Thick, crisp-edged Key lime Sugar cookies are perfect to munch on this summer, bursting with bright citrus flavor. The freshness of lime from the glaze paired with subtle sweetness is so refreshing, that you will be coming back for more for sure. And, these delicious cookies are eggless made with whole wheat!
Key Lime is one of my favorites and so is sugar cookies. Now, there are in a single recipe :D. And, my little one too developed his interest in sugar cookies. So, sugar cookies became a regular at our house. To make key lime sugar cookies recipe healthy, I swapped the regular all-purpose flour with whole wheat, yet these are irresistibly buttery and delicious.
Since these are cut out cookies, you can swap key-lime with any other icing of your choice and it is a fun project to do along with your little one. But first, try out this amazing key lime icing. I have also shared a few tips that I have learned while making these key lime sugar cookies ‘n’ number of times.
Why key limes vs regular limes?
Key Limes have a big and bold flavor. They are typically small in size and have a lot of seeds too. The skin is thin and tends to be a little on the yellow side. There are more aromatic and citrusy than the regular ones, and slightly tart. I prefer these for lime-based desserts over Persian limes
Ingredients that you need for making these cookies –
- Whole wheat flour
- Vanilla essence
- Key lime juice (optional)
- Confectionary sugar
- lime zest
- lime juice
- Prevent the cookie from spreading: Always roll out the dough BEFORE chilling it in the refrigerator, this prevents the cookie from spreading. Roll out the doll as soon as you are done making it. At this point, the dough will be too soft to cut. So, let it chill until the dough hardens.
- Also, I roll out the cookie dough directly on a silicone baking mat or parchment paper so it is easy to transfer it to the refrigerator. Pick it up, put it on a baking sheet, and place it in the refrigerator. Next, slice them and transfer the mat to the baking tray.
- Make sure the butter is at room temperature but not melted. It should just slightly be soft when you touch it. This will help the cookies not spread too much during baking.
Make cookie dough. You only need 5-6 ingredients. Creamed butter and sugar provide the base of the cookie dough. Vanilla extract adds flavor. A little salt to balance the sweetness and Whole-wheat flour is an obvious addition. Add salt only if you add unsalted butter.
Cream butter(Use room temperature) and powdered sugar, add vanilla essence, key lime juice for extra zing(optional).
Next, add salt and whole wheat flour. You can also add a pinch of baking powder to provide the lift for your cookies, I have skipped it though.
Divide the dough.This is totally optional, I recommend it as it is easier to work with smaller section of dough
Roll out cookie dough. Roll it out to 1/4 inch thick or just under 1/4 inch thick. This is on thicker sides, and it produces soft cookies
Chill rolled out cookie dough. Chill the cookie dough for at least 1-2 hours. Without chilling, these cookie-cutter sugar cookies won’t hold their shape.
Cut into shapes. You can use any cookie cutter of your choice. I recommend, placing the cut out cookies in the refrigerator while the oven is being pre-heated.
Bake & cool. Depending on size, the cookies take about 12- 15 mins to bake
Allow it cool, and then decorate.
Powdered Sugar Icing:
This is one of the easiest glazes that you can prepare. Simply use a mix of powdered sugar and lime juice. Whisk the two ingredients together, then place it on top of the cookies.
Allow the glaze to set completely before you store the cookies. It can be stored in an airtight container for up to a week.
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Key Lime Sugar Cookies
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1/2 tsp vanilla essence
- 3/4 cup unsalted butter room temperature
- 1 tsp salt
- 1/2-1 tsp key lime juice //optional
- 1/2 cup powdered sugar
- 2 tablespoons lime juice
- Zest from a lime to sprinkle on top
- Slice the butter and place them in a large bowl. Combine sugar, salt, and flour with butter, and mix until a dough is formed.
- Place the dough on a parchment paper, place another parchment paper on top of the dough, and roll it from left to right, rotate 90 deg, and roll again to a rectangle-shaped dough slab with 1/4th inch thick .Adjust the sides to get straight and smooth edges.
- Cover and chill the rolled dough for at least 2 hours.
- After removing the top layer of parchment paper, using a cookie cutter of your desired shape, make the cut out of the dough and refrigerate for another 10 mins. You can sprinkle sugar on the slices if needed.
- Preheat the oven to 350 deg F. Bake for 15 -18 mins or until edges turn lightly golden.
- Straighten the edges of the cookies using scrapper immediately after removing the cookies from the oven.
- Allow them to cool on a pan until the bottom is set, and then transfer to a wire rack.
Prepare the glaze
- Whisk powered sugar and lime juice until transparent. Add lime zest.
- drizzle tsp of glaze over each cookie, and then allow it to dry.
- Room temperature butter is essential
- Along with vanilla essence, you can also add almond extract or coconut extract for the depth of flavor.
Did you make this recipe?