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Key Lime Thumbprint Cookies

Key Lime Thumbprint Cookies

Course Dessert
Keyword cookies, key lime
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24 cookies


For the cookies:

  • 1/2 c unsalted butter room temperature
  • 1/3 c sugar
  • 1 egg yolk large
  • 1 Tbs lime zest
  • 1/2 tsp vanilla
  • 1 c all purpose flour
  • 1/2 tsp salt

For the Key Lime Curd:

  • 1/2 c key lime juice
  • 1/4 c water
  • 2/3 c sugar
  • 2 Tbs corn starch
  • zest of 1 lime
  • 1/8 tsp salt
  • 2 Tbs almond milk
  • 2 tsp coconut oil

For the icing:

  • 3 Tbs powdered sugar
  • 1 tsp key lime juice


  1. Preheat your oven to 375ยบ F and line two cookie sheets with parchment or baking mats.

  2. In the bowl of your stand mixer or a large mixing bowl beat together the butter and sugar, then add the egg, lime zest and vanilla, mix well.

  3. Add the flour and salt, mix until the dough forms.

  4. Scoop the dough using a 1 Tbs scoop and gently press an indent into the center of each cookie.

  5. Bake for 8-9 minutes, until edges start to llghtly brown, re-press any puffed up centers, add 1/2 tsp of lime curd in each indent and bake for an additional 2 minutes.

  6. Let the cookies cool on the pans for 5 minutes, then transfer to a wire rack and cool completely.

  7. In a small zip top bag mix together the powdered sugar and lime juice, drizzle the icing over the cookies and serve.

  8. Store any remaining cookies in an airtight container between layers of wax paper and refrigerate for up to 5 days.