Key Lime Jewel Cookies
Transform your dessert table with these delightful Key Lime Jewel Cookies, a citrusy treat that's as elegant as it is delicious. Perfectly tender thanks to a buttery dough enriched with cornstarch, these thumbprint-style cookies are infused with the zesty brightness of key lime juice and zest. Each cookie is crowned with a luscious dollop of lime curd, creating a stunning “jewel” centerpiece that adds both flavor and visual appeal. Finished with a light dusting of powdered sugar, these cookies balance tangy and sweet in every bite. Quick to prep and bake in under an hour, they’re an irresistible option for any occasion, from afternoon tea to holiday gatherings. Their tropical twist and fresh lime aroma make them a standout addition to your cookie repertoire!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon key lime zest
- 2 tablespoons key lime juice
- 0.5 teaspoon salt
- 0.5 cup lime curd (store-bought or homemade)
- 0.25 cup powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2 minutes.
Add the egg yolk, vanilla extract, key lime zest, and key lime juice to the butter mixture. Beat until well combined.
In a separate bowl, whisk together the flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Be careful not to overmix, as this can make the cookies tough.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a small spoon, press a shallow indentation into the center of each cookie.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers should remain pale.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are fully cooled, spoon a small dollop of lime curd into the indentation of each cookie.
Lightly dust the cookies with powdered sugar to finish.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 10.0 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 19 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
