These citrusy Lime Cookies are thick, chewy, and bursting with flavor! They’ve got a bright lime glaze, a hint of coconut, and a soft bakery-style texture you’re sure to love.
Try these favorite citrus-filled desserts next: Key Lime Pie or Lemon Cheesecake Cookies.
author’s note
Sweet, Tart, and Totally Irresistible!
I know, I know. Calling them the “best” might sound like a bold move. But hear me out. Everyone has their own idea of the perfect cookie, and I’ve tried a lot of lime cookies over the years. Some were too tart, others too dry, and a few just fell flat. So when I landed on this version, thick, soft, chewy, and bursting with lime flavor, I knew I had something special.
These cookies are everything I love in a citrusy treat. There’s a hint of coconut in the dough that plays so well with the lime, and then that sweet glaze on top? It brings it all together. I really do think they’re the best lime-laced sugar cookies I’ve ever had!
Quick Tip
While testing, I made these cookies with actual coconut in the dough, but the taste testers and I liked them best with only coconut extract. The flavor is subtle, and you can leave out the extract if you’d like!
Lime Cookies Ingredients
A few ingredients are worth going into detail:
- Lime zest: Only use the green part, not the bitter white. It adds bold lime flavor without extra liquid. You really do need all of it.
- Coconut extract: Optional but adds depth, like vanilla. It gives the cookies a subtle coconut note.
- Butter: Use high-quality butter for the best flavor.
Variations
Make lemon-lime cookies instead by replacing the coconut extract with lemon extract! Increase the amount to 2 full teaspoons of pure lemon extract.
What Makes Cookies Soft Or Hard?
Several factors come into play here:
- The actual ingredients used
- The size of the cookie dough balls
- How long the dough is chilled
- The temperature of the oven and how long cookies are baked for.
For soft Lime Cookies, I use a moist dough and make big dough balls. But the number one way to get soft cookies? Don’t bake them too long!
What Makes Cookies Fluffy?
- Fresh baking agents (check to make sure the baking powder is fresh!)
- Creaming room–temp (not melted) butter with the sugars.
- Using room-temp eggs so they trap air and disperse more evenly into the batter.
- Chill the dough so the cookies are fluffier and spread less. The sugar also has a chance to absorb more liquid and further prevent spreading.
How To Make Lime Cookies From Scratch
My top tips for Lime Cookie success:
- Use a food scale for 400g flour and even dough balls. It’s more accurate than using cups.
- Cool cookies fully on a wire rack to keep the bottoms from getting soggy.
- Bake on parchment or a silicone liner for even baking and easy cleanup.
Storage
Storing Soft Lime Cookies
- Freeze dough, not baked cookies. Freeze dough balls, then store in an airtight container for up to 3 months.
- Bake from frozen. Add a few extra mins. Bake until edges are golden and centers soft.
- Make glaze fresh. It doesn’t freeze well.
More Dessert Recipes:
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Cream Cheese Fruit Dip
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Orange Julius
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Healthy Blueberry Ice Cream
Desserts
Cheesecake Bars Recipe
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 for zest, 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 lime for lime juice; juice 1 of the limes used for the cookies
- 1-1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 1/16 teaspoon salt
Instructions
- Add the butter to a stand mixer. Add sugar and 3 tbsp lime zest. Beat for 2–3 minutes. Scrape sides, then add eggs, vanilla, and coconut extract. Beat until combined.
- Scrape sides; add baking powder and salt, then mix. Add flour and beat until just combined and no flour streaks remain.
- Cover dough and chill for 20 minutes. Line a large plate with parchment paper.
- Portion the dough into 1/4 cup (60g) balls. Aim for 16–18 cookies, as this size works best (see note 5). Roll each ball in 1/2 cup powdered sugar and place on the plate.
- Return dough balls to fridge for 20 minutes or freezer for 10. Meanwhile, preheat oven to 325°F (162°C). Line a large sheet pan with parchment or a silicone liner.
- Bake 6 cookies at a time on a prepared pan (they spread). Bake 10–15 minutes until puffed and no longer gooey on top, with slightly browned edges. Avoid overbaking to retain flavor and texture. Let cookies stand on the pan 5 minutes before transferring to a wire rack to cool completely. Glaze only when fully cooled. Repeat for remaining dough or save for later (see storage).
- Glaze: In a medium bowl, whisk 2 tbsp lime juice, powdered sugar, heavy cream, and a pinch of salt until smooth. Transfer to a resealable plastic bag, seal, cut the tip, and drizzle over cookies. Optionally, sprinkle with lemon zest. Enjoy at room temperature or chilled.
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! 🙂