These Coconut Key Lime Crinkle Cookies are just the kind of cookie you’ll want to make again and again. Soft, slightly chewy, and full of key lime flavor with a hint of coconut, they’re a treat that makes the kitchen smell wonderful. The powdered sugar coating gives them a snowy, crinkly look that’s fun for the whole family.
They’re easy to make, and with a little care when handling the dough, you’ll get perfect cookies every time. Great for spring, summer, or any day that calls for something bright and sweet.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup sweetened shredded coconut
- 2 large eggs
- 1/4 cup key lime juice (bottled or fresh)
- Zest of 1 lime, divided
- 2 teaspoons coconut extract
- 1/2 cup powdered sugar
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Small cookie scoop (about 1 1/2 tablespoons)
- Baking sheets
- Parchment paper or silicone baking mat
- Wire cooling rack
- Microplane or fine zester
Directions
- Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. - Cream butter and sugar
In a large bowl, beat softened butter, sugar, and coconut until light and fluffy. This usually takes a couple of minutes. - Add eggs and flavor
Beat in eggs one at a time. Stir in key lime juice, coconut extract, and half the lime zest. Beat again until smooth. - Combine with dry ingredients
Reduce mixer speed to low. Gradually add flour mixture. Mix just until everything is blended. Dough will be soft. - Chill the dough
Cover dough and place in refrigerator for about 20 minutes. Chilling makes it easier to shape and helps cookies bake evenly. - Prepare for baking
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats. In a shallow bowl, mix powdered sugar with remaining lime zest. - Shape cookies
Scoop dough with cookie scoop. Gently cup the dough in your hands and roll in powdered sugar mixture. Make smooth balls. - Bake
Place cookies on prepared sheets about 2 inches apart. Bake 12 to 15 minutes. Cookies should puff slightly and edges feel firm. - Cool
Let cookies sit on baking sheet for 5 minutes. Transfer to wire rack to cool completely.
Tips
- Always chill your dough. Sticky dough is easier to handle when cold.
- Handle the dough gently. Rolling in sugar makes it smooth and keeps your hands clean.
- Don’t overbake. The cookies continue to set a little as they cool.
- Bottled key lime juice works just fine. No need for fresh if you don’t have it.
- If you like, add white chocolate chips for a little extra sweetness.
Serving Suggestions
These cookies are lovely with afternoon tea, lemonade, or even as a sweet finish to a family dinner. They pair nicely with Mexican-style foods and are perfect for spring holidays like Cinco de Mayo.
Storage
Keep in an airtight container at room temperature for up to three days. Freeze in a sealed container for up to a month.
Nutrition (per cookie)
- Calories: 161
- Carbohydrates: 25g
- Protein: 2g
- Fat: 6g
- Saturated Fat: 4g
- Sugar: 13g
- Cholesterol: 29mg
- Sodium: 89mg