First preheat your oven to 350°F.

Now start by zesting and juicing your key limes as well as measuring everything else out. This “mise en place” is the standard of cooking that makes your kitchen more efficient.

Now that you’re all set up, add the butter and both the light brown and white sugar to your mixer. Using the paddle attachment, mix on low to medium speed for 5 minutes. Scraping the sides down as needed so that the butter and sugar become fully creamed together.

Now add your egg and continue mixing for another 2 minutes. Then add the vanilla, zest, and key lime juice and mix for 1 more minute.

Mix your dry ingredients together in a separate bowl. Now on low speed, slowly add the dry mix to the wet ingredients until your dough has formed. Do not over mix or the gluten in the flour can become activated and make a dense cookie.

Now set up your baking tray, preferably with a silicone baking mat, and form your cookie dough balls with 3 inches between each one. Press down on each one slightly with the palm of your hand.

Place the tray onto the middle rack of your oven and bake for 14 minutes.

Once finished they should be lightly browned on the edges. Remove them from the oven and place onto a cooling rack for 5 minutes.

Now enjoy these insanely delicious key lime cookies while they’re still warm. You don’t get to do that with key lime pie! They also taste great fully cooled by the way, but who doesn’t love a nice warm cookie?

P.s. I have since tried them with vanilla ice cream… So I must recommend making ice cream sandwiches.