Tangy Key Lime Cookies (Print Version)
# Ingredients:
→ For the Cookie Dough
01 -
1 stick of unsalted butter, brought to room temperature
02 -
3/4 cup granulated white sugar
03 -
1/4 cup packed light brown sugar
04 -
1 whole egg
05 -
1 teaspoon pure vanilla extract
06 -
2 to 3 teaspoons freshly grated key lime zest
07 -
1 3/4 cups all-purpose flour (approximately 219 grams)
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon fine salt
→ For the Tangy Lime Icing
10 -
1 cup confectioners' sugar
11 -
1 tablespoon fresh key lime juice
12 -
1 tablespoon whole milk
13 -
1/4 teaspoon vanilla extract
14 -
Small pinch of salt, if desired
15 -
1/2 teaspoon finely grated key lime zest
# Instructions:
01 -
Get your oven heating to 350°F. Meanwhile, grab a medium bowl and whisk together your flour, salt, and baking soda until everything's evenly combined. Set this aside for now.
02 -
In your mixing bowl, add the softened butter along with both sugars. Using an electric mixer on high speed, beat everything together for about 1 to 2 minutes until you get a light, fluffy mixture that looks pale and airy.
03 -
Crack in your egg and pour in the vanilla, then beat until everything's well incorporated. Stir in the lime zest next, then gradually add your flour mixture in three separate additions, mixing gently between each addition just until you can't see any dry streaks. Don't overmix!
04 -
Scoop out portions of dough and roll them into balls about 1 1/2 inches across. Place them on a cookie sheet lined with parchment paper, leaving some space between each one. Slide them into the oven and bake for 8 to 10 minutes. Let them rest on the baking sheet for a couple minutes before moving them to a wire rack to cool down completely.
05 -
Once your cookies are totally cool, mix together all your glaze ingredients in a bowl, whisking until smooth. Add a bit more liquid if it's too thick, or more powdered sugar if it's too runny. Let it sit for a few minutes to thicken slightly, then either dip each cookie into the glaze or spread it on top with a butter knife. Give the icing time to firm up before digging in!
# Notes:
01 -
These cookies taste even better the next day once the flavors have had time to meld together.
02 -
Regular Persian limes can be substituted if key limes aren't available, though the flavor will be slightly less aromatic.
03 -
Keep any leftover cookies in a sealed container at room temperature for up to 5 days.
04 -
The dough can be chilled for 30 minutes before baking if you prefer a thicker cookie that spreads less.