They may not be a true St. Patrick’s Day dessert, but if you’re looking for something with a little green for your holiday table, how about puckering up with some key lime? Big, soft, yummy, glazed Key Lime Cookies, to be specific.
If we’re being honest, I don’t think lime gets enough love. Lemon gets all the attention, and orange is a kid-friendly superstar. But lime? Who ever wants “the green one” in a bag of candy?
The smart people, that’s who. Smart enough to know that liking lime means more for them!
For sweet dessert recipes like these Soft Lime Cookies, I prefer the smaller, slightly-more-tart key lime whenever I can find them, but for this recipe you can definitely use regular limes, too. (I’ll admit I used a regular one for my zest, because it had a nicer color.)
Aside from the limes, they keys to this recipe (see what I did there?) are a bit of cream cheese in the cookie dough and baking no longer than 9 minutes. Taking them out of the oven when they are only just barely done helps them keep a soft, decadent texture that is truly to die for.
If you’re feeling brave, you can try to lift your parchment off the baking sheet while the cookies are still hot so they don’t keep baking. I try to do this because I use a baking stone, and that extra time on the hot stone can really change the doneness of your cookies. BUT, it’s tricky business. If you’re going to try, I’d recommend sliding them off onto a sturdy placemat or another baking sheet with the help of a friend. Or, you can just wait until they are cool enough to lift without breaking.
Soft Key Lime Cookies
- ½ cup butter, softened
- ¼ cup cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons lime zest
- 3 tablespoons lime juice
- 2½ cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- for the glaze:
- 2 tablespoons water
- 1 cup powdered sugar
- 1 tablespoon lime juice
- In a large bowl (or in the bowl of a stand mixer) cream butter and cream cheese together for about 1 minute. Add sugar; continue to mix. Add egg and vanilla; beat on medium/high speed until light and fluffy, about 5 minutes. Add flour, baking soda, salt, cornstarch, lime zest and juice. Mix to combine on low speed. Dough should form a ball around paddle – if it's too sticky, add more flour, 1 tablespoon at a time, until dough ball forms . Cover and chill dough 1–2 hours.
- Preheat oven to 350 degrees. Cut parchment paper to fit baking sheet or baking stone. Scoop dough into 1½ tablespoon portions, rolling each into a ball with your hands. Place dough balls on cookie sheet about 2 inches apart (I put 9–12 on a sheet) and bake for 9 minutes or until cookies are slightly firm but not browned and still very light on the bottom. Allow cookies to cool until you can move them, then transfer to a cool surface or wire rack.
- Glaze: Combine powdered sugar, water and lime juice in a small bowl. Whisk until combined and smooth. Drizzle or spoon over cookies, garnish with lime zest curls, if desired, and allow to dry.