Preheat your oven to 350°F and line baking sheets with silicone mats or parchment paper. Set them aside.

In a mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

Using a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lime zest until the mixture is pale, light, and fluffy. This step is key to achieving a soft, delicate texture.

Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Pour in the lime juice, along with a few drops of neon green food coloring if desired. (You can also mix green and yellow for a more natural hue.) Blend until evenly combined.

With the mixer on low speed, gradually add the dry ingredients, mixing just until incorporated. The dough will be thick and slightly sticky. Tip: If the dough feels excessively wet and sticky, the butter may have been too soft. Simply chill the dough for about 30 minutes until it firms up enough to scoop.

Prepare two small bowls—one with granulated sugar and the other with powdered sugar. Using a medium cookie scoop (about 1.5 tablespoons), portion out the dough and roll each ball first in the granulated sugar, shaking off any excess. This helps create a more manageable dough. Next, coat generously in powdered sugar for that signature crinkle effect. Arrange the cookies on the prepared baking sheets, spacing them several inches apart.

Bake for 10 minutes, or until the cookies puff up and the edges feel set to the touch. The cracks in the center should appear mostly matte with just a hint of shine. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for up to one week—if they last that long!