If you love the tangy snap of key lime pie but want something easy to share, these soft key lime cookies are the sweet spot. They’re tender, cakey, and packed with bright citrus flavor in every bite. A quick lime glaze adds that signature pie-like finish without any fuss.
They’re simple enough for a weekday bake, yet special enough for a spring or summer gathering. And yes, they taste just as good as they smell coming out of the oven.
What Makes This Recipe So Good
- Soft and pillowy texture: These cookies bake up tender and light, more like the center of a pie than a crisp cookie.
- Real lime flavor: Fresh lime zest and juice bring a clean, bright taste that bottled juice can’t match.
- Balanced sweetness: The glaze adds a gentle sweetness that highlights the citrus without overwhelming it.
- No fancy tools: A bowl, a whisk, and a baking sheet are all you need.
- Quick chill, better results: A brief chill keeps the cookies from spreading and intensifies the lime flavor.
Ingredients
- For the cookies:
- 2 cups (240 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg, at room temperature
- 1/3 cup (80 ml) sour cream or plain Greek yogurt
- 2 tablespoons fresh key lime zest (or regular lime zest)
- 1/4 cup (60 ml) fresh key lime juice (or regular lime juice)
- 1 teaspoon pure vanilla extract
- For the glaze:
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tablespoons fresh key lime juice
- Pinch of salt
- Optional: extra lime zest for sprinkling
Instructions
- Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Set aside.
- Cream the butter and sugars. In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes.
- Add the egg and flavorings. Beat in the egg, sour cream (or yogurt), lime zest, lime juice, and vanilla until smooth.
The mixture may look slightly curdled from the citrus—that’s okay.
- Combine wet and dry. Add the dry ingredients to the wet and mix on low just until combined. Do not overmix.
The dough will be soft and slightly sticky.
- Chill the dough. Cover and chill for 20–30 minutes. This helps the cookies bake thicker and stay soft.
- Prep the oven. Heat to 350°F (175°C).
Line two baking sheets with parchment paper.
- Scoop and shape. Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough onto the prepared sheets, spacing 2 inches apart.
- Bake. Bake for 9–11 minutes, until the edges are set and the tops look just dry.
The centers should still feel soft. Do not overbake—they’ll firm up as they cool.
- Cool. Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.
- Make the glaze. In a small bowl, whisk the powdered sugar with 2 tablespoons lime juice and a pinch of salt until smooth.
Add the remaining juice only if needed for a drizzleable consistency.
- Glaze and finish. Spoon or drizzle the glaze over the cooled cookies. Sprinkle with extra zest if you like.
Let the glaze set for 20–30 minutes before serving.
Keeping It Fresh
- Room temp: Store glazed cookies in an airtight container at room temperature for 2–3 days. Add a sheet of parchment between layers to prevent sticking.
- Chill for longer storage: Refrigerate for up to a week. Bring to room temp before serving for the best texture.
- Freeze: Freeze unglazed cookies for up to 2 months.
Thaw at room temp and glaze fresh. You can also freeze scooped dough; bake from frozen, adding 1–2 minutes.
- Keep moisture in check: If your kitchen is humid, tuck a small piece of bread in the container. It helps maintain soft texture without sogginess.
Why This is Good for You
- Vitamin C boost: Fresh lime juice and zest offer a small hit of vitamin C and antioxidants.
- Less frosting, more flavor: A light glaze keeps sugar in check while delivering bright taste.
- Mindful portioning: Smaller cookies offer built-in portion control, so you can enjoy the treat without going overboard.
- Real ingredients: Butter, eggs, and yogurt give satisfying richness and better texture, which means you’re happy with one or two.
What Not to Do
- Don’t skip the zest: The zest carries most of the lime aroma.
Juice alone won’t deliver that pie-like flavor.
- Don’t overbake: These are meant to be soft. Take them out when the edges are set but the centers still look tender.
- Don’t add extra flour: The dough should be a little sticky. Too much flour leads to dry, bready cookies.
- Don’t glaze hot cookies: Warm cookies melt the glaze and turn it runny.
Cool completely first.
- Don’t use bottled lime juice if you can avoid it: It can taste flat or bitter. Fresh is best.
Variations You Can Try
- Graham cracker twist: Fold in 1/2 cup finely crushed graham crackers to channel classic key lime pie crust vibes.
- Cream cheese glaze: Beat 2 ounces softened cream cheese with 1 cup powdered sugar and 1–2 tablespoons lime juice for a tangier topping.
- Coconut lime: Stir 1/2 cup unsweetened shredded coconut into the dough for a tropical note.
- White chocolate chips: Add 1/2 cup white chocolate chips for creamy pockets that pair nicely with citrus.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum and let the dough rest 10 extra minutes before baking.
- Dairy-light: Swap butter for a quality dairy-free butter and use dairy-free yogurt. Texture stays soft with a slightly lighter crumb.
Explore more irresistible cookie recipes you won’t want to miss:
FAQ
Can I use regular limes instead of key limes?
Yes.
Regular Persian limes work well and are easier to find. The flavor is slightly less floral than key limes, but still bright and delicious.
Why did my cookies spread too much?
The dough was likely too warm or your butter was overly soft. Chill the dough at least 20–30 minutes and make sure your baking sheets are cool between batches.
How do I know when they’re done?
Look for set edges and tops that no longer look glossy.
The centers should still feel soft to the touch. They’ll finish setting as they cool.
Can I make the dough ahead?
Yes. Refrigerate the dough up to 24 hours.
If it firms up a lot, let it sit at room temperature for 10–15 minutes before scooping.
What if I don’t have sour cream?
Use plain Greek yogurt, preferably 2% or whole milk. It adds the same gentle tang and moisture that keeps the cookies tender.
How strong is the lime flavor?
It’s bright but balanced. For a stronger punch, add an extra teaspoon of zest to the dough or a bit more zest on top of the glaze.
Can I reduce the sugar?
You can cut the granulated sugar in the dough by about 2 tablespoons without hurting texture.
Keep the glaze as written so it sets properly.
Do these ship well?
Yes, if you let the glaze dry fully. Pack snugly with parchment between layers and ship within 24 hours of baking for best freshness.
Wrapping Up
These soft key lime cookies deliver everything you love about key lime pie in a quick, shareable treat. They’re simple to make, packed with fresh citrus, and finished with a sweet-tart glaze that ties it all together.
Keep a batch on hand for potlucks, picnics, or an easy afternoon pick-me-up. One bite, and you’ll see why they don’t last long.
Soft Key Lime Cookies Inspired by Key Lime Pie - Bright, Tender, and Zesty
Ingredients
- For the cookies:
- 2 cups (240 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg, at room temperature
- 1/3 cup (80 ml) sour cream or plain Greek yogurt
- 2 tablespoons fresh key lime zest (or regular lime zest)
- 1/4 cup (60 ml) fresh key lime juice (or regular lime juice)
- 1 teaspoon pure vanilla extract
- For the glaze:
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tablespoons fresh key lime juice
- Pinch of salt
- Optional: extra lime zest for sprinkling
Instructions
- Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.Set aside.
- Cream the butter and sugars. In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes.
- Add the egg and flavorings. Beat in the egg, sour cream (or yogurt), lime zest, lime juice, and vanilla until smooth.The mixture may look slightly curdled from the citrus—that’s okay.
- Combine wet and dry. Add the dry ingredients to the wet and mix on low just until combined. Do not overmix.The dough will be soft and slightly sticky.
- Chill the dough. Cover and chill for 20–30 minutes. This helps the cookies bake thicker and stay soft.
- Prep the oven. Heat to 350°F (175°C).Line two baking sheets with parchment paper.
- Scoop and shape. Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough onto the prepared sheets, spacing 2 inches apart.
- Bake. Bake for 9–11 minutes, until the edges are set and the tops look just dry.The centers should still feel soft. Do not overbake—they’ll firm up as they cool.
- Cool. Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.
- Make the glaze. In a small bowl, whisk the powdered sugar with 2 tablespoons lime juice and a pinch of salt until smooth.Add the remaining juice only if needed for a drizzleable consistency.
- Glaze and finish. Spoon or drizzle the glaze over the cooled cookies. Sprinkle with extra zest if you like.Let the glaze set for 20–30 minutes before serving.