- 1 1/2 cups all purpose flour
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 tablespoons fresh lime juice
- 1 teaspoon (packed) finely grated lime peel
- Additional powdered sugar
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk flour and cornstarch in medium bowl to blend. Using electric mixer, beat butter and 1/2 cup powdered sugar in large bowl until light and fluffy. Mix in lime juice, lime peel, and lime oil. Beat in flour mixture until smooth. Refrigerate dough until just firm, about 45 minutes.
Using scant 1 tablespoon for each, form dough into balls and place on prepared sheets, spacing 1 inch apart.
Bake cookies until pale golden on top and browned on bottom, about 23 minutes. Transfer baking sheets to racks; immediately sift generous amount of powdered sugar over cookies. Cool cookies completely on baking sheets. DO AHEAD Can be made ahead. Store airtight at room temperature up to 5 days or freeze up to 2 weeks. Dust with more powdered sugar before serving.
*Available at chefshop.com (877-337-2491) and at Sur La Table stores (call 800-243-0852 for locations).
Key Lime Snowball Cookies
I come from a long line of Christmas cookie makers. Like my mother and grandmother before me, the holidays awakens an urge in me to bake – I am talking dozens and dozens of cookies. December inevitably turns into a cookie avalanche around here. Luckily, cookies make great gifts. I give them to the neighbors and mail them out to friends and family in care packages. I also try and stash as many away in the freezer as possible so that I can serve them on Christmas day and New Year’s Day. These Key Lime Snowball Cookies, however, never made it that far.
Don’t get me wrong – I made plenty of these snowballs. This recipe, in fact, makes about 4 dozen. They were so delicious, though, that they were devoured before I could hide any away for gifts or for the freezer. I mean, regular snowball cookies are melt-in-your-mouth delicious anyway, but with a hint of lime, they are irresistible (and in our house, I mean that literally).
Now, I did use actual key lime in this recipe, but regular Persian limes will do the job just fine. If you can pick a sack of key limes at the grocery store, or if you are lucky enough to have a key lime tree in your backyard, that’s great. If you can’t find key limes or don’t want to go through the trouble of tracking them down, just use regular limes. And bottled lime juice just won’t work here because we’re using the zest, not the juice. (But don’t let that lovely lime juice go to waste! Juice those limes and then refrigerate or freeze the juice to use in marinades, salad dressing, cheesecake, chili or wherever else you use lime juice.)
So if you’d like to give a little tropical flavor to your holiday baking, try these Key Lime Snowball Cookies. They will surely bring a little extra cheer to any holiday gathering.
- 2 (7.5-oz.) pkg. butter cookies (such as Pepperidge Farm Chessmen)
- 1 ½ cups powdered sugar, divided
- 1 teaspoon lime zest, plus 3 Tbsp. fresh juice (from 2 limes)
- 1 teaspoon lemon zest, plus 3 Tbsp. fresh juice (from 1 lemon)
- 2 tablespoons light corn syrup
- ¾ cup sweetened flaked coconut, toasted
Process cookies and 1 cup of the powdered sugar in a food processor until finely ground, 1 to 2 minutes. Add lime zest, lime juice, lemon zest, lemon juice, and corn syrup pulse until mixture just begins to come together, 2 or 3 times. Add coconut, and pulse until mixture comes together completely.
Shape dough into about 30 (1-inch) balls. Place remaining 1/2 cup powdered sugar in a shallow bowl roll each ball in powdered sugar until coated. Serve immediately, or store in an airtight container at room temperature up to 4 to 5 days.
- 1 cup butter
- ½ cup confectioners' sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup chopped pecans
- ⅓ cup confectioners' sugar for dusting, or as needed
- ¼ cup finely crushed peppermint candy canes (Optional)
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.
Key Lime Snowballs
These are key lime, you see. The very best of summer citrus condensed into a buttery, decadent cookie. Regular snowballs, move over. It’s time for a warm-weather makeover!
Well, that’s assuming we get any warm weather soon. It’s been raining for like 17 straight days. Why did nobody warn me about DC being moved across the country to Seattle?
Last week, somebody made a comment on FB about how people get really whiny about rain and how it’s no big deal. I’m guessing that this person’s mood is not at the mercy of the elements, and I’m jealous. I really need sunshine to feel happy.
Also, it’s apparently good for my bones to get lots of Vitamin D, which is easier when the sun’s out. No, no, I’m not advocating sun worship of any kind. Protect your skin with sunscreen, always!
The downside of that is, of course, less natural exposure to Vitamin D. For some people that’s no big deal, but I recently failed a bone density test with flying colors. I’ve been very good with the sunscreen, but not so great with the calcium.
So here I am, loyal readers, asking you for tips. I’m not much of a dairy person, which I realize is a problem. I don’t like yogurt (unless it’s frozen) and I could never eat enough cheese to make it worthwhile to my bones. So what else can I eat? I hear kale is good, and spinach. Give me some recipes or ideas! No beans, please. I’m picky.
In the meantime, I’m all good on the cookie front. I get plenty of cookies. If only they had calcium!
I’m a snowball girl through and through. These are easily my favorite kind of cookie. The texture gets me every time. It’s because the dough (egg-free, so you can eat as you work!) is made with powdered sugar instead of granulated, so these have the most melt-in-your-mouth, velvety feel.
To spice things up, I added in a little bit of lime juice and a lot of lime zest. The zest is in both the cookie dough and in the powdered sugar that the cookies get rolled in. I wanted to find key limes (and I still will, thus the title of this post), but all I could get for this baking day were the regular kind. Either way, it’ll taste amazing!
It’s rainy out and I want some awesome, sunshiny calcium. Help a girl out!
Coconut-Lime Thai Snowballs
Lime and coconut add a delightful flavor twist to a traditional butter cookie.
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners&rsquo sugar
1 teaspoon pure lime oil (or 2 tablespoons lime juice) (see shopping notes)
1 1/2 teaspoon finely grated lime zest
1/4 teaspoon salt
2 cups all-purpose flour
1 cup unsweetened shredded coconut*
1 cup unsweetened shredded coconut**
1 cup confectioners&rsquo sugar, sifted
1 1/2 teaspoon finely grated lime zest
2 tablespoons cornstarch, sifted
- Preheat oven to 350ºF (175ºC) with racks in the lower and upper thirds.
- Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add lime oil beat to combine.
- Gently fold in lime zest, salt, flour and coconut. Blend well.
- Lightly flour hands and roll dough into small, approximately 1-inch balls and place about 1 1/2 inches apart on an ungreased baking sheet. Bake until puffy (not browned) and bottoms are just golden, about 15 minutes. Allow cookies to cool on baking sheets for about 5 minutes.
- Meanwhile, combine coating ingredients in a quart or gallon size plastic bag. While cookies are still warm, toss them in the coating. Remove and transfer to wire rack to cool completely.
Makes about 2 1/2 to 3 dozen.
*Pure lime oil is available in many specialty food stores. Alternatively, use 2 tablespoons fresh lime juice.
**Unsweetened coconut can be found at many specialty and health food stores. Look for medium shred.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.
- Author: Emily
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 35 1 x
Simple, easy, delicious and fun, Coconut-Lime Snowballs are bathed in a cream cheese glaze infused with fresh lime juice and rolled in sweetened coconut that has been refined a bit in a food processor.
- 1 tablespoon room temperature cream cheese
- 3 tablespoons lime juice
- 1 1/2 cups powdered sugar
- Set oven to heat to 375 degrees. Line a rimmed baking sheet with parchment paper.
- Roll dough into teaspoon size balls (about 1 inch) and place on the baking sheet leaving about an inch of space surrounding each.
- Bake one batch at a time until light golden, about 12 minutes, and cool on a wire rack.
- Dip the cookies into the glaze (letting excess drip back into the bowl) and then roll in the coconut. Set them on a parchment sheet to dry and set (about 30 mins)
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Lime Coconut Snowballs
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Lime Coconut Snowballs are a very easy NO COOK dessert! I really like the flavor of lime and these are great to make when you need a quick dessert, but don't want to heat your kitchen up by turning on the oven!
I felt like making some Lime Coconut Snowballs and had all the ingredients on hand. I had them whipped up in no time.
This is an easy recipe to have your kids help you with! They could help roll the dough into balls or roll the balls into the coconut!
You can adapt this recipe to make it a little lighter in calories by using Fat-free sweetened condensed milk and unsweetened coconut. I haven't tried it with the unsweetened coconut…I don't know that I have ever actually used unsweetened coconut before! I think the taste would be very similar, just not as sweet!
This is a very easy recipe to double or even triple! The recipe makes around 20-24 balls that are about 1 teaspoon each in size. So if you need a dessert for a larger group…just double or triple it!
If you can find Key Lime's…you could squeeze them and use fresh Key Lime Juice! I always have trouble finding Key Limes when I want them. I think it is good with just regular lime juice!
If you don't like lime or coconut….you can head over and check out the recipe for Banana Bread Cookies!
Have you ever had Lime Coconut Snowballs before? Nothing better than a sweet snowball in the summer!
Long-time readers of Stellar Recipes may recall that back in November, I served The Gastronomer smoked salmon canapes, Castilian stew, and rosemary cream biscuits to cap off her 2008 Christmas present. You might have worried that this meal didn't include a sweet finish. What kind of Christmas present makes the poor recipient forgo dessert? Well, never fear--dessert was indeed served, even if the corresponding blog entry has been a long time coming. These lime-glazed coconut snowballs were a fitting conclusion to a wintry feast.
The Gastronomer particularly loved the sugary lime glaze--fortunately, I had some extra left over for her to eat with a spoon.
- 2 1/2 cups all purpose flour
- 3/4 cup superfine sugar (if you don't want to buy it, process regular granulated sugar in the food processor for 30 seconds)
- 1/4 teaspoon salt
- 2 sticks unsalted butter, cut into 1/2 inch pieces and softened
- 3 tablespoons cream cheese, softened
- 2 teaspoons vanilla extract
- 3 tablespoons lime juice
- 1 1/2 cups confectioners' sugar
- 1 1/2 cups sweetened shredded coconut, chopped fine
Knead the dough in the bowl by hand a few times until it forms a large, cohesive mass. Turn the dough out onto a clean counter, divide it in half, and pat into two 4-inch disks. Wrap the disks tightly in plastic wrap and refrigerate for 20-30 minutes.
While the dough is chilling, whisk 2 tablespoons of the lime juice and the remaining 1 tablespoon cream cheese together in a large bowl until smooth. Add the confectioners' sugar and whisk until smooth, adding the remaining lime juice as needed until the glaze is thin enough to spread easily. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees.
Using your hands, roll the dough into 1-inch balls. Place the balls on parchment-lined baking sheets, spacing about 1 1/2 inches apart. Bake until the cookies are light golden brown, about 12 minutes, rotating and switching the baking sheets halfway through baking.
Let the cookies cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely, about 30 minutes. Dip the tops the cookies into the glaze and scrape away any excess, then dip into the coconut. Set the cookies back on the wire rack and let stand until the glaze dries and sets, about 20 minutes.
Yield: 40 cookies
Estimated Start-to-Finish Time: 1 hour 40 minutes plus cooling time
Actual Start-to-Finish Time: 2 hours 30 minutes