Key Lime Cookies Recipes

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 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 PIE COOKIES

Steps:

• Preheat the oven to 350F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar on medium speed for 2 minutes until light and fluffy.
• Add the egg, vanilla, key lime juice and lime zest and continue mixing for 1 more minute, scraping the sides of the bowl as necessary. Mix in the salt and baking soda until incorporated.
• Turn the speed to low and add the flour and graham cracker crumbs until the dough comes together.
• Roll the dough into 1-inch balls and place 2 inches apart on the baking sheet. Bake for 9 to 10 minutes, until the edges are lightly golden.
• Transfer the cookies to a wire rack to cool.
• Place the white chocolate in a microwave-safe bowl. Heat on full power for 25 seconds. Remove the bowl from the microwave and stir the chocolate. Repeat this process until the white chocolate is melted and smooth. Transfer the melted chocolate to a small ziptop bag. Snip one corner of the bag off with scissors and drizzle the white chocolate on top of the cookies. Allow the white chocolate to set completely.
• Store the cookies airtight at room temperature for up to 3 days.

KEY LIME COOKIES

Steps:

• Preheat oven to 350 degrees
• In a medium bowl, whisk together flour, baking powder, and salt; set aside
• Using a stand mixer, beat together butter, sugar, and lime zest until pale and fluffy, about 3 minutes
• Add the egg white, heavy cream, and vanilla, and beat until combined
• Reduce speed to low and add flour mixture in three scoops, mixing until incorporated, scraping down the bowl as needed
• Working with 1 heaping tablespoon of dough at a time, roll into balls and space 2 inches apart on the prepared baking sheets
• Using your hands, press down the tops of the balls slightly
• Bake until the cookies are just beginning to brown around the edges, 8 to 10 minutes, rotating the sheet halfway through baking
• Let the cookies cool completely on the baking sheet
• While the cookies bake, grab a medium bowl and hand whisk, and mix the icing ingredients until combined
• Pour icing over top the cookies and allow icing to harden
• Serve and enjoy!

LIME MELTAWAYS

Steps:

• In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy. Add dry ingredients, and mix on low speed until blended.
• Divide the dough in half. Use two 8-by-12-inch pieces of parchment paper to wrap around and shape each half of the dough into 1 1/4-inch-diameter logs. Chill at least 1 hour
• Heat oven to 350 degrees. Line two baking sheets with parchment. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart. Bake cookies until barely golden, about 15 minutes.
• Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. Place remaining 2/3 cup powdered sugar in a resealable plastic bag. While still warm, place cookies in the sugar-filled bag; toss to coat. Store baked cookies in an airtight container for up to 2 weeks.

KEY LIME COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine flour, baking soda, and salt; set aside.
• In a large bowl, cream together the butter and sugars until light.
• Beat in the egg, lime juice and vanilla until smooth.
• Slowly add flour mixture until combined.
• Stir in the lime zest and white chocolate or vanilla chips.
• Drop rounded spoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry.
• Bake 8-9 min. or until golden brown around edges. Do not overcook! Cookies will be plump.
• Cool for several minutes on cookie sheets before transferring to rack to cool completely

KEY LIME COOKIES

Steps:

• In a large mixing bowl beat softened butter and sugar until light and fluffy.
• Add in eggs and vanilla and beat until ingredients are mixed well.
• Add in baking powder, cornstarch, and flour 1 cup at a time. Mix with a hand mixer until thoroughly combined.
• Wrap dough in saran wrap and refrigerate for at least 2 hours. *Do not skip this step*
• Preheat oven to 350F and line a cookie sheet with parchment paper.
• Once dough has had a chance to chill, scoop cookie dough using a cookie scoop to create equal size cookie dough balls. (I used a food scale and measured each cookie dough ball to be 1.3 ounces). Double scoop the cookie dough to make large bakery style cookies. *see notes for baking large cookies*
• Flatten the cookie dough by gently pressing the bottom of a drinking glass down on the center of the cookie dough ball. I like to spray the bottom of the glass with cooking spray, and dip it in sugar before flattening the cookie.
• Bake in a preheated oven for 8 minutes or until the center of the cookie has puffed up and is no longer glossy. *DO NOT over bake cookies. They will become dry and crumbly*
• Remove from the oven and cool completely. I like to place my baked cookies in the fridge until I am ready to frost.
• With a hand mixer cream softened cream cheese and butter until smooth and creamy.
• Add in vanilla, lime zest, and lime juice and mix until combined.
• Slowly add in powdered sugar until powdered sugar becomes smooth and creamy.
• Once cookies have had a chance to completely cool, scoop a generous amount of frosting on each cookie and top with a lime wedge.
• Refrigerate cookies until ready to serve. Enjoy!

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 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.