Key Lime Cookies

Move over pie, these soft and chewy Key Lime Cookies are so refreshing and delicious. The perfect texture cookie iced with a key lime glaze–these simple cookies are every lime lover’s dream come true! Only 10 minutes to prepare the cookie dough!

Ingredients:
Cookies:
½ c unsalted butter, softened to room temperature, one stick
1 large egg
¾ c sugar
¼ c light brown sugar
1 tsp vanilla extract
2-3 tsp key lime zest
1¾ c flour, 219g
½ tsp baking soda
½ tsp salt

Key Lime Glaze:
1 cup powdered sugar
1 T key lime juice
1 T milk
¼ tsp vanilla
Pinch of salt, optional
½ tsp key lime zest

Instructions:
For The Cookies:
Preheat oven to 350°F. Whisk together flour, salt and baking soda in a small bowl and set aside. Combine butter, brown sugar and sugar in a separate mixing bowl and beat with an electric mixer on high to cream for about 1-2 minutes until light and fluffy texture.
Add in the egg and vanilla and beat until mixed in. Add in the lime zest and then 1/3 of the flour mixture beating only until mixed in. Continue slowly adding the flour mixture until dough forms. Roll the dough into 1 1/2 inch balls and arrange on parchment lined cookie sheet. Bake for about 8-10 minutes. Allow to cool on the cookie sheet for 2-3 minutes and then transfer to cooling rack.
Once cookies are completely cooled, whisk together the lime glaze ingredients, adjusting liquid or powdered sugar to desired thickness. Allow the glaze to sit for several minutes and then dip cookies or spread the glaze over top with a knife.
Allow the icing to set and then enjoy! Store remaining cookies in an air tight container for 4-5 days.

Recipe Tips
– Make sure your butter is softened. This is a huge factor in the texture of these key lime cookies. You don’t want the butter too hard or starting to melt. Softened butter should hold its shape well but make a slight imprint when you press into it with your finger.
– Don’t over bake your cookies. To get that super soft and chewy texture that is not too dry, you want to pull these cookies out of the oven almost before you think they are ready. The edges don’t really brown, and the cookies may still look a touch puffy, but that is ok.
– Roll into smooth balls versus using a cookie scoop. This will not impact the taste of the cookies, but I found the look of the cookies was much prettier when rolled into balls versus using a cookie scoop. This is probably more of a personal preference, but I love pretty cookies and I imagine most people do as well!

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