Key Lime Crackles

Total Time:
2 hr
55 min
45 min
20 min

about 36 cookies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon grated Key lime zest, plus 3 tablespoons Key lime juice (or use regular lime zest and 1 1/2 tablespoons each lemon and lime juice)
  • 4 drops green food coloring
  • 1/2 cup confectioners' sugar, sifted
  • 2 tablespoons green sanding sugar
  • Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the lime zest and juice, then beat in the food coloring. Reduce the mixer speed to low; gradually add the flour mixture, beating until just combined. Cover and refrigerate until firm, about 45 minutes.

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the confectioners' sugar and sanding sugar in a small bowl. Roll tablespoonfuls of dough into balls and toss in the sugar mixture to coat completely. Arrange the cookies 2 inches apart on the prepared baking sheets.

  • Bake, switching the pans halfway through, until the cookies are puffed and cracked on top and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

  • Photograph by Ryan Dausch

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    Individual Key Lime Pies

    Recipe courtesy of Ree Drummond