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!
1/4cupfresh key lime juiceregular lime juice is ok
1tablespoonkey 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.
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.