Lime Crinkle Cookies
Soft-baked Lime Crinkle Cookies are flavored with real lime zest and juice. The powdered sugar cracks as it bakes revealing the tangy and moist lime cookies underneath.
More Crinkle Cookies: You’ve probably had chocolate crinkle cookies before, but I love crinkles so much that I’ve created several variations. Like pumpkin crinkle cookies, coconut key lime crinkle cookies, and apple butter cookies that are actually coated in cinnamon-sugar instead of powdered sugar, but still have those same beautiful cracks.
Why You’ll Love This Recipe
- Perfect for Citrus Lovers – Lime crinkle cookies offer a unique and refreshing citrus flavor that stands out from traditional cookie options. Plus, it’s got that zesty and tangy taste that citrus lovers adore!
- Vibrant Appearance – The crinkle effect on these cookies creates a beautiful contrast between the powdered sugar coating and the vibrant green hue of the cookie (which is enhanced with food coloring). They make for an eye-catching and festive treat.
- A Fun Baking Project – The process of rolling the dough and seeing the crinkle effect unfold can be both entertaining and rewarding.
Crinkle-Style Lime Cookies
These crinkle-style lime cookies were fashioned after my lemon crinkle cookies, but with limes instead of lemons. I truly can’t decide which version I like better. I love all citrus desserts!
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Lime crinkles are soft on the outside while being dense and moist on the inside. It’s almost like biting into lemon bars (or in this case lime bars) with the tangy citrus taste and the combined texture of the creamy curd and chewy crust. It’s like the crust and curd morphed into one dessert with these citrus cookies.
They’re super simple to make with real limes and zest. I did add neon green food coloring to boost the color, so when the powdered sugar cracks, it creates the most beautiful green cookies. Let me show you how it’s done.
How to Make Lime Crinkle Cookies
NOTE: The full ingredients and instructions are in the recipe card at the end of the post.
- Whisk together the flour, baking powder, and salt in a bowl. Set aside.
- Using a stand mixer with the paddle attachment, cream the butter, sugar, and lime zest until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Add the lime juice and some neon green food coloring (optional; may also combine green and yellow to achieve this color). Mix to combine.
- On low speed, gradually add the flour mixture and mix until just combined.
- The dough will be thick and slightly sticky.
NOTE: If the dough seems especially wet and sticky, your butter may have been too soft. Simply chill the dough until it’s firm enough to scoop; about 30 minutes.
Scooping and Coating the Lime Cookies
- Place the granulated sugar and powdered sugar for coating the dough in two separate small bowls.
- Use a medium cookie scoop (#40 scoop; about 1.5 Tablespoons) to spoon the cookie dough into a ball. (A trigger scoop is recommended due to the stickiness of the dough.)
- Drop the dough into the granulated sugar. Roll it around and shake off any excess. (This helps make the dough more manageable.)
- Next, generously coat the dough with powdered sugar.
Baking and Storing
- Place the cookies several inches apart on a parchment or silicone lined baking sheet.
- Bake at 350˚F for 9-11 minutes, until cookies are puffy and the edges are firm to the touch. The center of the cracks will be almost matte (just slightly wet/shiny still).
- Cool for several minutes on the pan, then transfer cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week.
Tips for Success
- Use room temperature butter. This is actually cooler than some people think. When you touch room temperature butter, it will make a small indent, but will still be semi-firm and won’t make your fingers greasy. If you can easily indent the butter with your finger, and it sticks like lotion, then it’s too soft. Butter that is too soft will make the cookies spread too much. If you think your butter was too soft, you can remedy this by placing the cookie dough in the fridge to chill, until firm enough to scoop.
- Coat the dough twice. Since becoming a crinkle cookie aficionado, I have learned that if you coat the dough with granulated sugar first, and then powdered sugar, the sugar doesn’t dissolve into the cookie during storage. It also creates just a slight crispness while keeping the interior soft and chewy.
- For thicker cookies: While this recipe can be baked immediately, but if you desire thicker cookies, then you must chill the dough. This helps slow the spread of the dough during baking.
Can I freeze these cookies?
Yes, you can freeze lime crinkle cookies before or after baking.
- Freeze scooped cookie dough balls, un-coated, on a baking sheet. Then transfer frozen dough to a freezer safe bag. Freeze up to 3 months. Coat dough balls with both sugars and add a few extra minutes of bake time, if baking from frozen. You may thaw dough balls in the fridge overnight, if desired.
- Freeze baked cookies, after they have cooled completely, in an airtight container with parchment paper between the layers for up to 3 months. Thaw in the refrigerator or on the counter.
Lime Crinkle Cookies
Ingredients
- 2 ⅓ cups (280 g) all-purpose flour, stir, spoon & level
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, (1 stick) room temperature
- 1 ¼ cups (250 g) granulated sugar
- 1 Tablespoon lime zest, about 2 limes
- 2 large eggs, room temperature
- ¼ cup (59 ml) lime juice, about 2 limes
- neon green food coloring, optional
Coating
- ¼ cup (50 g) granulated sugar
- ½ cup (60 g) powdered sugar
Equipment
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with silicone mats or parchment paper. Set aside.
- Whisk together the flour, baking powder, and salt in a bowl. Set aside.
- Using a stand mixer with the paddle attachment, cream the butter, sugar, and lime zest until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Add the lime juice and some neon green food coloring (optional; may also combine green and yellow to achieve this color). Mix to combine.
- On low speed, gradually add the flour mixture and mix until just combined. The dough will be thick and slightly sticky. NOTE: If the dough seems especially wet and sticky, your butter may have been too soft. Simply chill the dough until it’s firm enough to scoop; about 30 minutes.
- Place the granulated sugar and powdered sugar for coating the dough in two separate small bowls. Use a medium cookie scoop (#40 scoop; about 1.5 Tablespoons) to spoon the cookie dough into a ball. (A trigger scoop is recommended due to the stickiness of the dough.)
- Drop the dough into the granulated sugar. Roll it around and shake off any excess. (This helps make the dough more manageable.) Next, generously coat the dough with powdered sugar. Place the cookies several inches apart on the prepared baking sheets.
- Bake at 350˚F for 9-11 minutes, until cookies are puffy and the edges are firm to the touch. The center of the cracks will be almost matte (just slightly wet/shiny still). Cool for several minutes on the pan, then transfer cookies to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week.
Notes
- Freeze scooped cookie dough balls, un-coated, on a baking sheet. Then transfer frozen dough to a freezer safe bag. Freeze up to 3 months. Coat dough balls with both sugars and add a few extra minutes of bake time, if baking from frozen. You may thaw dough balls in the fridge overnight, if desired.
- Freeze baked cookies, after they have cooled completely, in an airtight container with parchment paper between the layers for up to 3 months. Thaw in the refrigerator or on the counter.
Nutrition
Did you make this?
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*Originally published 2/22/2012. Post updated January 2024.
This is my husband’s new favorite cookie! (And he says he doesn’t like sweets lol!) This recipe has inspired me to try other crinkle cookies! The only issue I had was my limes didn’t make enough juice, but I supplemented with some bottled lime juice. Fantastic cookies 🎉🎉🎉
I’m so happy to hear that you and your husband enjoyed this recipe Laura! Thanks for taking the time to share your experience with the recipe.
Absolute bangers. Needed to bake them more like 13 minutes in my oven, around 4500 feet in elevation. Saving this one for future summer occasions.
Glad you enjoyed these cookies! Thanks for your review Jack!
These sound so good! I love lime. Thanks so much for linking up this week @ Things That Make You Say Mmmmm!
On this will be perfect for me since I am craving anything fruity!
Kat you are so cute! Glad you have another reason to eat some fruit, but I have a feeling this won’t be quite as healthy for the baby, but still very delicious! 🙂