These Key Lime Cooler Cookies are deliciously buttery, bursting with fresh key lime flavor, and rolled in powdered sugar. They keep for up to 2 weeks and are perfect for holiday baking!

Key lime cooler cookies on a plate with bite out of top cookie.

My mom used to buy lime cooler cookies at the store when I was growing up. They were so light and refreshing, and they literally melted in my mouth!

Years ago I thought it would be fun to create a homemade version with fresh key limes, and these Key Lime Cooler Cookies were born.

These light and buttery cookies have fresh citrus flavor that offsets the coating of sweet powdered sugar just perfectly.

These cookies are very similar to my reader favorite Greek butter cookies, except that recipe includes a bit of almond flour and fresh Meyer lemon.

There are so many other similar versions of these cookies, including Russian tea cakes and Mexican wedding cookies by Love and Lemons.

This key lime cookie recipe holds a special place in my heart because I adore key limes. I fell in love with them years ago after I made my first key lime pie, and they’re wonderful in my key lime bars as well.

This recipe provides me with another way to enjoy one of my favorite varieties of citrus!

Key lime cooler cookies on parchment paper with lime.

Why you’ll love this recipe

  • Buttery and refreshing. Key lime cookies are light and buttery, bursting with the refreshing flavor of key limes, and they’re coated in powdered sugar.
  • Easy to make. They require minimal ingredients, prep time, and they’re a great baking project for the kids.
  • Perfect for holidays. These cookies are incredibly festive, making them perfect for the holidays. We like to make them for Easter, and they’re a great addition to a Christmas cookie box.
  • Great for gift giving. These cookies are perfect for holiday gift giving because they keep for up to two weeks.

Recipe ingredients

There are just a few simple ingredients in these key lime cookies. They’re similar to snowball cookies, but the fresh key lime flavor sets them apart!

Key lime cookies ingredients.

Ingredient notes

  • Flour. You’ll need 3 cups of all purpose flour for these cookies.
  • Butter. Be sure that the butter is softened to room temperature. If using salted butter, omit the 1/4 teaspoon of salt.
  • Powdered sugar. The powdered sugar, also known as confectioner’s sugar, has a finer texture than granulated sugar, and also includes cornstarch. This texture lends a soft, melt-in-your-mouth consistency that granulated sugar simply can’t provide. The cookies are also rolled in powdered sugar when they’re still warm from the oven, which creates a snowy white coating and additional sweetness.
  • Key limes. Fresh key lime juice and zest add a pop of fresh, tangy flavor that contrast perfectly with the buttery, sweet flavor of the cookies. I don’t recommend using bottled key lime juice because it just doesn’t have that fresh flavor. If key limes aren’t available, substitute with regular limes, lemons or your favorite citrus.
  • Egg yolk. Cooler cookies, or snowball cookies, don’t always include egg yolk, so it’s really an optional ingredient. The lecithin in the egg yolk helps bind the dough together, making it easier to handle. The yolk also adds richness to the cookies.
  • Baking powder. Provides leavening to the cookies.
  • Salt. Helps balance out the flavors. If using salted butter, omit the additional salt.

How to make key lime cookies

These key lime cookies are incredibly easy to make, and are a great family baking project.

They take roughly 10-15 minutes of prep, then the dough is rolled into balls and baked. The fun part is rolling the warm baked cookies in powdered sugar!

Pro tip: Be sure that the butter is softened to room temperature prior to baking. To speed up the process, cut the butter into small chunks.

See the recipe card below for full instructions.

How to make key lime cookies.
  1. Whisk the flour, baking powder and salt in a small bowl until incorporated.
  2. In a large bowl, cream the butter and 1 cup of powdered sugar until light and fluffy, about 2-3 minutes.
  3. On low speed, mix in the egg yolk, lime juice and zest until incorporated.
  4. 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.
  5. Roll the dough into 1″ sized balls and place 1″ apart on the prepared baking sheets.
  6. 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.
Key lime cookies coated in powdered sugar on a baking sheet.

FAQs

What’s the difference between key lime cooler cookies and snowball cookies?

These cookies are essentially snowball cookies in that they are both made with butter, flour, powdered sugar and vanilla. The refreshing key lime flavor sets these cookies apart!

What does key lime taste like?

Key limes have a very distinct flavor profile. They have a more concentrated lime flavor than regular limes without being overwhelmingly sour.

Aside from that, they have a subtle sweetness that offsets the tart flavor, along with a strong floral aroma and flavor.

Can I substitute regular lime for key lime?

You can definitely substitute key limes with regular limes in these key lime cookies…the flavor will just vary slightly. You can also use lemon, Meyer lemon, orange or your favorite citrus.

Do I have to use egg yolks in this recipe?

I prefer to use egg yolks in these key lime cooler cookies as they add richness, and the lecithin in the yolks helps bind the dough together and make it easier to handle.

The egg yolks are completely optional however. If you have an egg allergy or simply prefer not to use them it is safe to omit them entirely. Just be aware the cookies will have a crumblier texture and the dough will not be as easy to handle.

Can I use granulated sugar instead of powdered sugar in key lime cookies?

For best results, do not substitute granulated sugar for powdered sugar in this recipe. The powdered sugar is finer in texture and includes cornstarch, which gives key lime cookies a softer, melt-in-your-mouth consistency.

The powdered sugar is also necessary for the signature coating of these cooler cookies. They just wouldn’t be the same without it.

Key lime cooler cookies stacked on a plate with lime slices.

Recipe notes

  • Pro tip: Be sure that the butter is softened to room temperature prior to baking. To speed up the process, cut the butter into small chunks.
  • 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 for key lime pie.
  • Substitute the key limes with any citrus!  Regular limes, lemon, orange, blood orange and grapefruit are all great options.
  • Store in an air tight container for up to 2 weeks.
Close up of lime cookies on a plate.

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

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Key lime cooler cookies on a plate with bite out of top cookie.

Key Lime Cooler Cookies

Key Lime Cooler Cookies light and buttery, bursting with fresh key lime flavor, and coated in powdered sugar! They're so easy to make and they keep for up to two weeks!
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Ingredients

  • 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

Instructions 

  • 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.
    3 cups all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
  • 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.
    2 sticks unsalted butter, 1 large egg yolk, 1/4 cup fresh key lime juice, 1 tablespoon key lime zest, 3 cups powdered sugar
  • 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 until well coated, and place back on the baking sheet to cool completely. It's a good idea to sift any remaining powdered sugar over the tops of the cookies for storing. Enjoy!

Notes

  • Pro tip: 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 for key lime pie.
  • 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 for key lime pie.
  • Substitute the key limes with any citrus!  Regular limes, lemon, orange, blood orange and grapefruit are all great options.
  • Store in an air tight container for up to 2 weeks.

Nutrition

Serving: 1cookie, Calories: 124kcal, Carbohydrates: 18g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 19mg, Sodium: 23mg, Potassium: 15mg, Fiber: 1g, Sugar: 10g, Vitamin A: 164IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in March 2013. The photos have been updated to include step by step photos and the text has been modified to include more recipe information.

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