Soft-baked Lime Crinkle Cookies are packed with real lime zest and juice, creating a bright, tangy flavor that citrus lovers will adore. These cookies are tender on the inside with a signature crinkled powdered-sugar coating on the outside that forms as they bake. With a pop of green coloring, they’re as festive as they are flavorful—perfect for holidays, spring gatherings, or whenever you want a refreshing twist on the classic crinkle cookie.
Why You’ll Love This Recipe
- Perfect for citrus lovers: Bright, tart, and sweet, these cookies highlight the zest and juice of real limes.
- Vibrant and festive: With the addition of neon green food coloring, they’re eye-catching and cheerful.
- Easy and fun to bake: Rolling the dough in sugar and watching the cookies crackle in the oven is deeply satisfying.
- Soft and chewy texture: They’re moist inside, almost reminiscent of a lime bar turned into a cookie.
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1½ cups granulated sugar
- Zest of 2 limes
- 2 large eggs
- ¼ cup freshly squeezed lime juice
- Neon green food coloring (optional, or use a combination of green and yellow for a natural hue)
- ¼ cup granulated sugar (for rolling)
- ¾ cup powdered sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, 1½ cups granulated sugar, and lime zest together until light and fluffy (about 2-3 minutes).
- Add eggs: Mix in the eggs one at a time, beating well after each addition.
- Add lime juice and color: Stir in the fresh lime juice and a few drops of green food coloring if using. Mix until fully incorporated.
- Combine dry and wet ingredients: On low speed, gradually add the flour mixture until a soft dough forms.
- Shape cookies: Use a cookie scoop to form 1½ tablespoon-sized dough balls. Roll each ball first in granulated sugar, then in powdered sugar to coat completely.
- Bake: Place coated dough balls 2 inches apart on prepared baking sheets. Bake for 9–11 minutes, or until the cookies are cracked and the edges are set (the centers may look slightly soft—that’s okay).
- Cool: Let cookies rest on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Optional Glaze (for extra lime zing)
If you’d like to add a lime glaze, whisk together:
- 1 cup powdered sugar
- 1–2 tablespoons lime juice
Drizzle the glaze over cooled cookies and allow to set before serving.
Tips for Success
- Use fresh lime zest and juice for the most vibrant flavor.
- Don’t skip the double sugar coating: Granulated sugar helps prevent the powdered sugar from dissolving into the dough, ensuring that beautiful crinkle finish.
- Chill dough briefly if it’s too soft to roll.
- Store cookies in an airtight container at room temperature for up to 1 week. They also freeze well.
Serving Suggestions
These cookies are great for cookie swaps, spring or summer parties, or brightening up a holiday dessert table. Pair with a glass of iced tea or lemonade for an extra citrusy treat.