This Lime Cookie Recipe is thick, chewy, and bursting with bright citrus flavor! It’s topped with a sweet lime glaze and has a soft bakery-style texture you will love.
author’s note
These are the BEST Lime Cookies!
I know, I know. Calling them “the best” is a big claim. But I’m standing by it, haha.
I have tested a lot of lime cookies over the years. Some were too tart, some too dry, and some just fell flat in both flavor and texture. When I finally perfected this version that is thick, soft, chewy, and packed with bright lime flavor, I knew I had something special. You know I do not mess around when it comes to cookie recipes! 🙂
These lime cookies are everything I want in a citrus treat. There is a subtle hint of coconut in the dough that pairs so well with the lime, and that sweet glaze on top ties it all together. I’m fully obsessed with this lime cookie recipe!
Ingredients In My Lime Cookie Recipe
| Ingredient | Tip |
|---|---|
| Butter & Sugar | Use room temp butter for the right texture. Beat thoroughly until light and fluffy for the best results. |
| Lime Zest & Juice | Use only the green zest, not the bitter white pith underneath. It adds bright lime flavor without extra liquid, which helps keep the cookie texture just right. |
| Eggs & Extracts | Let eggs come to room temp for smoother mixing. Coconut extract adds depth to the cookies, similar to vanilla extract. It gives the cookies a subtle coconut note. |
| Flour, Baking Powder & Salt | Weigh flour for accuracy and mix just until combined to keep cookies soft and tender. Be sure your baking powder is fresh! |
Quick Tip
I tested this lime cookie recipe with shredded coconut in the dough, but testers enjoyed these best with just coconut extract. The flavor is subtle, but you can leave it out if preferred.
How To Make This Lime Cookie Recipe
- Cream: Beat butter and sugar until fluffy, then mix in zest, eggs, and extracts.
- Mix dry: Add leavening, salt, and flour just until combined.
- Chill: Refrigerate dough to firm up.
- Shape & coat: Roll into large balls and coat in powdered sugar.
- Bake: Bake at 325°F until set with lightly golden edges. Cool on pan.
- Glaze: Whisk glaze, drizzle over cooled cookies, and let set.
Chelsea’s Top Tips
Pro Tips for the Best Cookies
Here’s how to make this lime cookie recipe turn out perfect every time:
- Use a food scale to measure flour and portion dough evenly for consistent, same-sized cookies. Weights are more accurate than cups.
- Cool cookies completely on a wire rack so the bottoms do not get soggy.
- Bake on a silicone liner for even baking and to prevent the bottoms from over browning.
Storage
- Freeze dough, not baked cookies. Freeze dough balls, then store in an airtight bag for up to 3 months.
- Bake from frozen. Add a few extra mins baking until edges are golden and centers soft. Make the glaze fresh (it doesn’t freeze well!)
More Citrus Desserts You Will Love:
Lime Cookies
Video
Equipment
- Large sheet pan (15" x 21")
- Parchment paper or silicone baking mat
Ingredients
- 16 tablespoons unsalted butter 1 cup, room temperature; do not melt!
- 1-1/2 cups granulated sugar
- 3 large limes zested, see note 1
- 2 large eggs
- 1-1/2 teaspoons coconut extract optional, see note 2
- 1-1/2 teaspoons vanilla extract see note 3
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 3 cups all-purpose flour see note 4
- 1/2 cup powdered sugar
- 1 large lime juiced
- 1-1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 1/16 teaspoon salt
Instructions
- Add butter, sugar, and 3 tablespoons lime zest to a stand mixer. Beat 2-3 minutes until light, creamy, and fully incorporated. Scrape down the sides. Add eggs, vanilla, and coconut extract. Beat until fully combined.
- Scrape down the bowl again. Add baking powder and salt and mix briefly. Add flour and mix just until combined and no flour streaks remain. Do not over-mix.
- Cover and refrigerate 20 minutes. Line a large plate with parchment paper.
- Portion dough into 1/4-cup (60 gram) balls. You should get 16 to 18 cookies. Roll each ball in powdered sugar and place on the prepared plate.
- Return dough balls to the fridge for 20 minutes or freeze for 10 minutes. Meanwhile, preheat oven to 325°F. Line a sheet pan with parchment paper or a silicone mat.
- Place 6 cookies per sheet pan since they spread. Bake 10 to 15 minutes until puffed, no longer glossy on top, and lightly browned at the edges. Do not over-bake. Let cookies stand on the pan 5 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, whisk 2 tablespoons lime juice, powdered sugar, heavy cream, and salt until smooth. Transfer to a resealable bag, seal, and snip the corner. Drizzle over completely cooled cookies. Optionally sprinkle with extra lime zest. Let glaze set before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe works very well. I preferred it without the icing as they are plenty sweet enough! I used lemon aroma instead of coconut as I didn’t have any.
I am so thrilled to hear this! Thanks! 🙂
These were great!!!!!!!!! Excellent! So many recipes are a disaster! These were perfect love them
I am so thrilled to hear this! Thanks Jackie! 🙂