If key lime pie and a chewy sugar cookie had a baby, these Key Lime Cookies would be it! They’ve got all the sweet-tart, citrusy taste you love in the pie wrapped up in a soft, buttery cookie with crisp, sugar-coated edges. Bright, fresh, and full of flavor, they’re like a tropical vacation in cookie form. Trust me, once you taste one, you’ll be dreaming of cookie jars filled with nothing but these.

Your Favorite Pie…In Cookie Form! 

Key lime pie, more specifically my no-bake key lime pie and key lime cheesecake, have always been some of my favorite summer desserts. Creamy, tangy, and refreshing with just the right amount of sweetness, they never disappoint. So I wanted to make one of my favorite desserts into a delicious, citrusy cookie.

A spin on my famous chewy sugar cookies, these key lime pie cookies have all the flavor you crave in a slice of pie packed into a soft cookie with golden edges and a zesty sugared lime topping. 

They’re fresh, fun, and way easier to share (if you feel like sharing). Key lime pie lovers, meet your new favorite cookie! 

More Delicious Cookie Recipes

• Old Fashioned Chewy Peanut Butter Cookies
• S’mores Cookies
• Brown Sugar Cookies
• Banana Chocolate Chip Cookies
• Classic & Easy Chocolate Chip Cookies
• Blueberry Cookies

Recipe Ingredients

Flour: We are using all-purpose flour for the base of the cookie dough. However, if you need to make this recipe gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.

Butter: I recommend using unsalted butter. It adds a rich taste and contributes to the tender crumb of these cookies.

Granulated Sugar: This adds sweetness and balances the acidity from the limes. We include it in the dough and reserve about ¼ cup to coat the cookie dough balls, ensuring we get plenty of sweet flavor in every bite. 

Egg: We’re using one large egg to provide structure while keeping the cookies moist and chewy. 

Leaveners: Baking soda and baking powder give the key lime cookies a little lift, creating the soft, chewy consistency we want while keeping the edges crisp. 

Salt: This is a key component in every good cookie recipe and helps balance the sweet flavors.

Vanilla Extract: Use pure vanilla extract to add depth and a delicious vanilla flavor, enhancing the rest of the ingredients. 

Key Limes: We’re using both the zest and the juice for a classic key lime taste that’s bold and citrusy with slightly bitter undertones. Key limes are smaller and rounder than regular limes and have a more intense, tangy flavor. You can use regular limes if you can’t find key limes.

How to Make the Best Key Lime Cookies Recipe

Step 1. Sift the dry ingredients in a large bowl. 

Step 2. In a second bowl, add the granulated sugar and lime zest, and use your hand or a rubber spatula to rub the mixture together. This amplifies the flavor!

Step 3. Next, add the butter, and use a hand mixer to beat the ingredients for 1-2 minutes. Then, add the vanilla, lime juice, and egg, and beat again on medium speed until well combined. 

Step 4. Add your sifted flour mixture to the bowl of wet ingredients, and mix with a wooden spoon or rubber spatula until well combined. Be careful not to overmix! 

Step 5. Transfer the cookie dough to the fridge, and let it chill for at least 2 hours. This is crucial to allow the flour to hydrate and firm up the dough. 

Step 6. Preheat your oven to 350°F, and line a nonstick baking sheet with parchment paper. 

Step 7. Use a 2 tablespoon-sized cookie scoop to portion the chilled dough into balls. In a shallow bowl, mix your granulated sugar and lime zest until well combined. Again, rub the mixture to enhance the flavor. Then, roll the cookie dough balls in the sugar mixture, and place them on the prepared baking sheet, leaving about 2-3 inches between each cookie. 

Step 8. Bake for about 9-11 minutes or until the edges are set and the center is slightly puffed. Rest the cookies for about 10 minutes or until they’re set. The wait feels impossible, but it’s worth it! Then, enjoy!

Tips & Tricks

• Use room temperature ingredients. Allow your egg and butter to sit out and come to room temperature before you begin. This allows them to mix seamlessly into the dough so you don’t overmix, which can cause dense, tough cookies.
• Avoid overmixing the cookie dough, or your key lime cookies will turn out dense and tough, which we definitely don’t want!
• Pack the key lime zest in the measuring spoon to ensure you use enough.
• Rub the key lime zest. This releases the natural oils, creating an even more delicious limey flavor.
• Don’t skip chilling the cookies. I know it’s hard to wait, but chilling the dough is key to achieving a bakery-worthy taste and texture. If you have time, a 2-hour chill (or overnight) is best, but 60 minutes will do.
• Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the dough is set and the edges are lightly golden. Remember, they’ll continue to bake a bit as they cool on the pan!
• Make sure you review the tips on measuring your flour.
• Gently swirl a cup or biscuit cutter around the edges of each cookie once your cookies are out of the oven to reshape them into perfect circles.

​​How to Measure Flour

For the most accurate results, use a food scale to measure your ingredients. However, if that isn’t an option, follow the tips below: 

• Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
• Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
• Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
• Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.

How to Store and Freeze

On the off chance you have leftovers, store cooled key lime pie cookies in an airtight container at room temperature for up to 5 days. 

Freeze baked cookies in an airtight container for up to 1 month. Or, freeze unbaked cookie dough for up to 3 months. To do so: 

1. Shape the Dough: Combine the ingredients, and portion the dough into balls. 
2. Freeze: Arrange the cookies on a baking sheet, and freeze (without the extra lime sugar) for 1-2 hours or until the balls are solid. 
3. Store: Transfer the cookies to a sealable bag or an airtight container, and freeze for up to 3 months. 
4. Bake: When you’re ready to bake, thaw the cookies at room temperature for 30 minutes. Then, roll them in the lime sugar topping, and bake as normal. You may need to add a few minutes to the baking time. So, keep a close eye on the cookies, and adjust as needed! 

Even More Desserts You’ll Love

• Strawberry Shortcake Recipe with Buttermilk Biscuits
• Lemon Sugar Cookies with Lemon Sugar Topping
• Lemon Blueberry Cheesecake Recipe
• Strawberry Rice Krispie Treats
• Easy Banana Cake with Cream Cheese Frosting
• The Best Strawberry Cheesecake Recipe

I hope you love my Key Lime Cookies recipe! It’s sweet, tart, and simple to prepare. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes. 

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Key Lime Cookies with a Sugar Topping

5 from 1 vote

Prep Time :15 minutes mins

Cook Time :9 minutes mins

Chill Time :2 hours hrs

Total Time :2 hours hrs 24 minutes mins

Serves: 21

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Ingredients

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Key Lime Cookies

• ▢ 1 1/2 cup + 2 tbsp all-purpose flour
• ▢ 1/2 c unsalted butter room temperature
• ▢ 1 cup granulated sugar
• ▢ 1 egg room temperature
• ▢ 1/2 tsp baking powder aluminum free
• ▢ 1/4 tsp baking soda
• ▢ 1/4 tsp salt
• ▢ 1 tsp pure vanilla extract
• ▢ 1 1/2 tsp key lime juice or lime juice
• ▢ 2 tbsp key lime zest or lime zest, packed

Key Lime Sugar Topping

• ▢ 1 tsp key lime zest or lime zest
• ▢ 1/4 cup granulated sugar

US Customary – Metric

Instructions

• In a large bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
• Next, in another large mixing bowl, add the granulated sugar and lime zest. Using your hand or a rubber spatula, rub the zest and the sugar together to amplify the flavor. Then, add the butter, and beat with a hand mixer for 1-2 minutes.
• Then, add the vanilla, lime juice, and egg. Beat on medium until well combined.
• Add your “sifted flour mixture” into your wet ingredients and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
• Transfer the cookie dough to a fridge and let chill for at least 2 hours to allow the flour to hydrate and firm up the dough.
• Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
• Remove your chilled dough from the refrigerator. Use a 2 tablespoon-sized cookie scoop to form the cookie balls. Next, in a shallow bowl, mix your granulated sugar, and lime zest until well combined. Rub the zest and the sugar together to amplify the flavor. Then, roll your ball of cookie dough in the sugar mixture and place the dough on a lined baking sheet. The dough should be about 2 -3 inches apart.
• Bake the cookies at 350 degrees for about 9-11 minutes or until the edges of the cookies are set and the center is slightly puffed. Let the cookies rest for about 10 minutes or until set. I’ll be hard, but worth the wait.
• Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @‌butterloveandsalt! We would love to see how your cookies come out!

Notes

Use room temperature ingredients. Allow your egg and butter to sit out and come to room temperature before you begin. This allows them to mix seamlessly into the dough so you don’t overmix, which can cause dense, tough cookies.

Avoid overmixing the cookie dough, or your key lime cookies will turn out dense and tough, which we definitely don’t want!

Pack the key lime zest in the measuring spoon to ensure you use enough.

Rub the key lime zest. This releases the natural oils, creating an even more delicious limey flavor.

Don’t skip chilling the cookies. I know it’s hard to wait, but chilling the dough is key to achieving a bakery-worthy taste and texture. If you have time, a 2-hour chill (or overnight) is best, but 60 minutes will do.

Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the dough is set and the edges are lightly golden. Remember, they’ll continue to bake a bit as they cool on the pan!

Make sure you review the tips on measuring your flour.

Gently swirl a cup or biscuit cutter around the edges of each cookie once your cookies are out of the oven to reshape them into perfect circles.

Nutritional Information

Calories: 121kcal (6%)Carbohydrates: 19g (6%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mg (6%)Sodium: 55mg (2%)Potassium: 15mgFiber: 0.3g (1%)Sugar: 12g (13%)Vitamin A: 147IU (3%)Vitamin C: 0.3mgCalcium: 10mg (1%)Iron: 0.5mg (3%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.