Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 tbsp brown sugar
- 1 large egg (plus 1 extra yolk, optional)
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- Zest of 2–3 key limes
- 2 tbsp fresh key lime juice
- 2 1/4 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 cup white chocolate chips
- Optional: 1/2 cup toasted coconut or crushed graham crackers
Instructions
- Cream room temperature butter with both sugars until light and fluffy (2–3 minutes).
- Add egg, vanilla, and almond extracts; mix until fully combined.
- Fold in lime zest and lime juice.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients in thirds, mixing gently.
- Fold in optional add-ins like white chocolate, coconut, or graham crackers if using.
- Cover and chill dough for at least 1 hour (overnight is best).
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Scoop dough into balls and place 2 inches apart.
- Bake for 9–11 minutes until edges are set and centers look soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
- Optional: drizzle with key lime glaze, dust with powdered sugar, or top with lime zest.
Notes
Store in an airtight container at room temp for 3–4 days with a slice of bread to maintain moisture. Freeze dough balls or baked cookies for up to 3 months. Try variations like sandwich cookies, shortbread style, or even cookie bars!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg