These lime cookies are like your favorite sugar cookie got a citrusy upgrade. Fresh lime zest and juice bring a bright, tangy flavor that’s both refreshing and a little unexpected. A bit of cornmeal adds subtle texture, giving each bite just the right amount of chew. Baked until perfectly golden, they’re finished with a zippy lime glaze that makes them pop—in both flavor and looks.
A Perfectly Tangy, Sweet Cookie
If you’ve ever had lemon cookies and wondered if you can make them with lime, you absolutely can. These Lime Cookies have a distinct lime flavor in both the cookie and the glaze for a tart cookie with a hint of sweetness.
These homemade lime cookies come together in 15 minutes for a quick dessert that’s sweet and wonderfully tangy. It’s like a key lime pie in cookie form with a bit of heartiness and texture from the cornmeal.
Once these lime sugar cookies come out of the oven, they’re drizzled in a lime glaze for a bit more lime flavor. Don’t worry, though, the cookies can be stacked once they’re cooled and will hold their shape without being sticky or breaking apart.
These are unique enough for a cookie exchange and will go well with double chocolate cookies on a dessert tray.
Lime Lovers, This One’s For You
Here’s why you’ll love these tangy cookies:
- No chilling the dough: Unlike other cookie recipes, the dough doesn’t require any chilling, so it’s great for making quickly.
- Refreshing: Fresh lime juice and zest create a light and refreshing cookie that’s great for spring and summer or whenever you want a zesty treat.
- Quick: You can make the entire recipe in 30 minutes from start to finish for a quick treat that satisfies your citrus cravings.
Your Shopping List for Tangy Lime Cookies
4 main ingredients go into making these cookies. Don’t forget to check the recipe card for the full list of ingredients and measurements.
- Lime zest: Lime zest brings a bright, citrusy punch that gives these cookies their distinct lime flavor. Regular limes or key limes will work for this recipe. Freshly grated zest is best for maximum flavor.
- Cornmeal: Cornmeal adds a slightly gritty texture. It also pairs well with the citrusy lime flavor for a unique twist.
- Fresh lime juice: Lime juice in the glaze ties the lime flavor together.
Make Lime Cookies in 30 Minutes
Step One: Mix the Wet Ingredients
Pro tip: Make sure the butter is softened before beating it with the sugar. If you forget to let it sit out, you can soften butter quickly.
Step Two: Combine the Dry Ingredients
Step Three: Scoop and Shape the Dough
Step Four: Bake the Cookies
Step Five: Glaze the Cookies
These Cookies Last a Long Time
Store the cooled cookies in an airtight container at room temperature for up to 5 days. The glaze will firm up as it dries, making them easy to stack and store. If you want to keep them longer, freeze them.
Don’t Forget!
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Save Time and Prep the Dough Ahead
Scoop the cookie dough balls onto a baking sheet and freeze until firm. Then, transfer the balls to an airtight container or freezer bag for up to 3 months. When you’re ready to bake, place the balls on a baking sheet and bake as usual.
Ingredients
- 1 cup butter room temp
- ¾ cup sugar (plus 2 tablespoons)
- 2 tablespoons lime zest finely grated (2-3 limes)
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- ½ cup medium coarse yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
Lime Glaze
- 1 cup powdered sugar
- 1 tablespoon water
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons grated lime zest
Instructions
- Preheat the oven to 350º and line baking sheets with parchment paper.
- With an electric mixer, cream the butter and sugar on medium speed for 5 minutes or until light and fluffy. Add the lime zest and beat for 1 minute. Add eggs and vanilla and continue to beat for 2-3 minutes until combined.
- In a small bowl, whisk the flour, cornmeal, baking powder and salt. Slowly add the flour mixture to the butter mixture and mix until evenly combined.
- Using an ice cream scoop,and scoop onto the prepared baking sheet. Flatten each slightly with the palm of your hand.
- Bake for 15-17 minutes or until the cookies are pale brown on the edges and still pale in the center. Let cool for 15-20 minutes. Before cooled completely, brush the cookies with a thin layer of the glaze. and let set for about 10 minutes.
- Glaze: Whisk together all ingredients until smooth.
Notes
- This dough does not need to refrigerate
