Description
Soft, chewy sugar cookies with a sparkling crinkle shell and a burst of vibrant lime curd in the center—these cookies are a citrus lover’s dream! The perfect balance of tart and sweet in one delightful bite.
Ingredients
Units
Scale
Crinkle Cookie Base
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar (plus more for rolling)
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lime zest
Lime Curd Filling
- 2 egg yolks
- 1/3 cup fresh lime juice
- 1/2 tbsp lime zest
- 1/4 cup granulated sugar
- 2 tbsp unsalted butter
Instructions
- Prepare the Lime Curd In a small saucepan over low heat, whisk egg yolks, sugar, lime juice, and zest. Stir constantly until thickened, about 5–7 minutes. Remove from heat, stir in butter until melted. Let cool completely. Chill for 30 minutes to thicken.
- Make the Cookie Dough In a bowl, whisk flour, baking soda, and salt. In a separate bowl, beat butter and sugar until creamy. Add egg, vanilla, and lime zest; beat until combined. Gradually add the dry ingredients. Chill dough for 20–30 minutes.
- Shape & Bake Preheat oven to 350°F (175°C). Scoop tablespoon-sized dough balls, roll in sugar, and place on lined baking sheet. Press thumb into each to create a well. Bake for 8–10 minutes until edges set.
- Fill & Finish Immediately after baking, gently press wells deeper with a spoon. Spoon cooled lime curd into centers. Optional: sprinkle with green sanding sugar for sparkle. Let cool before serving.
Notes
- Swap lime for lemon or passion fruit curd.
- Store cookies in the fridge to keep curd fresh.
- For a holiday twist, add a drop of green food coloring to the curd.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg