Best Key Lime Cookies Recipes

KEY LIME COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.

KEY LIME COOKIES

Steps:

• In a large bowl, mix butter, sugar, egg and egg yolk until creamy.
• Thoroughly mix in flour, baking powder, salt, lime juice and lime peel.
• Form dough into 1/2-inch balls and place on lightly greased baking sheets.
• Bake at 350º for 8 to 10 minutes or until cookies are lightly browned. Remove to wire rack.
• While still warm, sift confectioner's sugar over cookies.

KEY LIME COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, with an electric mixer, cream butter and sugar until fluffy. Add the eggs 1 at a time and the lime juice, and mix well. In separate bowl, combine flour, baking powder and salt. Gradually add the flour mixture to butter mixture until incorporated. Dough should be stiff but not dry. Shape into 1-inch balls, press thumb into center of balls to make an indentation, being careful not to press through to the bottom. Fill indentations with about 1 tablespoon Key lime curd. Bake for 15 minutes, until lightly brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar.

KEY LIME BUTTER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lime zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 1 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar. Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, lime juice and zest. Brush over cookies. Let stand until set. If desired, decorate with gel just before serving.

KEY LIME COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with cooking spray or line with silicone baking liners.
• Combine cream cheese, butter, brown sugar, and white sugar in a mixing bowl. Beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract until smooth. Slowly beat in flour, baking powder, and salt. Fold in white chocolate chips and lime zest.
• Drop teaspoonfuls of cookie dough onto the prepared cookie sheets, leaving about 1 inch between each cookie.
• Bake in the preheated oven until cookies are set and lightly browned around the edges, 10 to 14 minutes.

KEY LIME CRISPS COOKIES

Steps:

• Preheat oven to 350.
• Cream 1 butter and full pouch of key lime filling mix.
• Add 2 eggs and stir until blended.
• Add flour, baking soda and salt and full pouch of complete crust.
• Add Hersheys white chips/macadamia mix and lime zest.
• Using a cookie scoop, form into tbs. balls.
• Roll dough in white sugar.
• place dough 2 inches apart on ungreased baking sheet.
• Bake 18 minutes.
• Makes about 40 3' cookies.

KEY LIME PIE SANDWICH COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, graham cracker crumbs, baking soda, baking powder, and cinnamon in a bowl.
• Cream butter and 1/2 cup sugar together in a bowl with an electric mixer. Add egg yolk and vanilla; blend until combined. Mix in dry ingredients and continue to blend until dough sticks together, 1 to 2 minutes.
• Roll dough into 1-inch balls and roll in remaining sugar to coat. Place on the prepared baking sheets.
• Bake in the preheated oven until bottoms are lightly browned, 6 to 7 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool, 8 to 10 minutes more.
• Zest all 3 limes; set zest aside. Juice 2 of the limes.
• Beat cream cheese in a bowl with an electric mixer until smooth. Mix in confectioners' sugar. Add lime juice and zest; mix to combine.
• Spread filling on the flat sides of 1/2 of the cookies, then top with remaining cookies to form sandwich cookies.

KEY LIME-WHITE CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. Beat butter, sugars, vanilla and egg in large bowl with spoon until well mixed. Stir in Bisquick mix. Stir in 6 drops food color, white chocolate chunks and lime peel.
• Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until set but not brown. Cool 1 minute; remove from cookie sheet to wire rack.

KEY LIME SPRITZ COOKIES

Steps:

• Preheat oven to 400°F.
• Beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add sugar, salt and baking powder. Beat until combined.
• Beat in lime juice and egg.
• Beat in flour (if the dough gets too stiff, continue combining with a wooden spoon).
• Stir in lime peel.
• Place unchilled dough in cookie press and form shapes one inch apart on ungreased cookie sheets.
• Top with coarse sugar, if desired.
• Bake for 6-8 minutes until edges are firm but not brown.
• Transfer to wire racks to cool.
• If desired, drizzle with Lime Icing and let stand 20 minutes or until set, or dip cookies in icing and top with green sugar.
• LIME ICING: Stir together 3/4 cup powdered sugar, 1 1/2 teaspoons lime juice and 2-3 teaspoons of milk to make a drizzling consistency. Tint with green food coloring if you like. Makes about 1/3 cup.

SOURDOUGH KEY LIME RICOTTA COOKIES

Steps:

• Preheat your oven to 350°F (180°C). Line two sheet pans with parchment paper and set aside.
• In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. Add the egg and mix to combine. With the machine running, add the leftover starter, ricotta, lime zest, and vanilla. Depending on the temperature of your ingredients, the mixture may become lumpy-this is okay.
• Meanwhile, whisk the flour, baking powder, and salt together in a large bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, making sure that there is no flour hiding at the bottom. It will smell wonderful. Cover the bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans using a tablespoon or mini ice cream scoop.
• Place both sheet pans into the oven and bake for about 15 to 17 minutes. Rotate the pans and swap racks at the halfway mark for even coloring. When finished, the cookies will be pale yellow with golden bottoms and will feel soft to the touch. Transfer to a wire rack.
• For the glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the texture is too thick, add more lime juice as needed until you achieve a pourable consistency.
• Once the cookies are completely cool, drizzle some of the glaze over the top. Finish with grated lime zest to decorate.
• These cookies will stay fresh for up to 3 to 5 days stored in an airtight container. Alternatively, freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking.

KEY LIME MELTAWAY COOKIES

Steps:

• 1. Preheat oven to 325% and line a baking sheet with parchment paper. In a medium size mixing bowl add the cream cheese, butter, sugar and 1 teaspoon of vanilla extract. Mix well, add 2 Tablespoons of the Lime Jello and approx 2 Tablespoons of the lime juice, be sure there is about 1 Tablespoon of lime juice left for the glaze, adjust as needed.
• 2. Mix 1 cup of the all purpose flour and the finely ground pecans together. Mix the dry ingredients into the wet ingredients well. If dough seems too sticky, add a small amount of the remaining 1/4 cup of all purpose flour. Meltaway cookie dough is rather stiff and holds a ball shape.
• 3. Once the dough has been mixed you will cover the bowl with a piece of plastic wrap and refrigerate for at least 30 minutes. The chilled dough is easier to scoop onto your baking pan.
• 4. Using a small cookie scoop, scoop the dough to a flat even bottom and release from the scoop and place onto the baking sheet lined with parchment. These cookies do not spread while baking so they can be close together on the sheet. Place the pan into the preheated oven for 15 minutes. While the meltaways are baking mix 1/2 cup powdered sugar, 1 Tablespoon of lime juice, 1/8 teaspoon vanilla extract and 1/4 teaspoon of the lime jello for color, set aside. When the meltaway cookies are done remove from oven and immediately begin to gently roll them into a bowl with the remaining 1 cup of powdered sugar. Once the cookies are cooled, drizzle the glaze over the top as desired, note, if glaze is a little thick, add a drop or two of water at a time to make it thin enough to drizzle.

CLAY'S KEY LIME COOKIES

Steps:

• Whip butter until light and fluffy - Continue to add eggs, the sweet condensed milk & Key Lime Sugar. Mix until smooth. Mix the dry ingredients together (flour, salt, baking powder and coconut flour). Incorporate half of flour into butter eggs & condensed milk. Pour ½ cup of Key Lime Juice into mixture. *Macadamia Nuts - Pour about ½ cup of Macadamia Nuts into a food processor along with about 2 Tablespoons of Key Lime Sugar that was reserved to prevent nuts from turning to a paste. Pulse food processor several times until to get a coarse nut texture. Pour nuts into batter mixture along with 1 cup of flaked coconut and white chocolate chips. Mix the remaining flour into batter for consistency. Bake cookies at 350 degrees for 20 -25 minutes on parchment paper. Let cool. ** For a nice addition - You may also add to the flaked coconut - 2 teaspoons of "Capt. Morgan's Key Lime Rum" - for extra flavor!!!! Key Lime Icing: ½ stick of butter 1 ½ of powdered sugar 2-3 teaspoons of half& half 2 Tablespoons of Key Lime Sugar 2-3 Tablespoons of Key Lime juice ½ to 1 square of Baker's Premium White melted Chocolate Beat butter sugar until creamy - start to add half & half a teaspoons at a time. Add Key Lime Sugar, Key Lime juice, melted white chocolate and mix until desired consistency for the icing to be achieved. After cookies have cooled, place icing on cookies and allow for drying. Later place in plastic lock bags. Enjoy!!!!!

KEY LIME JEWEL COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl mix the flour, baking powder, salt, and lime zest; set aside.
• In a large bowl cream the butter and sugar together.
• Add the egg yolks, and combine well.
• Next, mix in the almond extract, and the lime juice.
• Gradually add the flour mixture to the wet ingredients, and mix well.
• Add the water to make the dough come together more easily.
• Add the green food coloring and work through the dough to get even color.
• Lay the chopped pine nuts out in one layer on a plate.
• Pinch off chunks of the dough and roll them between your hands to form 1 inch balls.
• Roll the dough balls in the pine nuts to get them evenly coated, and then place them on parchment paper lined baking sheets.
• Take your index finger and make an indent into the middle of each dough ball.
• Carefully drop 1 teaspoon of the raspberry preserves into each indent on your cookies.
• Bake for about 35 minutes, or when the pine nuts start to lightly brown on the edges.(Your cookies may bake quicker, my oven is not the best, just use your best judgement folks).
• Let the cookies cool on the cookie sheets for a couple minutes.
• Then transfer the cookies to cooling racks to cool completely before lightly dusting them with the powdered sugar. Enjoy!

KEY LIME BUTTERNUT COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside. Cream butter and sugar until fluffy. Add egg yolks and beat until blended well. Add key lime juice and continue beating until combined. Combine flour, cornstarch and salt. Sift flour mixture into creamed mixture gradually. Once blended add lime zest and chopped nuts.
• 2. Drop by teaspoonfuls onto prepared cookie sheets (grease them if you don't use parchment paper). Bake for 8-11 minutes or until light brown. Remove to wire racks to cool completely. Make icing with confectioners sugar and moisten with key lime juice until desired consistency. Dip tops of cooled cookies into icing and set on racks until icing is set. Yield: Approximately 6-7 dozen cookies

KEY LIME COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and confectioners' sugar until smooth. Mix in the egg, lime juice and lime zest. Mixture may appear curdled, but that's okay. Combine the flour, baking powder and salt; stir into the lime mixture until well blended. Drop batter by teaspoonfuls into the cornflake crumbs. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, until edges are golden. Remove from cookie sheets to cool on wire racks.

WHITE CHOCOLATE CHIP KEY LIME PIE OREO COOKIES

Steps:

• Sift together the flour, graham cracker crumbs, baking soda, and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the egg, egg yolk, vanilla, and zest until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and cookies by hand.
• Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I've refrigerated for up to a week). Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
• Place cookie dough onto the prepared cookie sheets, about 2 inches apart. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

KEY LIME SPARKLER COOKIES

Steps:

• *citric acid (also known as sour salt) is what gives the cookies their sour bite-if you want less tang, use just a pinch.
• In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder till well blended.
• Beat in the lime juice, lime oil, sour salt (citric acid), and the egg.
• Blend in the flour thoroughly.
• Roll the dough into 1" balls, and place them on lightly greased or parchment-lined baking sheets.
• Bake the cookies in the top third of a preheated 350°F oven for 14 to 16 minutes, until the cookies are browned on the bottom.
• Remove them from the oven, and cool on the pan for about 10 minutes before transferring to a rack.
• Mix together the sugar coating ingredients in a pan or bag.
• Gently shake and roll the still slightly warm cookies in the sugar till coated. Allow the cookies to cool completely, then repeat, coating again with the sugar.
• (If you're freezing the cookies, you may choose to recoat the cookies in sugar once they've been removed from the freezer, before serving.).

TROPICAL KEY LIME WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 375 F (180C).
• In a small bowl, mix the flour, baking powder, salt and baking soda.
• In a large bowl, beat the butter, sugars and vanilla extract at high speed until well combined.
• Add the egg, lime juice and lime zest and beat for 1 additional minute.
• Gradually add in the flour mixture.
• Stir in the nuts, coconut and white chocolate chips by hand.
• Drop the dough by rounded tablespoonful onto ungreased cookie sheets.
• Bake for 8-11 minutes or until edges are slightly brown.

KEY LIME SHORTBREAD COOKIES

Steps:

• Combine flour, sugar, and cornstarch. Set aside.
• Beat butter at medium speed until creamy.
• Beat in flour mixture, zest and juice at low speed until dough forms. Dough will be crumbly.
• divide dough in half and roll into 2 10-inch logs. Wrap in plastic food wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 350°F.
• Slice cookies into 1/4" slices and place 1" apart on an ungreased baking sheet.
• Bake for 9-11 minutes or until edges start to brown.
• Remove from pan and let cookies cool completely.
• Meanwhile, make glaze. Put sugar and zest into a medium bowl. Stir in enough lime juice to get glaze to spreading consistancy.
• Spoon or brush glaze onto the tops of cooled cookies.
• Allow glaze to harden, about 15 minutes.

KEY LIME SHORTBREAD COOKIES

Steps:

• 1. Combine flour, powdered sugar and cornstarch in medium bowl. Set aside.
• 2. Beat butter in large bowl, increasing speed gradually, until creamy. Reduce speed to low and slowly add flour mixture and remaining cookie ingredients. Beat until dough forms (may need to be finished by hand).
• 3. Hand roll dough into two 10-inch logs on lightly floured surface. Wrap each log in wax paper and refrigerate for two hours.
• 4. Heat oven to 350. Reshape logs if necessary. Cut into ¼ inch slices with sharp knife. Place about 1 inch apart on ungreased cookie sheet. Bake for 9 to 13 minutes or until edges are slightly browned. Cool on cookie sheet 1 minute. Remove from sheet and cool completely.
• 5. Meanwhile, prepare glaze. Place powdered sugar in small bowl and slowly add key lime juice for desired glaze consistency. Add key lime peel and stir until mixed. Spoon or brush glaze on cookies. Let stand until glaze in hardened (about 15 minutes).
• 6. Store room temperature in sealed container or freeze.