Description
These Lime Crinkle Cookies are soft, chewy, and bursting with fresh lime flavor from real lime zest and juice. Rolled in two layers of sugar before baking, they develop beautiful crackled tops with a tangy, melt-in-your-mouth center.
Ingredients
- 2â…“ cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1¼ cups granulated sugar
- 1 tbsp lime zest (about 2 limes)
- 2 large eggs
- 1/4 cup fresh lime juice (about 2 limes)
- Neon green food coloring (optional)
- For Coating:
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream the butter, sugar, and lime zest together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lime juice and optional food coloring.
- Gradually mix in the dry ingredients until a thick, slightly sticky dough forms.
- If the dough is too soft, chill for about 30 minutes.
- Scoop the dough into 1½ tablespoon balls. Roll each ball first in granulated sugar, then generously coat with powdered sugar.
- Place the cookies on the prepared baking sheets, leaving space between each one.
- Bake for 9–11 minutes, until puffed and the edges are set.
- Cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
- For thicker cookies, chill the dough before baking.
- Rub the lime zest into the sugar before mixing to release more citrus oils.
- Add 1 tsp lime extract or 1/8 tsp food-grade lime essential oil for a stronger lime flavor.
- Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
- Freeze baked cookies or uncoated dough balls for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American