Key Lime Cookies
Key Lime Cookies are super soft, filled with creamy white chocolate chips, and topped with a tart lime glaze. An easy and delicious cookie for summer!
Yields 22 cookies
Ingredients
Cookies:
- 1½ cups (180 g) all-purpose flour, stir, spoon & level
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (113 g) unsalted butter, (1 stick) room temperature
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar, gently packed
- 1 large egg
- ½ tsp vanilla extract
- 1 tsp lime/key lime zest
- 3 Tbsp lime/key lime juice
- 1 cup (170 g) white chocolate chips , Guittard or Ghirardelli recommended
Glaze:
- 1 cup (120 g) powdered sugar
- 1 tsp lime/key lime zest
- 2-3 Tbsp lime/key lime juice, depending on desired consistency
Instructions
- Preheat oven to 375℉.
- Stir together the flour, baking soda, and salt in a medium sized bowl; set aside.
- In a separate medium sized mixing bowl, cream together the butter and both sugars with an electric mixer. Beat in the egg, vanilla, lime zest, and lime juice. It will look separated, but will come together in the next step.
- Add the flour mixture and stir until just combined. Fold or mix in the white chocolate chips until just incorporated.
- Use a medium, #40 scoop (about 1.5 Tablespoons) to scoop the cookie dough into balls. Place onto a parchment or silicone-lined baking sheet about 3-inches apart (8 cookies per tray.)
- Bake at 375℉ for 8 to 9 minutes or until the tops are matte and edges are set. Cookies will be plump. Do not over-bake. Cool for several minutes on the baking sheet before transferring cookies to a wire rack to cool completely.
- For the Glaze: In a small bowl, whisk together the powdered sugar, lime zest, and lime juice to the desired consistency. (I like to keep mine thick.) Brush or spoon the glaze over the cookies while they are still slightly warm, after about 8-10 minutes of cooling. Allow glaze to set at room temperature until dry, about 5-10 minutes.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- To Freeze: Be sure to let the glaze set completely. It should not be tacky to the touch. Put the cookies on a baking sheet and freeze for an hour. Transfer the frozen cookies carefully into zip-top freezer bags, or stack in a freezer safe container with parchment/wax paper between the layers. Freeze for up to 2 months.
Nutrition
Serving: 1 cookie | Calories: 117kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 95mg | Fiber: 1g | Sugar: 14g