Lime Crackle Cookies are made from scratch cookies flavored with lime and coated with powdered sugar. Their tops crackle when baked.
Lime Crackle Cookies
I love a good cookie, and this is a good one! You never really expect to taste lime in the flavor of a cookie, but it’s a nice surprise! The lime flavor comes through nicely with the addition of zest and juice. You’re gonna love it!
🛒 Ingredients Needed:
- all purpose flour
- baking powder and salt
- unsalted butter
- granulated white sugar
- eggs
- lime zest and lime juice
- lemon juice
- green liquid food coloring
- powdered sugar
- green sanding sugar
✏️ How to make Lime Crackle Cookies:
*The complete, printable recipe is at the end of this post.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, use an electric mixer on medium-speed to combine the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the lime zest, lime juice and lemon juice, then beat in the food coloring. Reduce the mixer speed to low and gradually add the flour mixture, beating until just combined. Cover the bowl with plastic wrap and refrigerate the dough until firm, about 45 minutes.
- Preheat the oven to 350℉. Line 2 baking sheets with parchment paper. In a small bowl, combine the powdered sugar and sanding sugar. Roll tablespoonfuls of dough into balls and toss in the sugar mixture to coat. Place the cookies 2-inches apart on the baking sheets.
- Bake until the cookies are puffed and cracked on top and golden around the edges, 18 to 20 minutes. Remove the pans from the oven. Let the cookies cool for 5 minutes on the pans, and then use a spatula to transfer the cookies to racks to cool completely.
➡️ Tips and Substitutions:
- Use all lemon zest and lemon juice to create lemon crackle cookies
- It’s okay to use salted butter. Just decrease the salt in the recipe to 1/4 teaspoon.
- The green food coloring and green sanding sugar are optional. They just help the cookies look more green (since lime doesn’t contribute much of a green color).
✔️ How to store:
Store lime crinkle cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to help keep the cookies soft and fresh. You can layer them between sheets of parchment or wax paper to prevent them from sticking together.
For longer storage, you can also freeze these cookies in an airtight container or freezer bag for up to 3 months. Just make sure to let them thaw at room temperature before enjoying.
❤️ What I Love About This Recipe:
- Lime is such a fabulous, refreshing flavor for a cookie!
- They’re a pretty spring cookie, and they’re great for St. Patrick’s Day too!
- I love that they’re made from scratch and not a cake mix.
Favorite Cookie Recipes:
- Best Peanut Butter Cookies
- Brownie Fudge Bomb Cookies
- Butterfinger Cookies
- Nutella Cookies
- Cheesecake Cookies
Lime Crackle Cookies
Love the sugary crackle outside and the lime flavor on the inside!
Ingredients
- 2½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1¼ cups granulated white sugar
- 2 large eggs
- 1 teaspoon grated lime zest
- 1½ tablespoons freshly squeezed lime juice
- 1½ tablespoons freshly squeezed lemon juice
- 4 drops green liquid food coloring
- ½ cup powdered sugar
- 2 tablespoons green sanding sugar
Instructions
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, use an electric mixer on medium-speed to combine the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the lime zest, lime juice and lemon juice, then beat in the food coloring. Reduce the mixer speed to low and gradually add the flour mixture, beating until just combined. Cover the bowl with plastic wrap and refrigerate the dough until firm, about 45 minutes.
- Preheat the oven to 350℉. Line 2 baking sheets with parchment paper. In a small bowl, combine the powdered sugar and sanding sugar. Roll tablespoonfuls of dough into balls and toss in the sugar mixture to coat. Place the cookies 2-inches apart on the baking sheets.
- Bake until the cookies are puffed and cracked on top and golden around the edges, 18 to 20 minutes. Remove the pans from the oven. Let the cookies cool for 5 minutes on the pans, and then use a spatula to transfer the cookies to racks to cool completely.
Nutrition
Serving: 1cookie
Tried this recipe?Let us know how it was!
Michele Shepherd
Sunday 24th of March 2024
These cookies are really, really, really good. A big hit with everyone who tried them and the first cookie gone from my cookie tray. My 6 y.o. grandson now requests them - constantly. :-) One change I made - use the zest from the whole lime. Two thumbs up!