The best key lime cookies recipe is right here! These easy, chewy key lime cookies are so good, you’ll feel like you’re in Key West! Try these key lime cooler cookies today!
Fold dry ingredients into wet mixture until just combined.
Cover dough and chill in the refrigerator for least one hour.
Preheat oven to 350°F and line a large cookie sheet with parchment paper or a silicone baking liner.
Use a small cookie scoop to scoop out chilled cookie dough and place 2 inches apart on lined cookie sheet. Place any leftover dough into the fridge to stay chilled while your first batch of cookies are baking.
.Bake 10 minutes in preheated oven. Cool cookies completely on a wire rack.
To make key lime glaze, whisk together glaze ingredients until smooth, adding a little extra key lime juice if needed to reach desired consistency. Spoon onto cooled cookies.
Make Ahead: Chilling the dough means you can make this dough up to 24 hours ahead to save time! Just store it in the fridge overnight, wrapped tightly with plastic wrap or in an airtight container.Softening Butter and Cream Cheese Quickly: To soften your butter, place the stick of butter on a microwave-safe plate and heat on high for 4 seconds. Turn so another side of the stick of butter is facing up and heat for another 4 seconds. Repeat for a total of 16 seconds. To soften your cream cheese for these key lime cookies, just remove it from the foil and place on a microwave-safe plate. Heat in the microwave for 10 seconds or until softened. It should be ready to add to the recipe!Substitution for Key Limes: Feel free to use store-bought key lime juice, or substitute regular lime zest or juice. In my experience, the difference in flavor isn't major. But if you'd like to more closely mimic the flavor of key lime, you can sub in ½ fresh regular lime juice and ½ fresh lemon juice.Salted butter: I typically use salted butter in baking, but you can use unsalted butter in this recipe -- just add ¼ teaspoon of salt in with the dry ingredients.Storing: These key lime cookies store well at room temperature in an airtight container for up to 4 days. They can also be stored in the fridge for up to 7 days, but the cooler temperature in the fridge may dry them out a bit.