Description
These Lime Crinkle Cookies are a delightful twist on the classic crinkle cookie, bursting with fresh lime zest and juice for a bright, tangy flavor. Soft and chewy with a perfectly crackled powdered sugar coating, they are a refreshing treat ideal for any occasion.
Ingredients
Dry Ingredients
- 2 ⅓ cups all-purpose flour (stir, spoon & level)
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (1 stick, room temperature)
- 1 ¼ cups granulated sugar
- 1 Tablespoon lime zest (about 2 limes)
- 2 large eggs (room temperature)
- ¼ cup lime juice (about 2 limes)
- Neon green food coloring (optional)
For Coating
- ¼ cup granulated sugar
- ½ cup powdered sugar
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (177°C). Line half-sheet pans with silicone baking mats or parchment paper and set aside to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. This ensures proper leavening in the cookies.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter, granulated sugar, and lime zest together until the mixture is smooth and well combined, creating a flavorful base.
- Add Eggs and Lime Juice: Beat in the eggs one at a time, mixing well after each addition to fully incorporate. Then add the lime juice and optional neon green food coloring, mixing until the color and ingredients are evenly blended.
- Incorporate Dry Ingredients: Add the flour mixture on low speed and mix just until combined. The dough will be thick and slightly sticky. If it’s too soft, chill it for about 30 minutes to firm up for easier handling.
- Prepare Sugar Coatings: Place the ¼ cup granulated sugar and ½ cup powdered sugar each in separate small bowls, ready for coating the dough balls.
- Scoop and Coat Dough: Use a medium cookie scoop (approximately 1.5 tablespoons) to portion the dough into balls. Roll each ball first in the granulated sugar, shaking off any excess to reduce stickiness, then generously coat with powdered sugar for a classic crinkle effect.
- Arrange and Bake: Place the coated dough balls several inches apart on the prepared baking sheets. Bake in the preheated oven for 9-11 minutes, until the cookies are puffy and edges are firm to the touch. The center cracks should appear matte but slightly shiny.
- Cool: Allow cookies to cool for several minutes on the baking sheet before transferring them to a wire rack to cool completely. This helps them set properly and prevents breaking.
Notes
- If the dough is too sticky to handle comfortably, chilling it for 30 minutes will firm it up, making scooping easier.
- Neon green food coloring is optional; you can mix green and yellow to achieve a lime-like color.
- Using a trigger cookie scoop is recommended due to dough stickiness for even portioning.
- Make sure to line baking sheets with parchment paper or a silicone mat to prevent sticking and ensure even baking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
