Description

These Vegan Key Lime Cookies are a delightful twist on a classic favorite, offering a zesty lime flavor combined with a soft, chewy texture or a crisp finish based on your baking time. Made with vegan butter and yogurt, these cookies are dairy-free yet packed with bright citrus notes from fresh lime zest and juice. Perfect for a refreshing treat or a party dessert, these cookies are easy to prepare and wonderfully flavorful.

Ingredients

Scale

Citrus Sugar Coating

250 g granulated sugar
3 tablespoons lime zest (freshly grated, approx 3 regular or 6 key limes)

Dough

130 g vegan butter (room temperature)
40 g Greek-style vegan yogurt or skyr (or regular unsweetened soy or coconut yogurt)
4 teaspoons fresh lime juice (freshly squeezed)
½ teaspoon vanilla extract
200 g all-purpose flour (plain flour), sifted
½ teaspoon baking powder (sifted)
¼ teaspoon baking soda (sifted)
¼ teaspoon sea salt

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Instructions

Note Adjustments: The recipe has been updated with minor tweaks based on feedback, with original measurements noted separately.
Flavor the Sugar: In a large mixing bowl, combine the sugar and lime zest. Use your fingertips to rub the lime zest into the sugar until it’s fragrant. Remove 50g (¼ cup) of this lime-sugar mixture and place it into a small bowl for later use in coating the cookies before baking.
Mix the Wet Ingredients: To the remaining 200g of lime sugar, add the room temperature vegan butter. Using a hand mixer or stand mixer, whisk for 2–3 minutes until the mixture is light and airy. Then add the vegan yogurt, freshly squeezed lime juice, and vanilla extract. Whisk again until everything is fully combined.
Mix the Dry Ingredients: In the same bowl, add the sifted all-purpose flour, baking powder, baking soda, and sea salt. Use a spatula to fold the dry ingredients carefully into the wet mixture, forming your cookie dough.
Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate it for 30 minutes. This helps the dough firm up and enhances the cookie texture.
Shape and Freeze: Once chilled, scoop the dough into 12 equal portions using a cookie scoop. Roll each portion into a ball, then roll the balls in the reserved lime sugar mixture to coat them. Place the coated dough balls on a parchment-lined tray or plate and freeze for 15–20 minutes as you preheat your oven.
Preheat Oven: Set your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F).
Prepare for Baking: Arrange the cookies on baking trays or cookie sheets lined with parchment paper. Leave at least 4 inches between each cookie to allow for spreading. If you only have one tray, bake in 2–3 batches.
Bake the Cookies: Bake for 12 minutes if you prefer soft and chewy cookies, or up to 14 minutes for a crispier texture. Immediately after removing from the oven, use a large cookie cutter or glass to gently round the edges while the cookies are hot—this shapes them nicely and prevents them from spreading unevenly. Let the cookies cool on the tray for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

The original recipe quantities are noted in the instructions for those who prefer the previous version.
Using fresh lime zest and juice is crucial for the bright, authentic citrus flavor in these cookies.
You can substitute vegan yogurt alternatives such as unsweetened soy or coconut yogurt if Greek-style vegan yogurt or skyr is unavailable.
Rounding the cookie edges right after baking is key to achieving the ideal cookie shape.
The cookies can be baked in batches if you only have one baking tray.