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Lime Cookies Recipe

Easy lime cookies made with white cake mix, fresh lime juice and zest, and a simple lime glaze. One bowl, about five minutes of prep.
Prep Time5 minutes
Cook Time15 minutes
Total Time1 hour
Servings: 30 cookies
Calories: 82kcal
Author: Lucy Brewer

Ingredients

Cookies

  • 1 white cake mix
  • ½ cup cake flour
  • 1 butter, softened
  • 1 large egg
  • ¼ cup fresh lime juice
  • 2 tablespoons lime zest

Glaze

  • ½ cup powdered sugar
  • 1 teaspoon lime zest
  • 2 teaspoons lime juice
  • 1 teaspoon milk, plus more as needed

Instructions

Cookies

  • Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
    A square baking sheet lined with a large piece of white parchment paper on a rustic white wooden surface.
  • In a large bowl, combine the white cake mix, cake flour, butter, egg, lime juice, and lime zest. Mix until well combined.
    A glass mixing bowl containing flour, an egg, and wet ingredients sits on a white wooden surface next to a green cloth, eggshells, and a small bowl with zest.
  • Scoop the dough with a small cookie scoop and place on the prepared cookie sheet. Bake for 15 minutes, or until the edges are lightly browned.
    Twelve unbaked dough balls are arranged in rows on a parchment-lined baking sheet, with a cookie scoop and mixing bowl visible nearby.
  • Let the cookies sit on the cookie sheet for 5 minutes, then transfer to a cooling rack and cool completely before glazing.
    A cooling rack with 20 round, pale lime cookies sits on a white wooden surface, surrounded by halved limes, white flowers, and a yellow floral cloth.

Glaze

  • In a medium bowl, combine the powdered sugar, lime zest, lime juice, and milk. Mix well. If the glaze is too thick, add more milk 1 teaspoon at a time until it reaches a drizzling consistency.
    A glass bowl with powdered sugar and lime zest on a white wooden surface, with three empty small bowls above it.
  • Drizzle over the cooled cookies.
    Three lime cookies stacked on parchment paper, with lime wedges and white candies nearby. More cookies and a blurred flower are in the background.

Notes

  • Best served cold. Store airtight at room temperature up to 1 week; the refrigerator keeps them firmer.
  • Freeze the dough in balls, or freeze baked cookies unglazed and glaze after thawing.
  • Swap the lime for lemon or orange to change the flavor. [Lucy: confirm butter state, softened vs melted.]
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