These soft Key Lime Cookies are easy to make and full of bright lime flavor from both lime zest and juice. Made with simple pantry ingredients and sour cream for extra tenderness, they require no chilling—just scoop and bake.
The cookies have a light, fluffy texture and a fresh, tangy flavor that’s ideal for spring gatherings, Easter, Mother’s Day, or any time you want a citrusy dessert. The recipe is a lime twist on a lemon sour cream cookie and uses sour cream to keep the cookies moist and soft.
Why You’ll Love This Recipe
- You likely have most ingredients on hand.
- Sour cream and fresh lime give the perfect tang. If you enjoy citrus cookies, variations like blood orange or grapefruit work well too.
- The recipe yields a generous batch that’s great for sharing.
- No rolling or chilling required—just scoop and bake.
- A simple lime glaze brightens the cookies and adds a tropical finish.
Ingredients
Notes on key ingredients:
- Flour: Use all-purpose flour. Measure by weight for best results or spoon into a measuring cup and level; avoid packing the flour.
- Sugars: Granulated sugar for sweetness and moisture; light brown sugar for depth. Make sure brown sugar is fresh.
- Lime zest: Key limes or regular limes both work. Zest before juicing to capture the aromatic oils.
- Butter: Unsalted, room temperature butter gives the best texture.
- Egg: One large, room-temperature egg helps create a tender crumb.
- Sour cream: Adds moisture and softness—use at room temperature.
- Powdered sugar: For the glaze.
- Lime juice: Used in both the dough and glaze for bright citrus flavor.
See the recipe card below for exact amounts and measurements.
Substitutions and Variations
- Regular limes can replace key limes with little difference after baking.
- Swap limes for lemon, or use half lemon/half lime for a lemon-lime version.
- Add 1 teaspoon vanilla extract to the dough for extra depth.
- Fold in chocolate chips for a chocolate-citrus twist.
- Use buttercream or cream cheese frosting instead of the glaze if you prefer.
Instructions
Step 1: In a medium bowl whisk together all-purpose flour, baking soda, and salt. Set aside. In a large bowl, rub the lime zest into the granulated and brown sugars with your fingertips to release the oils. Add room-temperature butter and beat with an electric mixer until light and fluffy, about 2 minutes.
Step 2: Add the egg and lime juice to the creamed mixture and beat until combined.
Step 3: With the mixer on low, add the dry ingredients alternately with the sour cream, beating just until combined. Avoid overmixing.
Step 4: Scoop heaping tablespoon-sized portions, roll into balls, and place about 2 inches apart on parchment-lined baking sheets.
Step 5: Bake at 350°F (175°C) for 8–10 minutes, until the edges just begin to turn golden. Let cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.
Step 6: While cookies cool, whisk the glaze by combining powdered sugar, lime juice, and lime zest. Drizzle over cooled cookies or dunk the tops, then allow glaze to set.
Hint: Sprinkle a bit of extra lime zest over the cookies right after glazing to boost aroma and color.
Expert Tips
Glazing adds sweetness and an extra lime punch—allow the glaze to set before stacking for easy transport. Using room-temperature ingredients helps ensure a tender, even texture.
Recipe FAQs
Key limes are smaller with thinner skin and a more floral, tart aroma than many regular limes, making their zest especially fragrant.
Yes. Regular limes work well if key limes aren’t available; the difference is subtle once baked into the cookies.
Bake 8–10 minutes. The cookies are done when the edges begin to turn light golden while the centers remain soft.
Store in an airtight container at room temperature up to 3 days. Freeze unfrosted cookies in an airtight container for up to 3 months.
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Lemon Shortbread Cookies
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Lemon Crinkle Cookies
Key Lime Cookies
Equipment
- Microplane
- Baking sheets
- Parchment paper
- Stand mixer or hand mixer
- Kitchen scale (optional)
Ingredients
Key Lime Cookies
- ¾ cup (170 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 1 large egg, room temperature
- 2 tbsp key lime zest
- 2 tbsp key lime juice
- ½ cup (115 g) sour cream, room temperature
- 2½ cups (312.5 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Key Lime Glaze
- 1⅓ cups (160 g) powdered sugar
- 2½ tbsp key lime juice
- 1 tbsp key lime zest
Instructions
Key Lime Cookies
- Whisk flour, baking soda, and salt in a medium bowl; set aside.
- Rub zest into sugars, add butter, and beat until light and fluffy (about 2 minutes).
- Add egg and lime juice; beat until combined.
- On low speed, add dry ingredients alternately with sour cream until just combined.
- Scoop heaping tablespoons of dough, roll into balls, and place 2 inches apart on parchment-lined sheets.
- Bake at 350°F (175°C) for 8–10 minutes, until edges are lightly golden. Cool on the sheet 10 minutes, then transfer to a rack.
Key Lime Glaze
- Whisk powdered sugar with lime juice and zest until smooth. Drizzle or dip the cooled cookies and allow glaze to set.
Notes
Limes: Regular limes can be used if key limes aren’t available.
Check for doneness: Edges should be just light golden.
Glaze: For a less tart glaze, replace 1 tablespoon lime juice with 1 tablespoon milk. Glaze sets so cookies can be stacked.
Storage: Store in an airtight container at room temperature up to 3 days. Freeze unfrosted cookies for up to 3 months.
Nutrition: Provided values are estimates.
Nutrition
Serving: 1 cookie — Calories: 184 kcal — Carbohydrates: 30 g — Protein: 2 g — Fat: 7 g