Key Lime Cookies with Glaze
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Key Lime Cookies with Glaze
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These refreshingly delightful Homemade Key Lime Cookies have a chewy texture and a slight tanginess.
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Ingredients
- 115 g unsalted butter (softened at room temperature)
- 250 g caster sugar
- 1 medium egg (room temperature)
- 1 teaspoon vanilla bean paste or extract
- 2 tablespoon lime juice
- 250 g plain white flour / all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon lime zest
For Glazing
- 1 tablespoon lime juice
- ½ cup icing sugar - powdered sugar
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Instructions
- In a stand mixer or with a handheld electric mixer, cream together the softened butter and sugar at medium speed for 2 to 3 minutes.
- Mix in the egg, vanilla bean paste or extract, and 2 tablespoons of lime juice until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, lime zest, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients in the mixing bowl. Mix until a dough forms.
- Wrap the dough with plastic wrap and refrigerate it for at least one hour, or you can refrigerate it for several hours or overnight for even better results.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a spoon, ice cream scoop, or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for about 10-12 minutes, or until the edges turn a light golden brown.
- While the cookies are baking, prepare the glaze. In a small bowl, mix 1 tablespoon of lime juice with ½ cup of icing sugar (powdered sugar) until it forms a smooth, drizzle-ready glaze.
- Once the cookies are done, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- To glaze the cookies, simply spoon the lime glaze over the top of each cookie and use the back of the spoon to spread it evenly.
Equipments used:
Notes
- Use fresh Key Limes for the best flavor as their unique tartness adds a delightful twist to the cookies. I don't recommend using bottled lime juice for this recipe. However, you can use regular limes if you can't find key limes.
- Use a digital scale, measuring cup, and measuring spoons to ensure that you're using the correct amount of flour, sugar, and other ingredients.
- Ensure that your butter and egg are at room temperature. This helps in achieving a smooth and consistent cookie dough.
- When zesting the Key Limes, be cautious not to include the bitter white pith. Zest only the outer, green part of the lime for maximum flavor.
- Cream the butter and sugar together until the mixture is light and fluffy. This step is crucial for the cookie's texture.
- Once you've made the dough, cool it in the fridge for an hour. Cold dough is easier to handle and stops cookies from spreading too much when they bake.
- Use a cookie scoop or a spoon to portion the cookie dough consistently.
- Watch the cookies as they bake. They should be golden around the edges and soft in the middle. Overbaking can result in dry cookies.
- Drizzle the lime glaze over the cookies once they have completely cooled to room temperature.
Nutrition Information
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Calories
151kcal
(8%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
21mg
(7%)
Sodium
58mg
(2%)
Potassium
21mg
(1%)
Fiber
0.3g
(1%)
Sugar
16g
(32%)
Vitamin A
157IU
(3%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 58mg | 2% |
| Potassium | 21mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 16g | 32% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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