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Key Lime Crinkle Cookies

Categories: Cookies

Submitted by:

Everyone is familiar with the famous Key Lime Pie, so we decided to take all the flavor in the small limes and squeeze it into the perfect cookie. By coating the cookies in powdered sugar, you can balance out tartness of the Key lime.

Ingredients

  • 2 1/2 c. all-purpose flour
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. key lime zest
  • 1/2 tsp. salt
  • 1/2 c. butter softened
  • 1 1/4 c. sugar
  • 2 eggs
  • 1 tbsp. Key lime juice
  • 1/2 c. powdered sugar sifted

Instructions

Whisk together the flour, baking powder, zest, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the lime juice.

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Refrigerate dough for 30 minutes.

Preheat oven to 350 degrees F. Line baking sheets with silicone liners or parchment paper. Place the confectioners’ sugar in a small bowl.

Using a tablespoonful of dough at a time, roll chilled cookie dough into balls. Then roll each ball in confectioners’ sugar, making sure to coat thoroughly.

Place cookies on the prepared pans, leaving about 2 inches between the cookies. Bake 15 to 18 minutes, or until the edges are lightly browned. 

Cool the cookies on the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Whisk together the flour, baking powder, zest, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the lime juice.

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Refrigerate dough for 30 minutes.

Preheat oven to 350 degrees F. Line baking sheets with silicone liners or parchment paper. Place the confectioners’ sugar in a small bowl.

Using a tablespoonful of dough at a time, roll chilled cookie dough into balls. Then roll each ball in confectioners’ sugar, making sure to coat thoroughly.

Place cookies on the prepared pans, leaving about 2 inches between the cookies. Bake 15 to 18 minutes, or until the edges are lightly browned. 

Cool the cookies on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.