Description
These Vegan Key Lime Cookies combine zesty lime flavor with a soft, chewy texture, perfect for a refreshing plant-based treat. Made with vegan butter and yogurt, these cookies are easy to prepare and offer a delightful tropical twist on a classic favorite.
Ingredients
Scale
For the Lime Sugar
- 250 g granulated sugar
- 3 tablespoons lime zest (freshly grated, approx 3 regular or 6 key limes)
Wet Ingredients
- 130 g vegan butter (room temperature)
- 40 g Greek-style vegan yogurt or skyr (or regular unsweetened soy or coconut yogurt)
- 4 teaspoons lime juice (freshly squeezed)
- ½ teaspoon vanilla extract
Dry Ingredients
- 200 g all-purpose flour (plain flour), sifted
- ½ teaspoon baking powder (sifted)
- ¼ teaspoon baking soda (sifted)
- ¼ teaspoon sea salt
Instructions
- Flavor the sugar: In a large mixing bowl, add the granulated sugar and freshly grated lime zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant. Reserve 50 g of this lime sugar mixture in a small bowl for coating the cookies.
- Mix the wet ingredients: Add vegan butter to the remaining lime sugar and whisk with a hand or stand mixer for 2-3 minutes until light and airy. Then add the vegan yogurt, fresh lime juice, and vanilla extract, whisking again until well combined.
- Mix the dry ingredients: Add the sifted all-purpose flour, baking powder, baking soda, and sea salt to the wet mixture. Fold gently using a spatula until the dough comes together.
- Chill: Cover the dough tightly with plastic wrap and refrigerate for 30 minutes to firm up.
- Shape and freeze: Scoop 12 portions of dough with a cookie scoop and roll each into a ball. Roll the balls in the reserved lime sugar mixture, then place them on a parchment-lined tray. Freeze the cookies for 15-20 minutes while preheating the oven.
- Preheat the oven: Set your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F).
- Prepare for baking: Place the cookies on parchment-lined baking trays, spacing them at least 4 inches apart. If needed, bake in batches.
- Bake: Bake for 12 minutes for soft and chewy cookies or up to 14 minutes for crispy edges. Immediately after baking, use a large cookie cutter or glass to gently round off the edges to achieve a neat, round shape. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- The recipe uses vegan butter and vegan yogurt, making these cookies fully plant-based and dairy-free.
- Lime zest is essential for the vibrant flavor; using freshly grated zest from key or regular limes is recommended.
- Rolling cookies in the lime sugar before freezing enhances their citrusy crust and prevents stickiness.
- The optional step of rounding hot cookies with a cookie cutter helps achieve a professional and uniform appearance but can be omitted if preferred.
- Original recipe measurements and other variations may be available; this version has been optimized for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
