Name: Florida Key Lime Snowball Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 30
Cuisine: American
Ingredients: 1 cup salted butter, softened (2 sticks); 1/4 cup granulated sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon Key West lime juice or regular lime juice; 4 heaping tablespoons of key limes zested or use regular lime; 2 cups finely chopped pecans or walnuts (for nut allergies substitute coconut and if you like both add both); 2 cups AP flour; Garnish: powdered sugar ( the cookies will be rolled twice so at least 2 to 3 cups will be needed)

These Florida Key Lime Snowball Cookies are almost, but not quite as delicious, as my Amaretto Snowball Cookies.

Filled with finely chopped, pecans and when still warm rolled in layers of powdered sugar it will make these buttery melt-in-your-mouth citrusy cookies an explosion of flavor.

The Florida-inspired tropical twist with the addition of Key West lime and juice will be a must-make on your Christmas Cookie tray for all "Key Lime Lovers".

Perfect for that holiday cookie tray with their snowy coating and delicious served as a dessert finger food at your next party or gathering.

You may also know these cookies as snowballs, pecan butterballs, Mexican wedding cakes, Mexican tea cakes, Russian teacakes, butterballs cookies, pecan sandies, or Viennese sugar butterballs.. whatever you name them they are a delicious addition to any cookie recipe collection for snowball lovers!.

You may also like to try our Key Lime No-Bake Pie if you're a lime lover like we are.

There is a printable copy at the bottom just click print to bypass the ads and omit all the tips below.

Step-by-Step Key Lime Snowball Cookies

Mix the dough and chill for 1 hour
Roll into balls
Bake
Roll into powdered sugar once while warm and again after they cool
The printable recipe card is at the end of this post hit print

lime cookie ingredients made into snowballs

Tool Suggestions Lime Snowball Cookies

2 Baking sheets: these can be baked on ungreased baking sheets or you can line them with parchment paper (although cookies do not spread bake at least 2 inches apart)
Electric Mixer: the butter and sugar need to be creamed and blended evenly using the mixer
Mixing Bowl: you can use paper plates also for the crushed nuts and zest of lime with juice needs to be in a bowl
Pie Plate for Powdered Sugar: these are delicate cookies, place the powdered sugar in a pie plate for easy rolling
Melon Baller Scoop: these will measure the correct amount of dough for a uniform size before rolling by hand

key lime cookie dough with coconut and pecans

Tips for Making Key Lime Snowballs

always refrigerate the dough to prevent spreading
use a melon scoop for even cookie sizes
these will look great in little paper holiday-themed liners
keep in covered containers
cookies freeze perfectly
for nut allergies substitute coconut or finely chopped fruits (maraschino cherries are great but must be blotted dry.)

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American

Yield: 30

Author: Claudia Lamascolo

Florida Key Lime Snowball Cookies

A little twist with a tropical lime snowballs a Florida delightful treat for the holiday cookie tray.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

1 cup salted butter, softened (2 sticks)
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon Key West lime juice or regular lime juice
4 heaping tablespoons of key limes zested or use regular lime
2 cups finely chopped pecans or walnuts (for nut allergies substitute coconut and if you like both add both)
2 cups AP flour
Garnish: powdered sugar ( the cookies will be rolled twice so at least 2 to 3 cups will be needed)

Instructions

Preheat the oven to 325 degrees. Either line 2 baking sheets with parchment paper for easy cleanup or these can be baked on ungreased baking sheets.
Chop the nuts and set aside
Note: make sure the butter is softened and not melted.
In a large bowl using an electric mixer, cream the butter and sugar until smooth and evenly blended.
Add the juice, zest, and vanilla. to the butter mixture.( for more lime taste omit vanilla and add more just lime juice)
Slowly add the flour until blended and then the nuts (or any substitute you are using).
Wrap in wax paper.
Chill for an hour.
Roll into balls by hand around 1 1/2 balls ( I use a melon ball scoop for even-sized cookies)
Bake on an ungreased baking sheet for around 15 to 17 for larger cookie balls around 20 minutes or until the edges turn golden brown.
While warm roll into powdered sugar.
Cool, then roll into powdered sugar.

Notes

Tips for Making Key Lime Snowballs

always refrigerate the dough to prevent spreading
use a melon scoop for even cookie sizes
these will look great in little paper holiday-themed liners
keep in covered containers
cookies freeze perfectly
for nut allergies substitute coconut or finely chopped fruits (maraschino cherries are great but must be blotted dry.)

Tool Suggestions Lime Snowball Cookies

2 Baking sheets: these can be baked on ungreased baking sheets or you can line them with parchment paper (although cookies do not spread bake at least 2 inches apart)
Electric Mixer: the butter and sugar need to be creamed and blended evenly using the mixer
Mixing Bowl: you can use paper plates also for the crushed nuts and zest of lime with juice needs to be in a bowl
Pie Plate for Powdered Sugar: these are delicate cookies, place the powdered sugar in a pie plate for easy rolling
Melon Baller Scoop: these will measure the correct amount of dough for a uniform size before rolling by hand

Nutrition Facts

Calories

143

Fat (grams)

11 g

Sat. Fat (grams)

4 g

Carbs (grams)

9 g

Fiber (grams)

1 g

Net carbs

8 g

Sugar (grams)

2 g

Protein (grams)

2 g

Sodium (milligrams)

49 mg

Cholesterol (grams)

16 mg

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