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Key Lime Crinkle Cookies

Key Lime Crinkle Cookies

I frequently use limes in my kitchen, but more often in cooking than baking. I suppose that I tend to think more about lemons than limes when baking. But recently, I spied a bag of Key limes while I was shopping and snatched them up with no real plans as to what I would do with them.

After a bit of thought, I got busy zesting and juicing, and turned them into these Key Lime Crinkle Cookies. I have such a soft spot for crinkle cookies. I just love all those cracks and crevices on top surrounded by all that confectioners’ sugar!

Key limes add a sweet, tart flavor to these Key Lime Crinkle Cookies! - Bake or Break

The tart flavor of Key limes lends itself well to these crinkle cookies. That extra bit of sweetness that comes from rolling the cookies in confectioners’ sugar is the perfect complement to all that tartness.

These beauties are a perfect springtime cookie. They’re sweet, tart, and soft. And they have that fresh, light flavor I always associate with citrus desserts. If you love that fresh citrus flavor, too, then grab some limes and get rolling!

Key Lime Crinkle Cookies

Prep Time 20 minutes
Cook Time 18 minutes
Key Lime Crinkle Cookies


  • 2 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon Key lime zest
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 & 1/4 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon Key lime juice
  • 1/2 cup confectioners’ sugar, sifted


  1. Whisk together the flour, baking powder, zest, and salt. Set aside.
  2. 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.
  3. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  4. Refrigerate dough for 30 minutes.
  5. Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper. Place the confectioners’ sugar in a small bowl.
  6. Using a tablespoonful of dough at a time, roll chilled cookie dough into balls. Then roll each in confectioners’ sugar, making sure to coat thoroughly.
  7. 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.
  8. Cool the cookies on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

This recipe was originally developed for Clabber Girl, where I am a paid contributor.

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    43 Comments on “Key Lime Crinkle Cookies”

  1. I’m just happy that this recipe is not a cake mix cookie recipe like the lemon ones I’ve seen. Thanks. I’ll have to try them!

  2. I stared down a bag of key limes yesterday but I agree, other than key lime pie I don’t think to bake with lime very often so I managed to turn them down. These cookies are a great way to use them though!

  3. These look lovely!
    I have made chocolate crackle cookies before but love the golden colour of these. I must give them a try, thanks for the recipe!

  4. Oh wow – I’m a sucker for lime desserts. These look soooo good!

  5. Have just made these and they are delicious, soft and full of lemony goodness. My husband has gobbled down half the batch so will have to make some more!

  6. Mmmm these are so pretty!! They remind me of sitting out in the patio, with a glass of iced tea – just chit chatting!!

  7. I love key lime flavored treats — these look amazing!

  8. I didn’t think the sour element in these cookies would quite stand out. But it really did, which is important I think with any dessert concerning lime. Thank you for sharing this innovative gem Jennifer.

  9. Question: I made these and the dough was super dry. They did not spread at all and in comparison with other cookie recipes I have (crinkles), there isn’t nearly enough wet ingredient to balance out the dry. Any ideas?

    • Hi, Amy. I’m sorry to hear you had troubles. How did you measure your flour? If you didn’t weigh it or use the fluff-and-scoop method, you might have had too much flour.

      • I have to agree with Amy. I measured carefully and def sifted the dry ingredients as well as whisking them together. I also double the amount of key lime juice and the zest. The cookies spread out some (but could have spread a little more for my liking) but they were just slightly dry. I will def make again but I will triple the amount of key lime juice and zest. I really want to be able to get the full flavor of the key limes.  I usually serve citrus cookies and brownies so the cookies really need to pop with the citrus flavor. 

  10. Love that these are both crinkly and citrusy! It’s rare to see the two combined.

  11. I’ve got a soft heart for cookies, they just have total control over me! These look dangerously good with the lime adding a little freshness into the mix.

  12. This recipe was incredible! I almost never make cookies because they always turn in complete mess in my oven.But this was such a good recipe and so tasty, that I was super happy about it for two days. 🙂

  13. Baking them right now and will keep you posted.

  14. Made a double batch and they are all gone. Very yummo!!

  15. They came out wonderful I added 2 cups of white chocolate chips and 3 drops green food coloring

  16. These cookies are the bomb! I made them and they disappeared quickly so I tried the same recipe using lemon and it’s was a hit too. This is a keeper

  17. What are the weights for this recipe, none was posted 

    • Hi, Meg. At this time, I generally don’t include weight measurements in posted recipes, although it’s on my to-do list to add them in the future. Here are the weight measurements for the larger ingredients: 2 & 1/2 cups of AP flour = 300g, 1/2 cup butter = 227g, 1 & 1/4 cups granulated sugar = 250g, and 1/2 cup confectioners’ sugar = 55g.

  18. Well it took me a while, but I finally made these cookies. My only excuse as such is that down the road from where I live, here in Spain, they grow citrus fruits. I was waiting for our local limes to be harvested. I always try and use in-season local produce.

    The cookies are fantastic, so thanks for sharing the recipe. I will be making more before the local lime season draws to a close!

  19. I make a chocolate crinkle cookie at Christmas so I saw this recipe and couldn’t resist trying them. They were delicious even my kids loved them. I also make a key lime pie that is a huge hit, these cookies are definitely a favorite!!!

  20.  These cookies are easy to bake and very moist. I had to cook them a little longer than the time allotted but they’re really great. maybe I made them too big? Tried to keep the tablespoon size… added just a tad bit more key lime juice… I like the citrusy flavor. excellent recipe thank you!!! Also used the bottled Nelly and Joe’s Key West  lime juice with regular lime zest 

  21. The taste remind me of fruitloops believe it or not.. lol.. I followed the recipe exactly as written; it was easy to follow and easy to make and although we all liked it I honestly think the recipe could have used a little more lime flavor as these just had a light lime flavor.. I’ll play with that but I really liked this recipe. Thank You!!

    • I’m glad you liked them! It can be tough to get really bold citrus flavor without using artificial flavors. You can bump up the lime, but just be careful of adding too much liquid.

  22. These look delicious! I need to bake a bunch of cookies for a wedding and I would like to add these to the list!  How long in advance do you think I could bake these?  Thanks!

    • Hi, Carolynne. They should keep for a few days in an airtight container. They tend to absorb the confectioners’ sugar, so you might have to add more before serving.

    • I just made these, and I’m happy with the outcome! I would add a bit more lime zest and a bit more juice next time, or possibly omit the icing sugar and make a lime glaze instead as I like a really potent citrus flavour. Thank you!

  23. Yum. I just made them. 10 minutes is enough. 15 they burned on the bottom.

  24. I am so excited to try! I do have a few questions if you have time to answer:

    – This recipe uses butter but I’ve seen a handful of recipes use oil instead; why did you choose to use butter?
    – What ingredient makes for the more rounded (rather than flat) shape of the crinkle cookie?

    • Hi, Christine! I rarely bake with oil. Butter adds a far superior flavor. It’s not so much one ingredient as the ratio of ingredients that would affect the overall shape. More of some ingredients (like flour or leavening) or less of others (like sugar or fats) will generally make them not spread as much.

  25. There is such a brief window of time that fresh key limes are available…can one zest and juice them and freeze the zest and juice?

  26. These are good, but I will double or triple the amount of lime juice next time. It was very subtle which is not what I’m looking for if something is lime flavored.

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