Key Lime Cookies

Total Time:
35 min
20 min
15 min

3 dozen

  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 1/4 cup Key lime juice
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 2 cups prepared Key lime curd
  • 1 cup powdered sugar, for sprinkling
  • Preheat oven to 350 degrees F.

  • In a large bowl, with an electric mixer, cream butter and sugar until fluffy. Add the eggs 1 at a time and the lime juice, and mix well. In separate bowl, combine flour, baking powder and salt. Gradually add the flour mixture to butter mixture until incorporated. Dough should be stiff but not dry. Shape into 1-inch balls, press thumb into center of balls to make an indentation, being careful not to press through to the bottom. Fill indentations with about 1 tablespoon Key lime curd. Bake for 15 minutes, until lightly brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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3.4 25
I have tried these cookies twice before (using this recipe) and I liked them. But for some reason I didn't like the way mine came out and I followed every step of the recipe. First of all, they are way too sweet. I also think the cook time/temperature is a bit off. The edges turned brown before the rest of the cookie was cooked, so it was too soft, but yet the curd started to dry out in the middle. I don't think I would make these again, using this recipe at least. The recipe makes a whole bunch of cookies, so to me it was a waste if I didn't even like them. VERY disappointed! item not reviewed by moderator and published
I couldn't find Lime Curd at my grocery store so I substituted Lemon Curd... so I guess mine were more like Lemon/Lime cookies. They were delicious. My only complaint is that they can't be stacked on a serving plate because they stick to each other due to the curd. item not reviewed by moderator and published
The recipe calls for "prepared" key lime curd, which is the kind you find in a jar or bottle at the grocery store. This was a cookie contest, not a curd-making contest, so it seems reasonable enough for her to win the round with this cookie. However, should you find using store-bought curd distasteful and offensive, I'm sure if you search online you can find plenty of recipes for homemade key lime curd. By the way, America's Test Kitchen did a taste-test comparision of key limes versus persian limes, and found that there was practically no difference in the taste. So I would say feel free to use fresh lime juice in place of the bottled stuff if that floats your boat. Personally, I think adding a little lime zest wouldn't be out of line. :) item not reviewed by moderator and published
No recipe for the key lime curd! This is only half written, I can't believe she won the contest with only half a recipe! item not reviewed by moderator and published
I read the reviews of the other ladies prior to baking because I noticed the tackiness of the dough, and I used the suggestion of dipping my fingers in sugar. I made the curd mysellf, and I have to say I liked this cookie alot. I LOVE key lime pie, so this cookie is just like having a mini pie in your hand. I put just a touch extra lime in the dough, but other than that - this recipe is great. I will DEFINITELY do it again. item not reviewed by moderator and published
I love this cookie. I watched Ms. Hurt make it on the Cookie Challenge where she won first place. However, at the challenge the judges picked her cookie as the best because it was the only cookie that had real fruit in it. The judges forgave her to looks of the cookie due to the altitude. I believe there is something wrong with the dough. I live at sea level and the cookies do not hold up to let the curd melt in the middle of the cookie. Does Ms Hurt have any suggestions as to how to get the dough the right texture so they bake beatifully and the curd stays in the middle. dissappointed, from San Diego item not reviewed by moderator and published
The only reason I didn't give these 5 stars is because I had to tweak a few things. The first time I made them they stuck to the pan which made them hollow out and I ended up throwing them away. I tried them again this time using parchment and taking them out of the oven after about 13 minutes - just before they started to get brown. This worked out perfectly. And instead of using curd, I frosted them with a mixture of confectioner's sugar, key lime juice and some key lime zest. They got rave reviews, but beware - they are addictive! item not reviewed by moderator and published
Should have been 15 minutes @ 375 F. I substituted the lime curd for coconut flakes (1 c). item not reviewed by moderator and published
Very easy cookies to make. I followed the recipe exactly, and they turned out great! I used key lime curd & key lime juice. item not reviewed by moderator and published
I saw these cookies being made on the challenge episode. I took the time to look them up. Key lime curd recipe was not there. The information to find key lime curd was not there. They looked great. I wish that I could make them. item not reviewed by moderator and published
These are the sweetest little cookies ever. They have a great zing to them. I make the curd from scratch - there is a recipe on The lime curd in the store is nasty. item not reviewed by moderator and published
I had read all the reviews prior to making the cookies so I prepared myself for what to expect with the dough. I added about 1/2 cup extra of flour and a little extra lime juice (1-2tbs). I used a cookie scoop to dip the cookies, yes they stuck to the scoop a bit but it worked well. Another GREAT TIP - the cookies stuck really bad to a well greased cookie sheet so I used parchmant paper and that worked really well. The recipe said to move the cookies to a cooling rack, can't very well do that until they cool awhile because the curd will fall through the cookie and the rack. HOPE THIS HELPS!!!! item not reviewed by moderator and published
the idea was a great one. unfortunately the recipe doesn't work. The cookies are too wet and even if you use spoons to make the balls they spread in the oven making a flat sticky cookie. The curd was a great idea and this could easily have become a favorite cookie of mine had the recipe worked. I ended up throwing out the entire batch except for the two that my daughter and I tried. Look for a differen recipe. This one was a waste of time and ingredients. Sorry. item not reviewed by moderator and published
I love the taste of the batter, however at the proportions in the recipe, the batter is too soft to handle and make into balls. I added more flour but it was still too tacky. I used two teaspoons to form the balls and pressed an indentation into the center of the balls for the curd. The cookies taste good but don't look good. item not reviewed by moderator and published
Yes the dough is a little soft, but all I did was put flour on a plate and dip my fingers as I rolled out my dough. Do not make them to big or they will spread and run together. 1/2 balls were plenty big enough for me. I got 5 dozen cookies from this recipe! Very yummy! item not reviewed by moderator and published
Delicious cookies and very easy to bake. item not reviewed by moderator and published
These were good, but I've never understood all the hype about key limes, because everything made from them just tastes like lemon. These tasted very much like a lemon bar that I make, but actually weren't quite as good because they didn't have as much "curd" as a lemon bar and the dough wasn't a very nice consistency. And these were VERY time consuming because I had to do EVERYTHING from scratch. (Yes, I squeezed 28 cherry-sized limes! I made the curd using Ina Garten's recipe, reducing the sugar to 1 cup.) The dough was very sticky, but refrigeration solved that problem. I believe these are SUPPOSED to spread, as the curd then became a sort of topping to the cookie. I didn't have trouble getting them off an ungreased sheet, but I might have if they had cooled at all on the pan, as there is a LOT of sugar in the dough. Lastly, these were better the next day after they had softened a bit and the flavors mingled. item not reviewed by moderator and published
You have to like lime to love these cookies, and I do! They were very easy to make, although you may need to add more flour to the dough to make it workable. I did not have key lime juice or curd, so I used regular lime juice and regular lime curd and they came out fantastic! I will definetly make these again, they would be perfect for the summer! item not reviewed by moderator and published
Awesome cookie, however, needs at least 3 1/2 cups of flour. The dough was a little sticky, but kept rolling and it finally came together. item not reviewed by moderator and published
The cookie dough was really wet and hard to handle. I had to work fast, put it in the frige severals times and flour my hands continuously. The thumbprint didn't come-out because the cookies rose to much. The flavors are good but not great and not worth the trouble in my opinion. item not reviewed by moderator and published
I made these for my son to enter into a cookie contest at his work - they won first prize. I didn't change a thing. item not reviewed by moderator and published
The cookie dough was too wet to roll into balls. The dough spread out too far on the cookie sheet and although they were delicious, the amount of butter is enough for a heart attack!! item not reviewed by moderator and published
I didn't have a problem rolling them out I just rolled lightly until I had a round ball and didn't over work them. I always use parchment paper when I bake cookies and these came off without a problem. I also made my own key lime curd for them and my family loved them. Will make them often!! item not reviewed by moderator and published
but was way too pasty to roll into a ball even after adding 3 more Tbs. flour. Had to refrigerate 1+ hrs. to handle. Also, cookies need 2 1/2 inch min. to spread. item not reviewed by moderator and published
Perhaps I didn't make them correctly but I followed the recipe exactly. These cookies tasted great but were incredibly crumbly and very difficult to get off the pan, even after using PAM. item not reviewed by moderator and published