Ingredients
Units
Scale
For the Cookies
- 1 cup unsalted butter (room temp)
- 3/4 c granulated sugar
- Zest of 4 key limes (or 1 regular lime)
- 1 egg yolk
- 2 c all purpose flour
For the Coating
- The juice of 4 key limes (or 1 regular lime)
- 1 c powdered sugar
- More powdered sugar for coating
Instructions
- Preheat the oven to 350° and prepare two cookie sheets with parchment paper.
- In a large bowl, add the softened butter. Set aside.
- In the bowl of a food processor, add the granulated sugar and zest.
- Pulse and blend until the zest is completely mixed with the sugar. Once it's ready, the sugar will even have a slight, green hue to it. If you're in a pinch for time, you can skip this step, but I think it really does make a difference.
- Using a hand mixer (or if you have this in a stand mixer) beat the butter and key lime infused sugar at medium speed until light and fluffy.
- Next, add the egg yolk and beat until combined.
- Lastly, add the flour and mix on low speed until large crumbles form. Stop mixing once all the flour is absorbed. Do not over mix.
- Using a 1 tablespoon sized cookie scoop, scoop the dough into the palm of your hand and squeeze together to form a ball. It's okay if the dough is crumbly, but you should be able to form a nice, smooth ball after squeezing the dough together tightly. If the dough is too dry, try adding a couple teaspoons of key lime juice.
- Place the dough balls on the prepared cookie sheet, spaced 1½ inches apart.
- Bake for 10-12 minutes or until the bottom is light golden brown.
- Allow to rest of the cookie sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
- Once cooled, place the key lime juice in a bowl and add the 1 cup of powdered sugar. Stir to make a thin icing glaze. Then, place additional powdered sugar (for rolling) in the other bowl).
- Dip the entire cookie into the thin key lime juice icing, allowing the excess to drip off. Then, immediately roll the cookie into the other bowl with the sugar, rolling the cookie around to coat.
- Place back on the cooling rack for at least 30 minutes to dry. Re-roll in the powdered sugar if needed (sometimes the lemon juice absorbs some of the sugar!)
- Store in an airtight container for 4-6 days or freeze up to 3 months.
Equipment
Breville 12 Cup Food Processor
Buy Now →Notes
Recipe by Owlbbaking.com
Check out my Lemon Cooler Recipe!
- Prep Time: 35
- Cook Time: 10
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 119
- Sugar: 11.2 g
- Sodium: 1.4 mg
- Fat: 5.5 g
- Carbohydrates: 17.3 g
- Protein: 0.9 g
- Cholesterol: 19.2 mg