Key Lime Sugar Cookie – a key lime sugar cookie and lime buttercream – A classic Southern pie made into a simple and delicious cookie.
My husband is originally from the South, Louisiana to be exact. Since I’ve met him, I’ve been introduced to crawfish, jambalaya, gumbo, and his favorite… key lime pie. His preferred version comes from his mom, who knows his craving for super bold flavors, rendering this favorite pie a bit too powerful for the rest of us – unless we’re willing to walk around with puckered faces until the citric acid wears off.
These Key Lime Sugar Cookies are my attempt to turn his favorite pie into a cookie. And let me just tell you he loves it and so do I. These cookies turned out to have all the flavor from the inspired pie minus the tartness of the limes that one would expect to have.
These Key Lime Sugar Cookie are incredibly balanced, soft, and addictive as evidenced by my hubby inhaling three before acknowledging my existence. And while I’m not the biggest key lime pie fan, I really love these cookies and devoured almost just as many as my husband.
So looking for a twist on a classic Southern pie or just a cookie that everyone will ewe and awe over – try these Key Lime Sugar Cookies. An easy recipe for a soft, chewy sugar cookie with a punch of lime.
Key Lime Sugar Cookie - a key lime sugar cookie and lime buttercream - A classic Southern pie made into a simple and delicious cookie.
- Lime Sugar Cookies
- 1 1/4 cups white sugar
- 1 cup butter
- 3 egg yolks
- ½ teaspoon clear vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 3 tablespoons key lime or lime zest
- 4 key limes or 1 large lime, juiced
- Lime Frosting
- Recipe makes 3 cups
- 4 cups confectioners' sugar
- 1 lime, juiced
- 3 tablespoons lime zest
- 1/2 cup butter
- 5 tablespoons milk
- ¼ teaspoon lemon flavoring
Lime Sugar Cookies
Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
Cream together sugar, lime zest and butter. Beat in egg yolks, lime juice and vanilla.
Add flour, baking soda, and cream of tartar. Stir.
Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10-12 minutes, until tops are cracked and just turning color.
In a large bowl, cream together the confectioners' sugar and butter until smooth. Gradually mix in the milk, lemon flavoring, lime zest and juice with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.