These soft, chewy, and zesty lime cookies are packed with a bright, citrusy flavor! With graham cracker crumbs in the dough and a lime glaze on top, these are an easy take on key lime pie...but in cookie form!
¾cupunsalted butter (i.e. 1 ½ sticks)you will be melting this; do not use margarine
½cupgranulated sugar
½cuplight brown sugar
2teaspoonsvanilla extract
2teaspoonslime zestsee notes, I suggest get 4 small (or 2 large) limes and you'll have enough for both the zest & juice
1tablespoonfresh lime juicesee notes
1large egg
1egg yolk(you will be using 1 whole egg + 1 extra egg yolk)
1 ½teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsalt
2cupsall-purpose flour
½cupgraham cracker crumbs(roughly 4 rectangles or 8 squares)
Lime Glaze
1 ½cupspowdered sugar
½teaspoonlime zestsee notes
¼teaspoonvanilla extractuse clear extract for a bright white icing
1-2tablespoonsfresh lime juiceas needed to thin
1tablespoonmilkas needed to thin frosting
pinch of salt
Optional Toppings
Lime zest
Lime wedgesThese are more for decoration, you can leave them off!
Instructions
Preheat oven to 350°. Prepare a parchment paper-lined baking sheet and set aside.
Place graham crackers in a plastic bag or food processor and crush into fine crumbs. Set aside.
Use a citrus zester to zest 3-4 small limes, or until you have about 1 tablespoon of zest. Cut 2-3 limes in half and squeeze out juice, until you have at least 3-4 tablespoons.Note: be sure to zest before you cut and juice!
In a small glass bowl, microwave unsaltedbutter(¾ cup, i.e. 1 ½ sticks) until melted. Pour into large mixing bowl. Add in granulated sugar (½ cup) and brown sugar (½ cup) and stir until incorporated.
Add whole egg (1 large), extra egg yolk, freshlimejuice(1 tablespoon), vanilla extract (2 teaspoons), and lime zest(2 teaspoons) and stir until incorporated.
Add baking powder (1½ teaspoons), bakingsoda(½ teaspoon) and salt (¼ teaspoon). Mix until combined. Half cup at a time, add all-purpose flour (2 cups), and grahamcrackercrumbs(½ cup) and mix until everything is just incorporated.Consistency note: Because we're using melted butter, the dough will be a little soft and looser than traditional doughs right when you first mix it. Because of this, allow the dough to set for 2-3 minutes to help it firm up; then re-stir. If it still seems too soupy (likely due to your butter being really hot), refrigerate for 5-10 minutes to help the butter firm up again.
Scoop dough into 3-tablespoon sized scoops, then roll into a ball. Slightly flatten each ball before placing on cookie sheet.
Bake at 350° degrees for 9-11 minutes until center no longer looks wet. They may look slightly underdone, but they will finish baking on the hot cookie sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgment to keep them in a minute longer if they look severely underbaked.)
After removing from oven, allow the cookies to cool on the hot baking sheet for 10 minutes before removing them from cookie sheet. Allow to fully cool before adding the glaze.
To make lime glaze:
In a medium-sized bowl, mix together powdered sugar (1½ cup), milk (1 tablespoon), limejuice (1-2 tablespoons*), limezest (½ teaspoon) and vanillaextract (¼ teaspoon), and a pinchofsalt. Stir until smooth.*Use 1-2 tablespoons of juice to help thin the glaze into a thick, yet spreadable consistency.
Spoon 1-2 teaspoons of glaze onto the center of a test cookie, avoiding spreading it to the very edges. If glaze is too thin & is running off the cookie, add more powdered sugar until it is a spreadable glaze that doesn't run off the edges. If the glaze is too thick, add a little more lime juice.
Top with extra lime zest and a lime wedge, if desired. Store in an airtight container for 3-4 days (store in the fridge if you add the lime wedge on top).
Notes
Limes: I like to use small round Persian limes vs. the larger oval shape ones, as they tend to produce more juice. You can also use key limes if you can find them at your local store. I've found that one lime (as shown in the post above) produces about 1 teaspoon of zest and 1 tablespoon of juice, so for this recipe, I suggest getting at least 4 small (or 2 large) limes to be safe.Storing: Store in an airtight container for 3-4 days. If adding the lime wedge on top, store in the refrigerator (I also just prefer these chilled!). These cookies stay soft & moist for 3-4 days.Freezing: While you can freeze the frosted cookies, I would recommend freezing them unfrosted to prevent the icing from defrosting weird. When ready to serve, thaw cookies and top with freshly made icing and zest.Gifting idea: Gift them in a bakery box and attach a gift card! Check out my 7 Easy Cookie Packaging Ideas for packaging links and printable tags!
Nutrition information is calculated using an ingredient database and should be considered an estimate.