These Key Lime Cookies are a burst of sunshine in every bite, combining zesty citrus with a buttery, melt-in-your-mouth texture. Perfectly balanced with a hint of sweetness and a refreshing tang, they’re an irresistible treat for any occasion. With just 30 minutes of prep and a quick 10-minute bake, you’ll have a batch of 40 cookies ready to delight your taste buds. The dough chills briefly to ensure a soft, chewy center and a lightly crisp edge, making each cookie a little piece of heaven.
Packed with bright lime flavor and a delicate crumb, these cookies are as delightful to eat as they are easy to make. Whether you’re sharing them at a gathering or savoring one with your afternoon tea, they’re sure to bring a smile. Each bite offers a refreshing escape, with just 120 calories per cookie, so you can indulge guilt-free. These cookies are a simple yet stunning way to add a touch of tropical charm to your day.
Ingredients for Key Lime Cookies
- Cookies:
- 1 cup unsalted butter, softened
- ⅓ cup (70 g) sugar
- ⅓ cup (67 g) light brown sugar, tightly packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ cup (65 g) graham cracker crumbs
- 2 teaspoons cornstarch
- ½ teaspoon salt
- Key Lime Filling:
- 1 cup (170 g) good quality white chocolate chips
- ½ cup (170 g) sweetened condensed milk
- 3 Tablespoons key lime juice (or regular lime juice if key limes are unavailable)
- 2 teaspoons lime zest (key lime or regular lime)
Step-by-Step Instructions
- Prepare the Cookie Dough: In a stand mixer or large bowl with an electric hand mixer, cream together the softened butter, sugar, and light brown sugar until smooth and well-combined.
- Add the egg yolk and vanilla extract to the butter mixture. Mix on low until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, graham cracker crumbs, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Scrape the sides and bottom of the bowl to ensure everything is evenly mixed.
- Shape the Cookies: Scoop the dough into 2-teaspoon-sized balls and roll until smooth (no cracks or seams). Use your thumb or the back of a teaspoon to gently press an indent into the center of each ball.
- Place the shaped cookies on a baking sheet and chill in the freezer for 30 minutes.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or use an ungreased non-stick sheet. Arrange the chilled cookies at least 1 inch apart.
- Bake for 10-11 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on the pan before adding the filling.
- Make the Key Lime Filling: In a small saucepan over medium-low heat, combine the white chocolate chips, sweetened condensed milk, and key lime juice. Stir frequently until the chocolate is melted and the mixture is smooth.
- Add the lime zest and continue stirring until the mixture just begins to bubble. Reduce the heat to low.
- Fill the Cookies: Spoon the warm filling into the thumbprint indents of the cooled cookies. Use a 1-teaspoon cookie scoop for neat and easy filling.
- Allow the cookies to cool completely before serving. The filling may remain slightly tacky even when cooled, which is normal.
Perfect Pairings: Serving Suggestions
These Key Lime Cookies are a delightful treat on their own, but they can be elevated with a few thoughtful pairings. Serve them with a cold glass of iced tea or a tropical fruit smoothie for a refreshing contrast. For a more indulgent experience, pair them with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a great addition to a dessert platter alongside other citrus-flavored treats.
Keep Them Fresh: Storage and Reheating Tips
To maintain the freshness of your Key Lime Cookies, store them in an airtight container at room temperature for up to 3 days. If you need to store them longer, place them in the refrigerator for up to a week. For reheating, simply pop them in the microwave for 10-15 seconds to bring back that just-baked warmth. Avoid freezing the filled cookies as the filling may not hold up well.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap out the key lime juice for lemon juice to make Lemon Cookies, or use orange zest for a citrus twist. For a nutty flavor, add chopped macadamia nuts to the dough. If you prefer a different filling, try using raspberry jam or chocolate ganache instead of the key lime filling. These variations can add a unique touch to your cookies.
Time-Saving Hacks
Short on time? You can skip the chilling step by placing the dough in the freezer for 10 minutes instead of 30. Additionally, use a cookie scoop to quickly portion out the dough and a piping bag to fill the thumbprints neatly. Pre-measuring your ingredients and having them ready to go can also streamline the process, making it easier to whip up these cookies in no time.
Essential Equipment Guidance
To make these cookies efficiently, a stand mixer or hand mixer is essential for creaming the butter and sugars. A whisk will help combine the dry ingredients evenly, and a small saucepan is perfect for melting the white chocolate for the filling. Don’t forget a parchment-lined baking sheet to prevent sticking and ensure easy cleanup. These tools will make the baking process smoother and more enjoyable.
Key Lime Cookies
Ingredients
Cookies
- 1 cup unsalted butter softened
- ⅓ cup sugar (70 g)
- ⅓ cup light brown sugar tightly packed (67 g)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250 g)
- ½ cup graham cracker crumbs (65 g)
- 2 teaspoons cornstarch
- ½ teaspoon salt
Key Lime Filling
- 1 cup good quality white chocolate chips (170 g)
- ½ cup sweetened condensed milk (170 g)
- 3 Tablespoons key lime juice
- 2 teaspoons lime zest key limes are expensive, I just used zest from a regular lime
Instructions
- Combine butter and sugars in the bowl of a stand mixer (or use a large bowl and an electric hand mixer) and beat until well-creamed.
- With mixer on low, stir in egg yolk and vanilla extract, pausing to scrape down the sides and mixing until ingredients are well-combined.
- In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, and salt.
- Gradually add the flour mixture to your wet ingredients, being sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined.
- Scoop cookie dough into 2-teaspoon-sized balls and roll until smooth (so that the dough is round and there are no cracks/seams in the cookie dough — this will help keep your thumbprints from cracking).
- Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
- Chill imprinted dough in freezer for 30 minutes.
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper (if using. An ungreased, non-stick cookie sheet will also work).
- Place chilled cookie dough on sheet spacing at least 1″ apart.
- Bake on 350F (175C) for 10-11 minutes and allow to cool completely on pan. Wait for cookies to cool completely before preparing filling.
- Key Lime FillingIn a small saucepan over medium-low heat, combine white chocolate chips, condensed milk, and key lime juice.
- Stir frequently until chocolate is melted and ingredients are well-combined. Stir in lime zest and stir until mixture just begins to bubble.
- Reduce heat to low and spoon filling into thumbprints of cookies (I use a 1-tsp sized cookie scoop, it makes the process much easier and less messy!).
- Allow to cool completely before serving (filling may still be a little tacky to touch, even when cooled completely. This is normal).