Description
These Vegan Key Lime Cookies are a zesty, refreshing treat combining tart key lime flavor with a soft, chewy texture. Made with vegan butter, lime zest, fresh lime juice, and dairy-free yogurt, they deliver citrusy brightness in every bite. Coated in a lime-scented sugar mixture and baked to perfection, these cookies are ideal for a light, flavorful dessert that’s completely plant-based.
Ingredients
Scale
For the Lime Sugar Coating
- 50 g granulated sugar (from the total sugar amount)
- 3 tablespoons lime zest (freshly grated, approx 3 regular or 6 key limes)
Wet Ingredients
- 200 g granulated sugar (remaining after setting aside lime sugar for coating)
- 130 g vegan butter, room temperature
- 40 g Greek-style vegan yogurt or skyr, or unsweetened soy or coconut yogurt
- 4 teaspoons freshly squeezed lime juice
- ½ teaspoon vanilla extract
Dry Ingredients
- 200 g all-purpose flour, sifted
- ½ teaspoon baking powder, sifted
- ¼ teaspoon baking soda, sifted
- ¼ teaspoon sea salt
Instructions
- Flavor the sugar: In a large mixing bowl, rub the lime zest into the granulated sugar using your fingertips until the mixture is fragrant. Set aside 50 g (¼ cup) of this lime sugar in a small bowl for coating the cookies later.
- Mix the wet ingredients: To the remaining 200 g of lime sugar in the bowl, add the vegan butter and whisk using a hand mixer or stand mixer for 2-3 minutes until the mixture is light and airy. Then, add the vegan yogurt, fresh lime juice, and vanilla extract, and whisk again until combined.
- Mix the dry ingredients: Add the sifted flour, baking powder, baking soda, and salt to the wet mixture. Fold gently using a spatula until you form a consistent dough.
- Chill the dough: Cover the dough with plastic wrap and refrigerate it for 30 minutes to firm up and enhance the flavors.
- Shape and freeze the cookies: Use a cookie scoop to portion out 12 equal pieces and roll each into a ball. Roll the balls in the reserved lime sugar coating to cover them well. Place the coated cookies on a parchment-lined tray or plate and freeze for 15-20 minutes while preheating your oven.
- Preheat the oven: Set your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F) to ensure perfect baking temperature.
- Arrange cookies for baking: Place the frozen cookies on baking trays lined with parchment paper, spacing them at least 4 inches apart to allow spreading. Bake in batches if necessary.
- Bake the cookies: Bake for 12 minutes for soft and chewy cookies or up to 14 minutes for crispier edges. Right after removing from the oven, use a large cookie cutter or glass to carefully round off the edges for a neat, uniform shape. This step helps create the classic round cookie appearance.
- Cool down: Let the cookies cool on the baking tray for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Original recipe versions used slightly different measurements for some ingredients; adjustments were made for optimal balance based on feedback.
- Lime zest and juice are best when freshly squeezed from key limes or regular limes to maximize flavor.
- Using room temperature vegan butter helps achieve a light, airy creaming when mixing.
- Coating cookies in lime sugar prior to freezing and baking adds a delightful citrusy crunch.
- Rounding the edges right after baking ensures the cookies have a beautiful, professional appearance.
- These cookies keep well stored in an airtight container at room temperature for up to 4 days or in the fridge for about a week.
