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These Key Lime Cooler Cookies are crisp, buttery shortbreads, cloaked in a cool cloud of powdered sugar. There is an EXPLOSION of fabulous lime flavor as they melt in your mouth!
These Key Lime Cooler Cookies were inspired by a trip to Savannah, Georgia that Scott and I enjoyed a few weeks ago.
An inspirational tour
I'm generally not a fan of store-bought cookies even if they come from a specialty "cookie store" because, when cookies are mass-produced, they tend to decline in flavor and quality. So when we passed a store in downtown Savannah called Byrd Cookie Company, I walked right past, not giving it a second thought. However later that day, Scott and I participated in a historical/culinary walking tour that, in a roundabout way, led us back to the cookie shop.
Led by an entertaining and knowledgeable guide, we walked through several of the famous Savannah squares, toured the old Savannah Cotton Exchange and meandered along the beautiful city riverfront while learning about the food traditions, restaurants, history, and culture that have shaped this beloved southern city.
We also visited a selection of cafés, food boutiques and restaurants and were able to sample some delicious local cuisine. We did NOT visit Byrd Cookies but, towards the end of the tour, our guide stated quite emphatically, "Don't leave Savannah without stopping at the Byrd Cookie Company! They give out free samples of their Key Lime Coolers and they are SO good!"
The inspiration
Not being ones to be disobedient, we headed right over to the Byrd Cookie Company after the tour was completed and requested a sample. The gentleman behind the counter removed the top from a large glass jar, and with a tongs, fished out a cookie for each of us. We looked at them, unimpressed - Byrd Key Lime Coolers are not fancy, just bite-size, powdered sugar-covered cookies.
However, when Scott and I popped the samples in our mouths, the cookies were wonderfully crisp with an EXPLOSION of fabulous lime flavor. The heavy layer of powdered sugar gives them a taste of "coolness" in your mouth. We were both stunned (in a deliciously good way)!
Our guide was right, they "are SO good"! We purchased a small bag to take home. The next day, we went back.. for a BIG bag... (you know, for research purposes). I was quite smitten and knew I had to recreate this amazing little confection!
Research and testing
We thoroughly enjoyed our week in Savannah but I couldn't wait to get back and start working on these Key Lime Cooler Cookies.
Of course, the first thing I did was to google "Key Lime Cooler Cookies". There were lots of results... to be precise, 1,980,000!
Some of the recipes I looked at called for lime extract and some called for lime juice powder to get that explosion of lime flavor. I discarded those options because I wanted a cookie that could be created with ingredients you could find at any small-town or big-city grocery store.
I tried several of the normal ingredient recipes and each one had a little lime flavor but not the explosion I was looking for. I was determined not to give up.
Tweaking and transformation of an old friend
The other problem was that the recipes I tried didn't yield crisp cookies like the ones we had experienced in Savannah. After several fails, I decided to go with an old faithful friend, my super easy, one-bowl, no-mixer shortbread recipe that has morphed, over the years, into a zillion variations.
I added lime zest to the dough then rolled the dough into balls and flattened them with the bottom of a glass. That worked well and resulted in delicious crisp cookies. BUT the BIG pop of lime still wasn't there.
I tried several ways of adding lime zest to the powdered sugar but wasn't happy with any of them. In the end, I just brushed the cookies with a glaze fortified with lots of fresh lime zest, then let them dry and finished things with a heavy sprinkle of powdered sugar.
I'm super happy with the results... crisp buttery shortbread cookies cloaked in a cool cloud of powdered sugar, with an EXPLOSION of bright lime flavor! Scott says, "They're better than the Savannah cookies!" I agree!
Easy and uncomplicated
So there you have it, the story of these delicious Key Lime Cooler Cookies. Like all of our shortbread cookies, you'll just need one bowl and a spatula to make the dough. The glaze is even easier. But the results are out-of-this-world-delicious! They're perfect any time of day (trust me, I've tested this).
Enjoy and share!
They pair beautifully with a tall glass of cold milk, a mug of coffee or tea and they make a lovely sweet treat for a brunch, lunch or after-dinner encore.
These Key Lime Cooler Cookies also make a wonderful gift to give to family, friends, neighbors, co-workers... anyone you want to share a little love with. And if you want to make your gift extra special, we've created a pretty, free, printable label that we're happy to share with you.
Just scroll to the bottom of this post and leave a comment letting us know you'd like the labels. We'll email you a PDF with instructions on how to print the labels on your computer.
So take a lovely culinary trip to Savannah with these crisp, buttery, cloaked-in-a-cool-cloud-of-powdered sugar Key Lime Cooler Cookies. When you taste the EXPLOSION of fresh lime flavor, you (and everyone you share them with) will be "wowed"!
Cafe Tips for Making These Key Lime Cooler Cookies
- I must confess, I use regular limes, not Key limes for these Key Lime Cooler Cookies with wonderful results. Key limes are delicious but a pain to zest and squeeze because they're so small. Feel free to use either Key or regular limes!
- Because there’s no mixer used, the butter needs to be very soft when mixing up these Key Lime Cooler Shortbread Cookies. Either let the butter come to room temperature by letting it sit out overnight or you can use the microwave. A short stint in the microwave on power level 10 (10%) works like magic to soften butter. You’ll need to experiment a bit with your microwave though, as they’re all different. Start with 20 or 30-second increments at power level 10 until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- You'll need a small fine-mesh sieve or a powdered sugar duster for this recipe. A powdered sugar duster is a nice kitchen tool but a small sieve is more practical as it can be used for lots of other purposes.
- You'll also need a microplane zester for zesting the limes. These zesters are also great for grating hard cheeses, chocolate, ginger, garlic...
- Cornstarch in shortbread? Yes! A small amount of cornstarch helps the cookies to keep a nice shape in the oven and adds to the crisp texture.
- There's also a small portion of cornstarch in the powdered sugar coating. Professional bakers use a type of powdered sugar called "snow sugar". It keeps powdered sugar from melting into cookies, pastries, etc. This powdered sugar/cornstarch combination is a DIY snow sugar and helps keep the cookies well coated.
Thought for the day:
Lift up your eyes on high
And see who has created these stars,
The One who leads forth their host by number,
He calls them all by name;
Because of the greatness of His might and the strength of His power,
Not one of them is missing.
Isaiah 40:26
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 8 ounces 2 sticks of very soft butter, I use salted butter
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- finely grated zest from 1 medium-size lime
- ¼ cup corn starch
- 1 ¾ cups all-purpose flour
- finely grated zest from 2 medium size limes
- ½ cup powdered sugar
- 2 tablespoons fresh lime juice
- ¼ cup powdered sugar
- 1 tablespoon cornstarch
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Preheat the oven to 350˚F.
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Line two sheet pans with parchment paper. Set aside.
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In a medium-large bowl, combine the butter, vanilla extract and lime zest. Stir until smooth and no lumps remain.
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Add the sugar and sir until smooth and thoroughly combined.
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Add the flour and cornstarch and stir until all flour is incorporated. It may seem like too much flour at first, but just keep mixing until it’s incorporated. (Sometimes at the end, I use my hand and give the dough a couple of squeezes to bring the dough together.)
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Scoop up the dough into 2 teaspoon-size portions. (if you like to weigh things, I made mine about a half ounce or 15g and get about 40 portions.) Roll each one in your hands and space at least an inch apart on the 2 prepared pans.
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With a flat-bottomed glass dipped in sugar, press each cookie gently to flatten. I like to flatten mine to about 1 inch (25-30mm) in diameter - slightly larger than the size of a quarter coin.
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Bake for 15-20 minutes or until a light golden brown then remove from the oven and transfer to a wire rack to cool completely.
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While the cookies are cooling, make the glaze.
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Zest the two limes and transfer the zest to a cutting board. Finely chop the zest then transfer it to a small bowl or measuring cup.
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Add the powdered sugar, lime juice and lime zest and stir with a fork or small whisk until smooth.
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Place sheet pan or a piece of parchment under the cooling rack (there will be drips from the glaze) and flip each cookie over so that the bottoms are facing up on the cooling rack.
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Brush each cookie bottom with the glaze. Allow the cookies to dry for 10 minutes then flip them back over and brush the tops generously with the glaze.
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Allow the glaze to dry completely (30-60 minutes).
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Combine the powdered sugar and cornstarch in a small bowl and stir well to combine.
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Using a small fine-mesh sieve or a powdered sugar duster, sprinkle a piece of parchment paper (large enough for all of the cookies) generously with the powdered sugar/cornstarch mixture. Place the cookies on the parchment and sprinkle the top of each cookie with a thick layer of powdered sugar. (The powdered sugar-covered parchment allows the bottoms of the cookies to get coated while you sprinkle the tops.)
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Store in an airtight container between layers of parchment paper. (Try to save a few to give away!)
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Sharon Palmer says
Please send the printable lime cooler labels. Thank you!!!!!
Lindsay @ The Café Sucre Farine says
Sure, Sharon!
Dianne J Turbin says
I would love to have these labels for key lime cookies. I am from Savannah, actually Tybee. I know all their cookies well. I aways load up on their cookies for give aways when I go home. I will as usual be making your version and most or your other treats as. Thank you for being so creative and sharing with us.
Lindsay @ The Café Sucre Farine says
That's great, Dianne! Sending the labels your way.
Yamitt says
I love key lime pie. I jusr know these are delicious as well. I would like to receive the labels please. Thanks for the great recipes.
Lindsay @ The Café Sucre Farine says
Sending them your way, Yamitt!
Cindi says
These sound incredible! I love lime. Can't wait to try them. Any chance you would share the company you did your historic/culinary food tour with? We will be in Savannah from Ontario, Canada in the fall and would love to partake!
Chris Scheuer says
Hi Cindi, the company we used was https://savannahtasteexperience.com
They did a great job!
Jane Andrew says
Wow! Can’t wait to make and give as a hostess gift! Label, please! Thanks
Lindsay @ The Café Sucre Farine says
Sending them your way, Jane!
Wendy says
Hi there - greetings from rural Queensland Australia - these are delicious cookies. Am making some for the next market stall for our local cat rescue shelter & the labels will make them as good as they taste.
Lindsay @ The Café Sucre Farine says
Thanks, Wendy! So glad you enjoyed this recipe.
Sharon Palmer says
I love your site and recipes are always good! Especially these cookies!!!!! Please send me the printable labels as these are too good not to share!
Lindsay @ The Café Sucre Farine says
Thanks, Sharon! Sending the labels your way.
Kayc Moon Carper says
Please share the key lime cooler cookie labels... thank you!
Lindsay @ The Café Sucre Farine says
Sending them your way, Kayc!
Shandongayle says
Please send me the labels!!! Thank you!!!
Lindsay @ The Café Sucre Farine says
Sure, Shandongayle!
Dianne says
Please send labels. Thanks so much! Love your recipes!
Lindsay @ The Café Sucre Farine says
Thanks, Dianne! Sending them your way!
René says
Your Key Lime Cooler Cookies look and sound delicious! I’d like to try making some real soon. May I please have the pdf for the labels? I’d appreciate it so much! Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Rene!
Cindi says
Chris, these look amazing! We are planning to be in Savannah in the fall. Would you mind sharing the name of the company you used for the historical/culinary walking tour? We would love to book with them on your recommendation.
Annabell from Wisconsin says
I'll be off the the grocery to pick up the cookie recipe ingredients. I can't wait. My mouth is drooling already (not).
But it would if it could.
I would enjoy sharing them and the recipe to fiends so am delighted to take up your offer of your printable labels.
Chris Scheuer says
Happy to send them, Annabell!
Kathleen says
Please send the labels.
Thanks
Ginger Clemens says
You are my favorite recipe site...never a failed recipe! Thank you for sending me the labels for the lime cooler cookies. These look like key lime cookies I purchased in Key West, and I expect they will be even better.
Lisa K. says
I am so glad that I found your page. Your recipes always appeal to me and my family. And...your labels to adorn a treat are the Best!
Thank you!
Teri says
Another delicious sounding recipe that I can’t wait to try and give away! Please send the printable labels.
Thank you,
Teri
Brigitte says
Hi Chris,
These cookies sound so refreshing and delicious, would love the labels.
Thank you for always providing recipes for sharing and your beautiful labels.
Brigitte
Teresa C Blankenship says
May I have the labels, please?
Susan Hojdik says
Please may I have the PDF for the key lime cooler cookies? Thank You:)
Sheila says
I can't wait to make these. I love key lime.
May I please have the labels?
Diane says
Please send labels....I must make these cookies for friends!!! Thanks.
Terry says
Must confess that I ALMOST bypassed this recipe...I've never seen Meyer lemons here in Alberta, Canada 🇨🇦. But my brain then short circuited and I thought "Hmm. Maybe I could adapt the recipe to orange - hopefully Creamsicle flavored cookies. "
And then discovered, upon reading the narrative, that you use regular limes also . Yippee!
But...this is me, so of COURSE I have a question. What kind of sugar are you dipping the glass in? Granulated or powdered? I didn't see a listing in the ingredients to account for the extra.
And...under "For the glaze:", you've added the zest in both steps 2 & 3.
🙏 I'd love the pdf for the labels, please. Thanks so much!