Key Lime Snowball Cookies
Author: Betsy Cohen
Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • ¾ cup confectioners sugar
  • 1 teaspoon key lime zest
  • 2 tablespoons key lime juice (about 6 key limes)
  • ¼ teaspoon salt
  • 1¾ cups all purpose flour
  • 1 cup pecans, finely chopped
  • ¾ cup confectioners sugar for rolling at the end.
  1. Preheat the oven to 325°. Line two baking sheets with parchment paper and set aside.
  2. For the cookies:
  3. Cream the butter and ¾ cup confectioners sugar in a large mixing bowl until smooth, about 2 minutes, scraping down the bowl a couple of times. Add the key lime zest and juice. Add the flour and salt and mix on low speed until nearly all is incorporated. Add the pecans and continue to mix until blended, about 30 seconds. Form the dough into a ball and refrigerate in plastic wrap for 1 hour or overnight.
  4. Use a 1½ teaspoon measuring scoop to form balls of dough and place onto parchment lined baking sheets. Bake at 325° for 14-17 minutes. They should not be brown, but will be firm when lightly touched on top.
  5. Remove from oven and allow cookies to sit on the baking sheet for 3 minutes. Take one cookie at a time and roll in the additional confectioners sugar. Let cool completely on a cooling rack.
  6. Store in a sealed container with wax paper in between the rows.
  7. Betsy's tidbits:
  8. Zest the key lime before juicing.
  9. If you do not have a small measuring scoop, use a measuring spoon instead to scoop the dough into balls.
  10. Key Lime Snowball Cookies may be frozen. Reroll in confectioners sugar, if desired before serving.
There is additional time needed for the dough to rest in the refrigerator.
Recipe by Desserts Required at