This post may contain affiliate links. Please see disclosure policy here.
Topped with key lime curd, these Key Lime Cookies are light, delicious, the perfect cookie and a lovely dessert.
Why You’ll Love This Recipe!
These key lime cookies are divine. I am a huge key lime fan and these satisfied all my key lime cravings.
These cookies are light, crisp on the edges and just the right amount of lime goodness taste thanks to some lime curd. Lime curd is so easy to make and you may just want to grab a spoon and dig it but be sure and leave enough to make the cookies.
Ingredients Needed
- Key Limes, juice and zest. I use Nellie & Joes bottled key lime juice.
- Butter, salted
- Sugar, granulated sugar and powdered sugar
- Eggs
- All Purpose Flour. I prefer unbleached all purpose flour
- Baking Powder
- Salt
How To Make Key Lime Curd
- Melt butter in a saucepan over low heat.
- Add eggs, sugar, and key lime juice and zest while whisking continuously until it becomes a custard. About 8-10 minutes.
- Remove from heat and continue whisking for another 1-2 minutes
- Allow to cool and then pour into a container and refrigerate.
How To Make Key Lime Cookies
- Cream butter and sugar with an electric hand mixer or use the paddle attachment in a stand mixer. Beat until fluffy.
- Add in eggs one at a time and then lime juice. Mix well
- Combine dry ingredients including flour, baking powder and salt in a separate bowl.
- Add the flour mixture to butter mixture and stir until incorporated. Dough should be stiff but not dry
- Shape cookie dough into 1 inch balls using a cookie scoop and place on parchment paper lined baking sheets. (Note: these cookies spread quite a bit)
- Press thumb into center of cookie dough balls to make an indentation, being careful not to press through to the bottom.
- Fill indentations with key lime curd.
- Bake at 350 degrees F for 15 minutes, until lightly brown.
- Transfer to a wire rack to cool
- Sprinkle cooled cookies with powdered sugar.
Tips
- The Key Lime Curd must be chilled before using to bake the cookies. I like to make the curd the night before.
- These cookies spread quite a bit when baking. I like to use a small cookie scoop and 1 1/2 tsp of lime curd.
- For a fun variation, use lemons instead of limes. You can use any of your favorite citrus flavors.
Frequently Asked Questions
Can I use regular lime juice instead of key lime juice?
Regular limes or Persian limes don’t have as strong a lime flavor and aren’t as tart but will work. Persian limes are easier to find than key limes but you can usually find the Nelllie and Joe’s key lime juice in the juice aisle of your grocery store.
Do I need to refrigerate key lime cookies?
They don’t need to be refrigerated. You can keep them stored in an airtight container at room temperature for 2-3 days. If you need them to last longer you can refrigerate them.
Can I freeze these cookies?
Yes you can, follow the directions for how to freeze cookies found here.
Check out more of my key lime recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Key Lime Cookie Recipe
Ingredients
- 1 cup butter room temperature
- 2 cups sugar
- 2 eggs
- 1/4 cup key lime juice
- 3 cups all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups key lime curd recipe below
- 1 cup powdered sugar for sprinkling.
Key Lime Curd
- 3 eggs
- 6 Tbsp. unsalted butter
- 1/2 cup sugar
- 2/3 cup key lime juice
- 1 tsp. key lime zest
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, with an electric mixer, cream butter and sugar until fluffy Use a hand mixer or the paddle attachment of a stand mixer.
- Add the eggs one 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 1/2 Tbsp. key lime curd
- Bake for 15 minutes, until lightly brown
- Transfer to a wire rack to cool
- Sprinkle with powdered sugar when cool
Key Lime Curd:
- Melt butter in a saucepan over low heat
- Add the remaining ingredients, whisking continuously for approximately 8-10 minutes or until it becomes a custard
- Remove from heat and continue whisking for another 1-2 minutes
- Allow to cool and then pour into a container and refrigerate
- The curd will thicken considerably as it cools
- Makes approximately 2 cups
Tips & Notes:
- The Key Lime Curd must be chilled before using to bake the cookies. I like to make the curd the night before.
- These cookies spread quite a bit when baking. I like to use a small cookie scoop and 1 1/2 tsp of lime curd.
- For a fun variation, use lemons instead of limes. You can use any of your favorite citrus flavors.
Recommended Products
Nutrition Facts:
Tammy says
These are so tasty. They have a really nice chew to them and the custardy middle is such a nice surprise. I followed the recipe as written except for adding half a teaspoon vanilla extract to the cookies and some salt to the curd. Keeper !!!
Leigh Anne says
So glad you loved them too!
Jennifer says
Can I substitute key lime curd with lime custard creams??? Pls advise..thanks
Leigh Anne says
Sorry but I’m not familiar with lime custard cream, not sure what it is.
Lauren says
These are divine! I made them exactly as the recipe states and they were perfect. I’ll be making these again and again! Thanks.
Rachel O says
These look amazing!! Do these cookies need to be refrigerated or can they stay in a sealed container. Also, how many days are they good for? I have a summer party I am going to and I’m trying to decide when I make them in advance. Thank you!
Leigh Anne says
Rachel, They don’t need to be refrigerated, just a sealed container. If I were to make them in advance I’d probably freeze them otherwise I’d make them the day ahead but not much before that.
Enjoy!
Jaime says
i’m glad you enjoyed these cookies! 🙂