Description
Delightfully tangy and sweet, these Key Lime Cookies are a perfect treat with vibrant lime flavor and a soft, chewy texture. Featuring freshly squeezed key lime juice and zest, they bring a refreshing twist to classic sugar cookies, dusted lightly with powdered sugar for an elegant finish.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon key lime juice (freshly squeezed)
- Zest of 2 key limes
For Dusting
- 1/4 cup powdered sugar
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to combine evenly.
- Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which should take about 2 to 3 minutes.
- Add wet ingredients: Incorporate the large egg, vanilla extract, freshly squeezed key lime juice, and lime zest into the butter and sugar mixture, beating until fully combined and smooth.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Portion the dough: Using a tablespoon scoop, drop dollops of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 8 to 10 minutes, or until the cookie edges turn slightly golden while the centers remain soft to the touch.
- Cool the cookies: Let the baked cookies rest on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Dust with powdered sugar: Once cooled, lightly dust the tops of the cookies with powdered sugar for a sweet, decorative finish.
Notes
- Use fresh key lime juice and zest for the best citrus flavor; bottled juice will not deliver the same brightness.
- Do not overbake; cookies should be soft in the centers to maintain a tender texture.
- The dough can be chilled for 30 minutes before baking if you want thicker cookies.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For a twist, try mixing in white chocolate chips or macadamia nuts for extra texture.
