Ingredients
Scale
- ⅔ cup (134g) granulated sugar
- ¼ cup (50g) packed brown sugar
- Zest of 2 key limes
- ½ cup (113g) unsalted butter, softened
- 1 large egg
- 1 teaspoon key lime juice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- ¼ cup (50g) granulated sugar, for rolling
- ¾ cup (85g) powdered sugar
- Zest from 1 key lime
- 1 tablespoon key lime juice
- 2-3 teaspoons milk or heavy cream
- Key Lime Zest, for garnish (optional)
Instructions
- In a large bowl, combine granulated sugar and brown sugar with key lime zest. Let sit for 5 minutes.
- Cream the sugars with the softened butter for 2-3 minutes until fluffy.
- Add the egg, key lime juice, baking soda, and salt; mix until combined. Gradually add all-purpose flour until a dough forms.
- Scoop tablespoon-sized portions of dough, roll in the extra granulated sugar, and place on a lined cookie sheet. No need to space them out, as they will chill.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Line another cookie sheet and spread chilled dough balls at least 2 inches apart. Bake for 11-14 minutes until they lose their glossy sheen. Cool before frosting, if desired.
- To prepare the glaze: whisk together powdered sugar and lime zest, then mix in key lime juice and milk to reach the desired consistency. Drizzle over cookies and allow to set. Sprinkle with additional zest if desired.
- Store cookies in an airtight container for up to 3 days or freeze for up to 2 months.
Notes
Chilling the dough is essential for better texture and shaping.
Feel free to adjust the amount of key lime juice for desired tanginess in the frosting.
These cookies can be easily doubled for larger gatherings.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.