Tender, tangy key lime cookies that will absolutely melt in your mouth! Slice and bake makes them extra easy!
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1 3/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 cup cornstarch
1 cup Land O Lakes® Butter, softened
1 tablespoon fresh Key lime juice
2 teaspoons freshly grated Key lime zest
1 1/4 cups powdered sugar
1 teaspoon freshly grated Key lime zest
2 to 3 tablespoons fresh Key lime juice
Freshly grated Key lime zest, if desired
Combine flour, powdered sugar and cornstarch in bowl. Set aside.
Beat butter in large bowl at medium speed until creamy. Add flour mixture and all remaining cookie ingredients; beat at low speed until dough forms.
Shape dough into 2 (10-inch) logs on lightly floured surface. Wrap each in plastic food wrap; refrigerate 2 hours or until firm.
Heat oven to 350°F.
Reshape logs, if necessary. Cut into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 10-11 minutes or until edges are lightly browned. Cool 5-10 minutes on cookie sheet; remove to cooling rack. Cool completely.
Place powdered sugar and 1 teaspoon lime zest in bowl. Gradually stir in enough lime juice for desired glazing consistency. Spoon or brush glaze on top of cookies. Let stand until glaze is hardened.
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I adapted these to be orange flavored, so I feel as if I can't fairly rate it because I changed the recipe. I feel as if this recipe should specify that salted butter should be used. I literally had these mixed and ready to shape before I realized there was no salt in the recipe. I then remembered from another baking seizure that salted butter is often used in shortbread because table salt will be crunchy in the final cookie. I had to add some, cookie was very bland without. I think some of the other bakers who struggled with the flavor may have used unsalted butter.
Just made these for the first time. I shaped some according to the recipe's directions. I also experimented with a cookie press with the attachment I use for making cheese straws. Perfect! This will be one of my go-to recipes. They came out delicate and crisp, but did not crumble/fall apart as some others say they experienced. I'll glaze the cookies and dust the straws with powdered sugar.
I have made these cookies about a dozen times and they always come out wonderful. I bake on a regular bases for my wife, friends and coworkers and everybody and I mean EVERYBODY loves these treats. Because we love a little more Zing in every bite, I always add more zest and key lime juice. This is a very simple recipe. FYI: I use a convection oven and bake for 10 minutes.
I've been making these cookies for years, and everyone loves them. They are always requested at parties. I make them exactly as this recipe says, only I put the baked cookies in the fridge for 30 mins - 1 hr before adding icing, that way it doesn't run off the edge. Otherwise this is a perfect cookie. I use a squeeze bottle to add the icing just in the center of the cookie and it runs right to edge. I roll them into a log that will slice to one bite sized cookie. They are crumbly, but that's their charm! Best cookies I've ever made!!!
I have made these cookies for at least 10 years, lost track of the amount of batches. When we go to any party this is my go to cookie as I can make several batches throw in the freezer, thaw slice & bake. It's also the one I have had the most requests for as well as recipe requests. You can also sub arrowroot for cornstarch. I've never had any of the issues I've seen here. Yummy!!!