Key Lime Cooler Cookies
Key Lime Cooler Cookies are soft, buttery and bursting with fresh key lime flavor!
I’m crazy about key limes. Whenever I see them in the store, I grab a bag or two, because they’re not around all the time. I often juice them immediately and freeze the juice so that I have it when I want to make a pie.
With Easter coming, I’ve had Greek butter cookies, or kourabiedes, on my mind. They’re also known as Mexican Wedding Cookies, and Russian Tea Cakes.
Call them what you will — just don’t call them late for dessert. 🙂
Greek butter cookies are reminiscent of the boxed lemon or lime cooler cookies I used to eat when I was younger, so this year I broke tradition and did a play on that. These Key Lime Cooler Cookies are light and buttery, with a refreshing key lime flavor.
Roll them in powdered sugar, and they’re just divine. 🙂
I wanted a different recipe to base these Key Lime Cooler Cookies from, so I looked at many different versions. What I have here is my adaptation after scouring about 15 recipes. Whew! It was some serious cookie research.
If you can find key limes, grab them! Zest and juice about 4 of them for this key lime cookie recipe. Juice the rest and freeze for future use. I don’t recommend using bottled lime juice. Fresh is always best!
How to make key lime cooler cookies
When you’re done mixing your dough, it will be very crumbly, and will require just a bit of kneading to make the dough come together. I did this in the bowl, because I didn’t want any more of a mess to clean up.
I’m lazy like that. 😉
Roll the cookies into 1″ size balls, and place them on a parchment lined baking sheet about 1″ apart.
Bake them at 350 degrees for 20 minutes.
Now comes the fun part! While the cookies are still warm, roll them in powdered sugar, and place back on the baking sheet to cool. Once they’ve cooled, sift more powdered sugar over the tops.
Recipe tips and substitutions
- Key lime cookies keep in an air tight container for up to 2 weeks, which makes them great for gift giving, or just keeping around for yourself!
- You can make these without the lime juice or zest, and they’ll be traditional Greek butter cookies, but I highly recommend trying the key limes.
- Substitute key limes with any citrus! Orange, blood orange, lemon and grapefruit are all great options.
Hungry for more cookies? See all of my cookie recipes.
Love key lime? Try these key lime recipes:
Key Lime Cooler Cookies
- 3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter softened
- 3 cups powdered sugar divided
- 1 large egg yolk
- 1/4 cup fresh key lime juice regular lime juice is ok
- 1 tablespoon key lime zest
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a small bowl, whisk the flour, baking powder, and salt; set aside.
- In a large bowl, cream the butter and 1 cup of powdered sugar until light and fluffy, about 2-3 minutes. On low speed, mix in the egg yolk, lime juice and zest until incorporated.
- Add the dry ingredients, mixing on low speed just until combined. The dough will be very crumbly. Using your hands, knead the dough gently until it comes together and forms a ball.
- Roll the dough into 1" sized balls and place 1" apart on the prepared baking sheets.
- Bake at 350 degrees for 15-20 minutes, or until lightly golden brown. Check for doneness after 15 minutes, as oven temperatures do vary.
- Place the baking sheet on a wire rack. While the cookies are still warm, roll them in the remaining 2 cups of powdered sugar, and place back on the baking sheet to cool completely. Sift the remaining powdered sugar over the tops of the cookies. Store in an airtight container for up to 2 weeks.
- Make sure your key limes are room temperature so that you get the maximum juice out of them! One 1 lb. bag of key limes normally yields 3/4 cup of juice. Freeze the rest! Prep time includes zesting and juicing the limes.
- These cookies actually get better as they sit. This makes them a great cookie to ship to relatives! Store in an air tight container for up to 2 weeks.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.