Name: Coconut Key Lime Crinkle Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp fine sea salt; 1 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 2 large eggs, room temperature; 2 tbsp key lime zest ((about 4–6 small key limes) or regular lime zest); 2 tbsp fresh key lime juice ((or regular lime juice)); 1 tsp vanilla extract; 1/2 tsp coconut extract ((optional, for amplified coconut flavor)); 1 cup sweetened shredded coconut, lightly toasted; 1/2 cup powdered sugar ((for rolling))

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Bright, tart bites with a tropical twist

These Coconut Key Lime Crinkle Cookies marry bright key lime flavor, chewy coconut texture, and a soft, crinkled exterior dusted in powdered sugar — ideal for summer gatherings or a sunny weeknight dessert. Practical tip: zest the limes before juicing so you capture the aromatic oils without losing any juice. If you like key lime flavors in other formats, try this no-bake key lime cheesecake for a creamy, low-effort alternative.

What makes these cookies special on a weeknight baking list

These cookies are quick to mix, chill briefly to firm up the dough, and bake in just 10–12 minutes, giving you a crisp-but-tender edge and a soft center. They balance sweet powdered sugar and shredded coconut with tart lime, making them versatile for potlucks, cookie swaps, or to top with a lime glaze for a more festive look. If you enjoy experimenting with cookie textures, compare the chewy contrast to recipes like these brown butter toffee cookies for inspiration.

Little reasons people keep reaching for seconds

Highlights you can mention to friends

Bright lime aroma and sweet coconut chew
Soft, crinkly tops with slightly crisp edges
Easy to make in one bowl with common pantry ingredients
Freezer-friendly dough and finished cookies
Appealing for both casual family desserts and special-occasion platters

A quick overview of the baking flow

Mix dry ingredients, cream butter and sugar, add egg and lime, combine and chill briefly, scoop and roll in powdered sugar, then bake until crinkled and just set. For a no-fuss batch, you can refrigerate the dough overnight and bake fresh the next day. For a holiday twist or themed cookie board, consider pairing with a showpiece like a cinnamon pull-apart; it pairs well visually and seasonally with citrus-flavored cookies when you want a breakfast-and-dessert spread that impresses cinnamon pull-apart Christmas tree.

Smart shortcuts and prep strategies before baking

Zest limes first and measure zest before juicing to avoid waste.
Soften butter at room temperature for 20–30 minutes; don’t melt.
Toast the shredded coconut lightly in a dry skillet for 2–3 minutes for extra flavor.
Chill dough 20–30 minutes for thicker cookies; skip chilling for thinner, more spread cookies.
Use a cookie scoop for uniform size and even baking.

Ingredients

2 1/2 cups (312 g) all-purpose flour
2 tsp baking powder
1/2 tsp fine sea salt
1 cup (226 g) unsalted butter, softened
1 1/4 cups (250 g) granulated sugar
2 large eggs, room temperature
2 tbsp key lime zest (about 4–6 small key limes) or regular lime zest
2 tbsp fresh key lime juice (or regular lime juice)
1 tsp vanilla extract
1/2 tsp coconut extract (optional, for amplified coconut flavor)
1 cup sweetened shredded coconut, lightly toasted
1/2 cup powdered sugar (for rolling)

Helpful notes on ingredients and swaps

Sourcing and substitution tips:

For a gluten-free option, use a 1:1 gluten-free flour blend and reduce baking powder by 1/2 tsp to avoid over-rise.
Use unsweetened shredded coconut if you want less sweetness — add 2 tbsp extra powdered sugar to the rolling bowl if desired.
Key lime juice is brighter and more aromatic; bottled lime juice works in a pinch but reduce quantity to 1 tbsp and increase zest.
For dairy-free cookies, swap butter for a 1:1 vegan butter and confirm coconut is dairy-free.

Step-by-step baking method

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Whisk together flour, baking powder, and salt in a bowl; set aside.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, then add lime zest, lime juice, vanilla, and coconut extract; mix until combined.
Gradually fold in dry ingredients until just incorporated, then stir in toasted shredded coconut.
Chill the dough 20–30 minutes for firmer cookies (optional).
Scoop dough into 1.5 tablespoon portions, roll into balls, then roll in powdered sugar to coat.
Place dough balls 2 inches apart on prepared sheets and bake 10–12 minutes until tops are set and crinkled.
Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.

Visual and timing cues to watch for during baking

Edges should be lightly golden while centers remain soft; overbaking dries them out.
Powdered sugar will crackle and form signature crinkles as the cookies expand.
If cookies flatten too much, chill the dough longer or reduce oven temperature by 5–10°F.

How to serve these limey crinkles

Serve them warm with a cup of tea or coffee, arrange on a dessert platter with tropical fruits, or drizzle with a thin lime glaze for extra shine. For an eye-catching dessert table, balance citrus cookies with berry-focused sweets like these strawberry dessert ideas that complement the lime’s brightness.

Serving inspiration

Afternoon tea with sliced mango and raspberries
Mini dessert buffet alongside petits fours and bars
Garnish with extra lime zest and a sprinkle of toasted coconut
Pair with coconut cream ice cream for an indulgent finish

How to store and keep them fresh

Store completely cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies in a sealed freezer bag for up to 3 months. Cookie dough also freezes well — scoop and freeze the dough balls on a tray, then transfer to a bag for baking later.

Quick storage reminders

Layer cookies with parchment to prevent sticking.
Thaw frozen cookies at room temperature for 30–60 minutes; warm in a 300°F oven for 3–5 minutes if desired.
Avoid storing near strongly scented foods; lime flavor can absorb odors.

Tools and tricks that make baking easier

Recommended equipment and shortcuts:

Use a 1.5 Tbsp cookie scoop for consistent sizing and even bake times.
A fine microplane produces bright, even lime zest without bitter pith.
Toast coconut in a skillet for 2–3 minutes to awaken oils and deepen flavor.
Plastic wrap the scoop between uses to prevent dough from sticking.

Extra technique tips

If dough is sticky, chill 10 minutes or dust hands with flour.
For uniform cookies, rotate baking sheets front-to-back halfway through baking.
To intensify lime aroma, add 1/4 tsp lime oil if available.

Flavor and diet-friendly variations

Make simple swaps to suit diets or tastes:

Gluten-free: 1:1 GF flour blend (see ingredients notes).
Lower sugar: replace 1/4 cup granulated sugar with 1/4 cup erythritol or monk fruit sweetener; reduce powdered sugar coating for less sweetness.
Add-ins: fold in 1/2 cup white chocolate chips or chopped macadamia nuts for texture.
Vegan: use flax “eggs” (2 tbsp ground flax + 6 tbsp water) and vegan butter.

Fast substitution ideas

Swap key lime for lemon for a brighter citrus bite.
Use unsweetened coconut and add 2 tbsp sugar to the roll for balanced sweetness.
Replace coconut extract with almond extract for a different aroma profile.

Nutrition snapshot per cookie (approximate)

Serving size: 1 cookie (recipe yields ~30 cookies)

Calories: 150 kcal
Protein: 2 g
Total fat: 8 g
Total carbohydrates: 19 g

Notes on adjusting nutrition

Reduce calories by replacing 1/2 cup butter with 1/4 cup applesauce (will change texture).
Lower carbs by swapping granulated sugar for a 1:1 baking erythritol product and omitting powdered sugar roll.
Increase protein by adding 1/4 cup almond flour and reducing 1/4 cup all-purpose flour (texture will be slightly denser).

Common questions and quick answers

Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate the dough up to 48 hours or freeze shaped dough balls for up to 3 months; bake from frozen, adding 1–2 minutes to the bake time.

Q: My cookies spread too much; what went wrong?
A: Likely causes are overly warm butter, under-chilled dough, or a too-warm oven. Chill the dough longer and ensure butter is softened, not melted.

Q: Can I use bottled lime juice instead of fresh?
A: You can, but fresh lime zest is critical for aroma; if using bottled juice, reduce to 1 tbsp and rely on extra zest for flavor.

Q: How do I prevent the powdered sugar from disappearing during baking?
A: A thick coating and a light initial chill help the powdered sugar crackle into crinkles rather than fully dissolve.

Q: Are these safe to freeze after baking?
A: Yes, fully cooled cookies freeze well for up to 3 months in an airtight container.

Final nudge to bake a batch

If you’re craving something bright, chewy, and just a little tropical, give these Coconut Key Lime Crinkle Cookies a try — they’re forgiving, fast, and crowd-pleasing. If you want bolder dark-berry aesthetics to pair with citrus on a dessert table, check how contrast can work in a dramatic cake like the blackberry velvet cake inspiration.