close up shot of Lime Cookies stacked on a stand

Lime cookies are a zesty and tropical treat that combines the tangy lime flavor with the sweet coconut in every delicious bite.

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Prep Time10

Cook Time14

Total Time39

Servings cookies

Table of Contents

Lime Cookies Ingredients
How Do They Taste?
Quick Guide To Making Lime Cookies
How To Serve
Storing These Cookies
More Cookie Recipes
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These soft and chewy lime cookies are bursting with fresh citrus flavor, perfectly balanced with a hint of sweetness and a buttery, melt-in-your-mouth texture. Think of them as the ultimate tropical twist on a classic sugar cookie—zesty, refreshing, and finished with a tangy lime glaze that takes them over the top.

close up shot of Lime Cookies with slices of lime

Our #1 Cooking Tip For This Recipe 👉 Freezing the cookie dough for at least 15 minutes before baking is the key to perfectly soft and chewy lime cookies. It prevents the cookies from spreading too much. Plus, it lets the flavors meld together, making that fresh lime zest shine even more.

Lime Cookies Ingredients

Lime Cookies raw ingredients that are labeled

How Do They Taste?

These Lime Cookies 🍪🍋‍🟩 are the perfect mix of zesty citrus and sweet coconut 🥥. The lime flavor shines with a bright, tangy kick, while the coconut adds a subtle, tropical sweetness.

The texture? Soft and chewy, yet sturdy enough to hold their shape—no crumbling or falling apart here. If you love a cookie that’s refreshing, unique, and absolutely delicious, these are a must-try. 🌿✨

Quick Guide To Making Lime Cookies

Prep the dry ingredients – Whisk flour, cornstarch, baking soda, and salt. Set aside.
Cream the butter & sugars – Beat butter, granulated sugar, and brown sugar until fluffy.
Mix wet ingredients – Add lime juice, zest, eggs, and vanilla. It may look curdled—that’s normal.
Combine – Gradually mix in the dry ingredients, then gently fold in shredded coconut with a spatula.
Scoop & freeze – Scoop two-tablespoon-sized dough balls, roll them smooth, and freeze for 15 minutes.
Bake – Place cookies two inches apart on a parchment-lined tray. Bake at 350°F for 13–14 minutes, one tray at a time. Let cool for 10 minutes before transferring to a wire rack.
Glaze & enjoy! – Mix confectioners’ sugar, lime juice, and melted butter for a quick lime glaze. Drizzle over cooled cookies while they’re on the rack to avoid pooling.

💡 Pro Tip: Don’t overbake! The cookies will continue to set after coming out of the oven, keeping them soft and chewy.

How To Serve

These coconut lime cookies make a splendid addition to your afternoon tea spread. Pair them with a citrus-infused herbal tea or iced tea for a refreshing combo.

Elevate your dessert game by turning these cookies into an ice cream sandwich. Add a scoop of vanilla ice cream in between two of the cookies for a sweet treat.

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If you are a fan of lime desserts, you should also check out our key lime fudge and no bake key lime pie.

Storing These Cookies

MAKE AHEAD: You can prepare the cookie dough ahead and store it in the fridge for up to 24 hours before baking. Just remember to let it soften slightly before scooping.

IN THE FRIDGE: Store baked cookies in an airtight container in the fridge for up to five days. Bring them to room temperature before serving.

IN THE FREEZER: To freeze, arrange baked and cooled cookies in a single layer in an airtight container with parchment paper between layers. They’ll stay good for up to two months.

REHEATING: Let the frozen cookies thaw at room temperature. For a warm treat, pop them in a preheated oven at 350°F for a few minutes.

Got a cookie craving? We’ve got you covered! Whether you’re in the mood for something soft and frosted, light and airy, or rich and chocolatey, there’s a perfect treat waiting for you:

🍪 If you love a thick, slightly crumbly sugar cookie with a dreamy frosting, Swig Cookies are a must-try. They’re famous for a reason!

🥥 For those who can’t get enough coconut, these Coconut Cookies are packed with tropical flavor and the perfect mix of chewy and crisp.

🍪 Soft, pillowy, and topped with frosting, Lofthouse Cookies are the ultimate bakery-style treat—except homemade is even better!

🍫 Craving something ultra-fudgy? Brownie Mix Cookies give you all the rich, chocolatey goodness of a brownie but in cookie form (and they’re ridiculously easy to make!).

close up shot of Lime Cookies stacked on top of each other

Lime Cookies

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Lime cookies are a zesty and tropical treat that combines the tangy lime flavor with the sweet coconut in every delicious bite.

Prep Time 10

Cook Time 14

Total Time 39

Servings cookies

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Ingredients

Cookies

3 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, slightly melted (cold butter from fridge put in microwave on high for 40 seconds)
1 cup granulated sugar
¼ cup light brown sugar, packed
¼ cup lime juice, freshly squeezed
1 tablespoon lime zest
2 large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

Glaze

1½ cups confectioners’ sugar
3 tablespoons lime juice, freshly squeezed
1 tablespoon unsalted butter, melted

Instructions

Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl. Set the dry mixture aside for now.
In a separate large bowl, beat the butter, granulated sugar, and light brown sugar on high until well combined (about 2 minutes).
Beat the lime juice, lime zest, eggs, and vanilla into the butter mixture on high speed until well combined (about 1 minute). Use a spatula to scrape down the sides of the bowl. The mixture will look a bit curdled with the lime juice, but that’s perfectly normal.
Add flour mixture into the wet mixture and beat on low just until combined, until you no longer see streaks of white flour. Do not overmix.
Use a spatula (not the electric mixer) to stir in the shredded coconut. It’s important not to use the electric mixer for this step. If the dough is overmixed, the cookies won’t be soft and chewy.
Line a baking sheet with parchment paper.
Using a 2-tablespoon-sized cookie scoop, scoop balls of cookie dough onto the parchment-lined baking sheet. These cookie dough balls will be about 30 grams each. The cookies can be close together for this step but not touching, or they’ll stick together.
Use your hands to roll the cookies into round balls. If the cookie dough is sticking to your hands, very lightly spray your hands with non-stick cooking spray.
Place the tray of unbaked cookies in the freezer for 15 minutes. Freezing the cookies before baking helps to prevent the cookies from spreading too much during baking.
Preheat the oven to 350°F.
Line a second baking sheet with parchment paper, take some cookies out of the freezer, then place those cookies on the baking sheet. Cookies should be at least 2 inches from each other on the baking sheet to allow a bit of space for spreading. It is important to bake only one tray of cookies at a time to ensure an even baking temperature for all cookies. Leave the rest of the cookies in the freezer until you are ready to bake them.
Place one tray of cookies into the oven to bake. Bake each tray of cookies for 13 to 14 minutes. The baked cookies may look slightly under-baked, but they’ll continue to bake on the hot tray after you remove them from the oven. You don’t want to overbake the cookies, or they won’t be soft and chewy.
Let cookies cool for 10 minutes on the hot baking tray before removing to a wire rack to cool completely.
For the glaze: Stir together confectioners’ sugar, lime juice, and melted butter until smooth. Drizzle glaze over cooled cookies.

Notes

It’s important to measure out the flour accurately. Too much or too little flour will affect how the cookies turn out. Either use a food scale to measure out the grams exactly or use the spoon and scoop method. The spoon and scoop method means you put the measuring cup on the counter, then use a spoon to scoop flour directly out of the bag and lightly place it into the cup.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
Leave the cookies on the cooling rack when pouring the glaze over top so the drizzle doesn’t pool around them.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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