Key Lime Cooler Cookies
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!
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!
Table of contents
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!
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.
- Whisk the flour, baking powder and salt in a small bowl until incorporated.
- 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.
Recipe FAQs
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!
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.
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.
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.
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.
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.
More cookie recipes you’ll love:
- Carrot oatmeal cookies
- Chocolate dipped almond horn cookies
- Christmas sugar cookies
- Coconut macaroons
- Gingerbread cookies
- Greek almond cookies
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Key Lime Cooler Cookies
Equipment
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**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.
65 Comments on “Key Lime Cooler Cookies”
Can you also freeze key lime zest?
Yes you can! ?
Your website has a script on it that has frozen up two of my computers. Super annoying.
Hi, Melissa — I’m very sorry to hear this. Can you tell me if you saw video ads or anything specific when it happened? I’d like to be able to get the problem fixed so it doesn’t happen in the future. Again, my apologies!
Hi, Melissa! I’m really sorry to hear that you’ve experienced problems on my site. Would you mind letting me know if you saw video ads when your computers froze? I’d really like to know so I can try to get the problem fixed. Thank you!
Mine burned at 20 minutes, so just a warning to anyone who may see this to keep an eye on them. Thanks for sharing!
Mine burned too. I was thinking 20 minutes was a long time to cook these delicate cookies but I followed the recipe. Very disappointed to throw a whole sheet away.
I’m really sorry this happened Stephanie! All oven temperatures are different…so many things come into play. I appreciate your feedback and I will modify the recipe to state 15-20 minutes, checking for doneness after 15 minutes. Again, I’m sorry about the burned cookies.
I love key limes too! These cookies look perfect for summer!
I can never get enough of key limes! 🙂
I’m crazy about key limes, too! I have some sitting in my fridge. And cookies coated in powdered sugar are some of my favorites. Pinned!
There’s something about key limes — if see them in the store I have to buy them! Thanks for the pin, Julie! 🙂
Living in Phoenix, we have citrus available almost year round. I’ve gotta try this recipe soon!
How nice! I love it in AZ and the access to citrus year round makes it sound even more appealing! Thanks, Jamie! 🙂
Dear Marcie, these cookies look fabulous…what a wonderful treat. I could eat them all up! xo, Catherine
Thank you, Catherine! 🙂
I love the sweet-tangy flavors in these cookies! These are my my kind of sweet treats!
Thank you, Abigail! 🙂
Can I bake these on those jelly baking mats or does it have to be parchment paper?
I always use parchment paper, Lindy, and it works out great!
I’m so glad you enjoyed them, Helen, and thank you for the feedback! 🙂
I was excited to make these for a party. I made these few days ago and, the cornstarch from the powdered sugar really came through when I tasted one. Holy batman!! Dry and made me so thirsty. I looked at my 2 powered sugar products and they do contain cornstarch. Are there actually any without added cornstarch since this recipe calls for a lot? This certainly was a baking lesson for me.
I’m so sorry to hear you tasted the cornstarch so much! Powdered sugar is “powdery” because of the cornstarch, but all products aren’t the same. For example, I bought some from Trader Joe’s and the consistency and taste were so much different — I felt there was a lot more cornstarch in it. I usually try and buy some of the better brand names like C&H sugar, etc. and I haven’t had that problem since.
I wanted to comment about corn starch in powdered sugar. My mom is allergic to corn, so we use Trader Joe’s powdered sugar. It issues tapioca starch instead of corn starch. That could be why the flavors were different. It seems to work the same in recipes (corn and tapioca starch)Â
Thank you for the info Gretchen!
These sound great! Now don’t be jealous but I have a REAL key lime tree in my new home. REAL key limes are actually yellow. The tree was grown from a cutting from a tree from the Florida Keys and the fruit is incredible. I had these cookies in Key West and I am dying to make them myself. Thanks for the recipe.
Yes, you can say I’m jealous! I use key limes all the time, so I’d love a tree…and I had no idea they were yellow! I hope you get to make the cookies soon, Laura! 🙂
I made these yesterday, because they sounded refreshing. They are! They are so good, in fact, I am making another batch with the leftover limes. I’m guessing they will freeze well. Thanks for the great recipe!
I’m so glad you enjoyed the cookies, Myrna, and thank you so much for the feedback. I have never tried freezing them — I’ll have to try that! 🙂
Marcie, I made these cookies this past weekend but used lemons instead and they were incredible! I couldn’t stop eating them. They were exactly what I was looking for. Next time, I think I am going to try them with a hint of lavender too. I’ll be sharing them on my blog this week. Thanks again 🙂
I’m glad the cookies worked out for you, Ashley, and they must be great with lemon, too! I haven’t tinkered with lavender much — I like the sound of that.
Cookie research = best research ever! If only you got to eat all of the cookies you were researching, too. I love citrusy cookies, too, so these sound like something I need to try!
That would really be eating up the research! These cookies would be great with good, old lemons, too!
I had a chance last week to try Key Lime Coolers last week and OMGOSH what a delightful little party in my mouth that left me longing for more!!! I hd an 8 oz. bag that cost me $7.99 ( I didn’t see a price on the shelf but thought, they couldn’t be that much, so I put them in my cart!) it wasnt’ until I got home and looked at my receipt and nearly fainted, but yes folks they were that good and the guilt quickly faded!!! I don’t know why these jewels are so expensive, so I went on a mission to see if I could duplicate that recipe and stumbled upon your sight that seems to copy cat their recipe! my question is this… I live in an area where you can’t find key limes very often and I live in the country so getting to a specialty market is almost impossible! I did however find some key lime juice made from concentrate in the wine section at our grocery store… I know it wouldn’t be the same as using fresh key limes but will this work in a pinch?? I also grated some regular limes and put it in some powdered sugar to flavor the sugar, ( tip– when doing this, dry the zest 1st before adding to the sugar, the moisture from the zest made the sugar clumpy, but I’ll just put it in a processor once “done”) but so far; the flavor is just phenomenal) !! anywho— I plan on using your recipe to duplicate those coolers I had, do you think they will taste ok using the key lime concentrated juice and if so, how much should I use? Thank you for this wonderful research, I’ve enjoyed reading!!!
Hi Sherrie! That is very expensive and I hope you find that this recipe is a good replacement! I’ve used the key lime concentrate in pies and I prefer fresh lime juice — if I can’t find key limes I use the same amount of regular lime juice. If you want to try it I would use the same amount that the recipe calls for — 1/4 cup. I definitely think fresh lime juice always tastes best! I hope this helps and I’d love to hear what you think about the cookies! ?