How to Make The Perfect Key Lime Cookies In Simple Steps
Let me tell you something, Key Lime Cookies were never really on my baking radar… until one random sunny afternoon changed everything.
Servings: 16
Calories: 230kcal
Ingredients
Cookie Dough Ingredients:
- 2 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon key lime zest adds a citrusy spark right in the dough
- 1 ½ cups unsalted butter softened to room temp
- 1 ½ cups packed light brown sugar
- ¾ cup granulated sugar
- 4 cups all-purpose flour
- 3 cups graham cracker crumbs
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
For the Frosting:
- 2 cups unsalted butter softened until spreadable
- 4 tablespoons heavy whipping cream
- 4 cups powdered sugar sifted for smoothness
- 3 tablespoons key lime zest
- 1 tablespoon fresh key lime juice
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps with easy cleanup and ensures even baking!
- Next, grab your mixer and beat the softened butter with the granulated and brown sugars until it's light, fluffy, and creamy. It’s what gives your cookies that perfectly tender, meltaway texture.
- Add the eggs one by one, followed by the vanilla extract and key lime zest, mixing well until smooth.
- In a different bowl, mix the flour, graham cracker crumbs, baking soda, and salt. This ensures even distribution of all the dry ingredients before adding them to the wet mixture.
- Slowly incorporate the dry ingredients into the wet ingredients, mixing gently until the dough comes together. It should be slightly thick and a bit sticky, but not too wet. If it feels too soft, add a little extra flour to help it firm up.
- Scoop the dough with a cookie scoop (or just roll by hand) and form balls. Transfer them to the prepared sheets and lightly press each into a chunky disk, this helps them bake just right and keeps that perfect chewy bite.
- Bake for 11-14 minutes, or until the edges are golden and the centers are slightly soft. Don’t worry, they’ll firm up while cooling, but the center will stay delightfully soft and chewy.
- While the cookies are cooling, prepare the frosting. Mix the butter, powdered sugar, heavy cream, and key lime juice with zest until everything turns into a creamy, fluffy dream. It should be thick, creamy, and perfectly tangy.
- Once the cookies have fully cooled, transfer the frosting into a piping bag or a zip-top bag with the tip cut off. Pipe a generous spiral of frosting on each cookie.
- Finally, sprinkle a touch of fresh key lime zest on top of each frosted cookie for that extra burst of lime flavor. Enjoy!
Notes
- Play around with the lime zest in the frosting, more zest for a stronger lime kick, or less if you like a subtle taste.
- You add chopped macadamia or pecans for a nice nutty crunch that pairs beautifully with the lime.