Key Lime Sugar Cookies

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Key lime sugar cookies are soft, chewy cookies bursting with bright citrus flavor. The lime glaze on top adds even more lime flavor, making this the perfect cookie recipe for spring or summer!

There are two things I majorly love: sugar cookies and key lime. This recipe marries the 2 into one happy cookie recipe!

We just spent last week on Anna Maria Island so I’m all about sunshine and everything key lime! (By the way…have you ever had Publix Key Lime Pie? It’s SO GOOD. I could have eaten the whole thing myself, but don’t tell anyone, haha!)

stack of key lime sugar cookies with lime glaze
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Lime desserts are popular any time of the year, but especially as the weather turns warmer. At nearly every summer party, someone requests that I make Key Lime Sheet Cake or Creamy Lime Pie. Since I love both of those desserts, creating a cookie recipe that tastes like key lime pie makes perfect sense.

What’s the difference between key lime and lime?

Although they are both green citrus fruits, there is a big difference between key limes and regular limes.

Key limes, also known as Mexican limes, are smaller in size than the kind you’ll find in most U.S. stores. By the way, the larger limes are commonly known as “Tahitian limes” or “Persian limes”. I’ve heard that if you want tart key lime flavor, you DO NOT use Persian limes.

Don’t let the small size mislead you, though; the flavor of key lime juice is big and bold! Key limes are more aromatic and have more tartness than Persian limes, and they typically have more seeds, too.

making a key lime sugar cookie recipe

Key Lime Sugar Cookies Recipe Notes

Here are a few hints for THE BEST sugar cookies:

  • To give your key lime sugar cookies the best lime flavor, use lime juice and zest from fresh key limes. Bottled lime juice is made from concentrate, so the flavor isn’t nearly as bright and citrusy. If you do use bottled, use Nellie and Joe’s Key Lime Juice.
  • Make sure the butter is at room temperature but not melted. It should give just slightly when you touch it. This will help the cookies not spread too much during baking.
  • We add white chocolate chips for a little texture and flavor. You can leave these out for a flatter cookie if you’d like.
  • Scoop the cookie dough, then refrigerate. This dough is sticky and by refrigerating for just 30 minutes, you can easily roll smooth, round dough balls for pretty cookies after the scooped dough chills.
  • Bake the cookies on a light colored baking sheet lined with parchment paper or a nonstick baking mat. Dark colored cookie sheets will make the bottom of the cookies darker.
  • For the softest cookies, don’t over bake them. If you scoop the dough into about tablespoon cookie dough balls (1 to 1 1 /2 tablespoons gets about 21 cookies) it will take about 7 minutes to bake. Don’t let the edges get browned.
  • Allow the cookies to set and cool on the baking pan for a few minutes, then move them to a wire rack to cool completely.

Powdered Sugar Icing for Sugar Cookies

The powdered sugar glaze for these cookies couldn’t be easier. Simply use a mix of powdered sugar and lime juice. Whisk the two ingredients together, then spoon it on top of the cookies.

Allow the glaze to set completely before you store the cookies. Because of the glaze, it is best not to stack the cookies.

adding lime glaze to the top of key lime sugar cookies

What can I use instead of key lime juice?

If you can’t find fresh key limes, mix equal parts Persian lime juice and fresh lemon juice as a substitute. If you get in a bind and need lime juice concentrate, use Nellie and Joe’s Key West Lime Juice. It is known to have the most authentic flavor and you can find it in most grocery stores.

Pro Tip

Key limes are usually available all year long at Trader Joe’s and Whole Foods. Check with the produce manager at the grocery store you shop at, too. Depending on the season, they may special order them for you. There are also places online where you can buy fresh produce, including key limes. Because of shipping costs, you’ll typically pay quite a bit more for them, though.

Can key lime sugar cookies be frozen?

These cookies freeze very well; just be sure to cool completely before freezing. Wrap the cookies in plastic freezer storage bags or an airtight freezable container before transferring them to a freezer. Once frozen, the cookies will stay good for 2-3 months.

When you defrost the cookies, allow them to come to room temperature before you open the container or unwrap them. I know…it’s hard because frozen cookies are so good! If you allow them to defrost completely before removing them from the packaging, this will help the cookies to retain their moisture.

How long do sugar cookies last after baking?

If you’re not freezing them, key lime sugar cookies will stay fresh for 5-7 days. Just be sure to wrap them well or keep them in an airtight container.

Key Lime Sugar Cookies with glaze
Key Lime Sugar Cookies with glaze

Key Lime Sugar Cookies

4.58 from 103 votes
Key lime sugar cookies are soft, chewy cookies with key lime glaze; They simply burst with bright citrus flavor!
Servings 24
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes


For the Cookies:

  • 1 1/2 cup all purpose flour 195 grams
  • 1/2 teaspoon baking soda 3 grams
  • 1/2 teaspoon salt 4 grams
  • 1/2 cup unsalted butter (room temperature) 4 ounces
  • 1/4 cup granulated sugar 50 grams
  • 1/4 cup light brown sugar 50 grams
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon key lime zest (or zest of 1 key lime)
  • 2 1/2 tablespoons key lime juice
  • 1/2 cup white chocolate chips 90 grams

For the Lime Glaze:

  • 3/4 cup powdered sugar 86 grams
  • 1 – 1 1/2 tablespoons key lime juice
  • Zest from a lime to sprinkle on top


  • Line a light colored baking sheet with a nonstick baking mat. (Dark baking sheets make the cookies brown fast on the bottom.)
  • In a small bowl, add the flour, baking soda and salt and mix together until combined.
  • In another bowl, add the butter and sugar and mix until the texture is smooth and creamy. Add in the egg, vanilla, lime juice and zest and mix until combined.
  • Slowly add in the dry ingredients into the wet ingredients and mix until well combined.
  • Add in the white chocolate chips and fold until mixed in.
  • Use a cookie scoop to place the cookie dough in tablespoon (1 to 1 ½ tablespoons is good for these cookies) scoops on the baking sheet. You should get 20-24 cookies.
  • Refrigerate the scooped cookie dough for 30 minutes.
  • Preheat oven to 375ºF.
  • Once the cookie dough is chilled, roll the scoops into smooth balls. Don't handle the dough too much, just roll for a few seconds to get the ball smooth.
  • Bake for 7-8 minutes (mine were done in 7). Do not overbake! Allow the cookies to cool a few minutes and then transfer to a cooling rack to finish cooling.
  • Once cooled, mix together the powdered sugar and 1 tablespoon of lime juice to form a glaze. Add the ½ tablespoon of lime juice if needed to get it to a drizzling consistency (I usually use 1 ½ tablespoons). Drizzle teaspoon amount of glaze on each cookie, sprinkle with zest and allow to set so the icing can harden. Enjoy!
  • Store in an airtight container at room temperature.



The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 iced cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


Calories: 128kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 81mg | Potassium: 35mg | Sugar: 11g | Vitamin A: 130IU | Vitamin C: 1.2mg | Calcium: 17mg | Iron: 0.4mg
Course Dessert
Cuisine American
Calories 128
Keyword easy sugar cookie recipe, key lime desserts

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About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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1 year ago

I skipped the scooping part. Once the dry and wet ingredients were well mixed, I rolled the dough to a log and chilled it, then I simply cut it into 1/2 inch slices and baked it..
Took me a little longer than 8 minutes. I baked them for aprox. 12 – 13 minutes. Guess it depends on the oven…

Kimberly J Longlott
4 years ago

Can I incorporate graham cracker crumbs Somehow? In dough? Roll or sprinkle with?

6 months ago

5 stars
This was phenomenal. I took these to a party, and everyone loved them. If I make them again, I would cover the zest with plastic wrap so it isn’t dried out when it is time to ice the cookies. I also made more icing and added a bit of lime green. Absolutely delicious. Thanks so much.

1 year ago

2 stars
I was a bit disappointed. Mine were pretty sticky …as the others were… But they ended up pretty dry and cakelike. I’ll be looking for a different recipe.

2 years ago

4 stars
Great little cookie! Would also be wonderful with a full frosting on top!

2 years ago

Thanks for sharing! Do they freeze well?

2 years ago

This looks so good! Could I use lemon instead?

Jennifer S.
2 years ago

Really good! I converted the recipe to metric units using a conversion calculator to get exact weight measurements, and it was a bit too dry and crumbly. I added just a little squeeze of lime and probably another 2t of softened butter until it came together. I am Celiac so couldn’t taste the end product, but they came out beautifully, with slight crinkles on top like chocolate chip cookies, and the house smelled of heaven. I added about 2T of melted coconut oil to the glaze because one, coconut essence pairs well with lime, and two, because I’m shipping these… Read more »

Nathalie S
3 years ago

5 stars
Hi!! Loved baking with this recipe! Major question though: I followed the ingredients exactly but the frosting came out clear but thick and still tasty. How does the frosting become white and opaque like in your pics? Let me know, thanks!

3 years ago

5 stars
This recipe is GREAT! It’s easy to assemble and doesn’t make an abundance. I baked all of the dough in one 9 inch tart pan at 350 for about 18 minutes and it came out beautifully! It looks like a beautiful tart and paired it with lime Italian Ice. So amazing! Thank you so much for the inspiration!!!

Maureen E McGovern
4 years ago

Yes, our annual trek to AMI wouldn’t be complete without a Key Lime Pie from Publix! We actually just came back from The Keys, and am excited to try these cookies for Christmas…after eating lots of Key Lime Pie there. 😋 Thanks for the recipe!

Camille Morrisseau
4 years ago

I loved the flavour of the cookie but they were very crumbly & fell apart. I followed the recipe exactly. I don’t know what happened.

4 years ago

I am so looking forward to making these cookies! I just want to verify in the recipe you call for key lime zest. I am not sure if the lime juice you called for in the batter and the glaze should be from key limes or from regular Persian limes? Please clarify for me as I want to make the cookies just as you recommend. Also, can the white chocolate chips be an optional ingredient or do they help “make the cookie”?
The photo of your cookies is so pretty!!

Terra Jones
4 years ago

If I’m using the Nellie & Joe’s Juice, do I still use the same amount (3T for the cookie and 3 T for the glaze)?

4 years ago

5 stars
Simple and Quick. The cookie were very good!