Key Lime Crinkle Sugar Cookies
Looking for a way to use up those few key limes leftover from homemade key lime pie or summer cocktails? Want a little key lime flavor without all the pie calories? These Key Lime Crinkle Sugar Cookies are just the thing! Recipe makes 24-30 cookies.
If you want a light dessert to pair with your next taco night or backyard social, these are sweet and a little tart–perfect! Crinkle cookies of any kind are delicious but fresh key lime juice and zest take these to the next level!
If you’ve been on this site very long, you know I love all things citrus! So I’m happy to be adding a key lime cookie to the mix. I’ve seen similar cookies at the checkout at Whole Foods and Trader Joe’s has some that are shortbread-like– but who can resist a good, homemade sugar cookie with citrus flavor? Not me 🙂
To Make Key Lime Crinkle Sugar Cookies, You’ll Need:
- 6 key limes (the zest and juice of these)
- 2 sheet pans (recipe makes 24-30 cookies)
- 1/4 c powdered sugar to give them that crinkly top
- About 30 minutes start to finish
- Someone to share the cookies 🙂 They are addicting!
If you’re having trouble finding fresh key limes, regular (Persian) limes will work but maybe blend with a little lemon juice/zest to balance. Key limes have a more floral and delicate flavor (though are a little more tart). I have not tried these with bottled key lime juice so if you do, let me know how it works!
Key Lime Crinkle Sugar Cookies
- 8 Tbsp unsalted butter, softened =1 stick
- 1 cup granulated cane sugar
- 1 large egg
- 2 Tbsp key lime juice = juice of 5-6 key limes
- 1 Tbsp key lime zest = zest of 5-6 key limes
- 1/4 tsp vanilla extract
- 1½ cups all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 cup powdered sugar
- Preheat oven to 350° F. Line 2 sheet trays with parchment or use 2 non-stick cookie pans.
- In a small bowl, whisk together vanilla extract, key lime juice, and key lime zest. Set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Pour 1/4 c powdered sugar in a shallow dish and set aside.
Make the cookies:
- In a large bowl with stand or hand mixer, cream together butter and sugar on medium speed for 2-3 minutes.
- Beat in egg and liquid ingredients (extract, zest, and juice) until incorporated. Scrape sides down if needed.
- On low speed, add in dry ingredient mixture (flour, salt, baking powder, and baking soda) until just combined and no flour pockets remain.
- Using a small cookie scoop (1 Tbsp), form rounded balls of cookie dough and roll in powdered sugar to coat. Place cookies 2 inches apart on prepped cookie sheets. Discard leftover powdered sugar.
- Bake on 350° F for 11-14 minutes until lightly browned around edges and top is matte (no longer shiny). Let cool on pan for 5 minutes to firm, then transfer to cooling rack.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Fine zest distributes more evenly than larger pieces– a microplane zester can help. The zest is key to adding more natural flavor to the cookies.
- Substitute regular lime zest if Key limes are not in season–still delicious!
- This recipe does not have color added but feel free to add green, if desired.
- Portion out cookie dough into balls onto a sheet tray in a single layer (before rolling in powdered sugar).
- Place in freezer for 1 hour then move to a freezer container or bag–store frozen up to 3 months.
- When ready to bake, let cookie dough sit at room temperature for 30 minutes then roll in the powdered sugar. Bake as directed above.
What summery foods have you been enjoying lately? If you give these tasty Key Lime Crinkle Sugar Cookies a try, let me know in the comments what you think 🙂 Or let me know if there’s something you’d like to see here. Have a great Monday, friends!