosted cookies!
- Mini Cookies: Scoop 1 tablespoon portions and reduce bake time by 2 to 3 minutes for bite-sized cookies perfect for trays and parties.
How to Store Key Lime Cookies
Room Temperature: Unfrosted cookies can be stored in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry place to maintain their soft texture.
Refrigerator: Once frosted, store the cookies in an airtight container in the refrigerator for up to 4 to 5 days. For the best texture and flavor, let them sit at room temperature for 15 to 20 minutes before serving.
Freezer: To freeze, place unfrosted cookies in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months. When ready to serve, thaw at room temperature and frost as desired. You can also freeze frosted cookies, but the frosting may soften slightly after thawing. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Key Lime Cookies
Ingredients
Cookies
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- ¾ cup (90 g) confectioners' sugar
- ½ teaspoon kosher salt
- 1 tablespoon fresh key lime zest
- 2 tablespoons key lime juice, or regular lime juice
- ½ teaspoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
Key Lime Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- 2 to 2 ½ cups (240 g to 300 g) confectioners' sugar
- 1 tablespoon key lime juice
- 1 teaspoon key lime zest
- 1 pinch kosher salt
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, confectioners’ sugar, salt, and key lime zest until light and fluffy, about 3 to 4 minutes.
- Add the key lime juice and vanilla extract. Mix until combined.
- Add the flour and mix just until a soft dough forms. Do not overmix.
- Scoop dough into portions about 2 tablespoons each. Roll into balls and place on the prepared baking sheet.
- Using the bottom of a glass, gently flatten each cookie to about ½-inch thickness.
- Bake for 10 to 13 minutes, or until the edges are set and just barely golden.
- Let cookies cool completely on the pan or transfer to a wire rack before frosting.
Key Lime Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Add the key lime juice, zest, and salt. Mix until combined.
- Gradually add the confectioners’ sugar, mixing until the frosting is smooth and spreadable. It should hold its shape when piped. If needed, add a small splash of milk or additional lime juice to reach your desired consistency.
- Spread or pipe a generous swirl of frosting onto each cooled cookie.
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These are so good. Just what I needed. Thank you!