Key Lime Pie Cookies
These soft, buttery Key Lime Pie Cookies capture all the zesty, tangy goodness of classic key lime pie in a portable, bite-sized form. Made with fresh key lime juice and zest, a touch of sour cream for moisture, and finished with a sweet lime glaze, they come together in under 30 minutes with just one bowl and simple pantry staples.
Equipment
- Electric mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Microplane zester or fine grater For zesting key limes
- Cookie scoop 2-tablespoon size recommended for uniform cookies
- Baking sheets Two baking sheets needed
- Parchment paper or silicone baking mats Prevents sticking and makes cleanup easy
- Wire cooling rack
- Small bowl For the glaze
- Whisk or fork For mixing the glaze
Ingredients
For the Cookies
- 2 cups all-purpose flour 240g
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter 113g, softened to room temperature
- 1 cup granulated sugar 200g
- 1 large egg room temperature
- 1/4 cup sour cream 60g, room temperature
- 2 tbsp fresh key lime juice from about 6–8 key limes
- 2 tsp key lime zest zest before juicing
- 1/2 tsp vanilla extract
For the Glaze
- 1 1/2 cups powdered sugar 180g, sifted
- 2-3 tbsp fresh key lime juice add gradually to reach desired consistency
- key lime zest optional, for garnish
- graham cracker crumbs optional, for topping
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats, placing the oven rack in the center position.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined, then set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy, scraping down the sides as needed.
- Beat in the egg until fully incorporated, then mix in the sour cream, key lime juice, key lime zest, and vanilla extract on low speed until just combined.
- With the mixer on low, gradually add the dry ingredients to the wet mixture and mix until just combined with no flour streaks remaining — do not overmix.
- Using a 2-tablespoon cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart for a total of about 24 cookies.
- Bake for 10–12 minutes until the edges are just set and the tops look slightly dry but not browned — the cookies will look slightly underdone, which is perfect.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely before glazing.
- Whisk together the powdered sugar and 2 tablespoons of key lime juice, adding more juice a teaspoon at a time until the glaze is thick but pourable.
- Dip or drizzle the glaze over each cooled cookie, then optionally sprinkle with key lime zest or graham cracker crumbs, and allow the glaze to set for 15–20 minutes before serving.
Notes
- Room temperature ingredients matter: Set butter, egg, and sour cream out 30–60 minutes before baking for a smoother dough and better texture.
- Fresh vs. bottled lime juice: Fresh key lime juice gives the most authentic flavor; bottled key lime juice (such as Nellie & Joe's) is a good substitute when fresh key limes aren't available.
- Zest before juicing: Always zest your limes before cutting them in half — it's far easier than trying to zest a juiced lime half.
- Don't overbake: Pull cookies when they look slightly underdone; they continue cooking on the hot pan and will firm up perfectly as they cool.
- Prevent spreading: If your kitchen is warm or the dough feels soft, chill the scooped dough for 15 minutes in the refrigerator before baking.
- Glaze consistency: For a thick, opaque glaze use less juice; for a thin, translucent drizzle add more juice gradually until desired consistency is reached.
- Make-ahead dough: Cookie dough can be refrigerated for up to 2 days or frozen for up to 3 months; thaw overnight in the fridge and let sit 10 minutes before scooping.
- Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks with parchment between layers to prevent sticking.
- Freezing baked cookies: Freeze unglazed cookies in a single layer, then transfer to a freezer bag for up to 3 months; thaw and glaze just before serving.
- Variations: Stir in 1/2 cup shredded coconut for a tropical twist, fold in 3/4 cup white chocolate chips, or replace 1/4 cup flour with graham cracker crumbs for a classic key lime pie flavor.
Nutrition
Serving: 1CookieCalories: 135kcalCarbohydrates: 22gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 45mgPotassium: 25mgSugar: 15gVitamin A: 3IUVitamin C: 2mgCalcium: 1mgIron: 3mg
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