Lime Crinkle Cookies

These cookies have a texture that’s soft on the inside and delightfully crinkled on the outside! The intense burst of tangy lime is beautifully balanced with a subtle sweetness! So easy to make and packed with fresh lime juice and zest.

Prep:
15 minutes
rest:
CHILL:
RISE:
Cook:
15 minutes
TOtal:
30 minutes

Ingredients

For Cookies
  • 195 g (1 1/2 cup) Plain flour/all-purpose flour 
  • 3 g (3/4 tsp) baking powder 
  • 1 tsp Lime zest, fresh
  • 1 egg Uk-medium size (52 g without shell)
  • 2 tbsp Fresh lime juice
  • 71 g (5 tbsp) unsalted butter, softened to room temperature 
  • 113 g (1/2 cup + 1 tbsp) granulated sugar 
  • A drop of green food colour (optional)
For Coating
  • 50 g (1/4 cup) granulated sugar 
  • 65 g (1/2 cup) Icing sugar/powdered sugar 

Instructions

  1. Using a zester, zest a whole lime. Don’t go too far while zesting and rotate it while grating as you don’t need the white part of the lime because it's bitter in taste.
  2. In a small bowl, mix the granulated sugar and lime zest. Use your fingers to rub the zest into the sugar (about 1 minute). Lime zest-infused sugar is ready. This step helps to release the essential oil from the zest and enhances the flavour.
  3. In a large mixing bowl, sift together the plain flour, baking powder, and salt, set aside. 
  4. In a large mixing bowl, add unsalted softened butter and lime sugar, and beat them until light and fluffy by using an electric hand mixer for about 1-2 minutes. Now add the egg and vanilla extract, beat again until well combined. Now add lime juice and a drop of green gel food colour (optional), scrape down the sides and bottom of the bowl as needed. 
  5. Gradually add the dry ingredients in two batches, and beat after each addition until just combined. Avoid overbeating. The dough will be thick and sticky.
  6. Chill the cookie dough in the fridge for 20-30 minutes only as it makes the dough firm enough and easy to work with. It also makes your cookies chewier, thicker and more flavourful. You can also keep the cookie dough in the fridge overnight if you want to bake the cookies the next day.
  7. Line your baking sheets with baking paper. Preheat the fan oven to 160C (180C/350F for the conventional oven).
  8. For coating, place the granulated sugar and icing sugar in two separate bowls.
  9. Take about 1 1/2 tbsp portion of the dough & shape into a ball. Roll each cookie ball first in granulated sugar until fully covered. Again roll it between your hands to remove any excess sugar, then roll it in icing sugar until generously coated.
  10. Place them on the baking sheet at least 1-2 inches apart as cookies will spread slightly while baking. Bake one sheet at a time so keep the other baking sheet in the fridge until needed. Bake for 13-15 minutes or until the edges are set and the centres have puffed up.
  11. Allow the cookies to cool on the baking sheet for 10-15 minutes as they will be soft right after baking, then transfer them to a wire rack to cool completely. Enjoy!