The cookie dough ends up being firm enough that you could touch it without pulling your finger back with dough attached, yet remains on the softer side soft so that you can easily portion it out to roll into balls. For a fun, crunchy coating, the dough balls are then rolled through a valley of the rice cereal. After being coated and set on the baking sheet, use your palm or fingers to press the dough balls down slightly - they need a little extra push to evenly spread out while baking, unless you want them more of a tall mound.
I wondered if the cereal was going to turn soggy or soft at all, but they definitely kept their crunch and crackle (though I think the snap faded?... hee hee!). While they are called sugar cookies, they didn't come across as being too sugary at all - I found them more to be a cross between a traditional sugar cookie and a shortbread - more moist than shortbread, but not as crisp as a thin sugar cookie. They had a decent thickness to them, without being cake-like, along with a chewy quality that we both liked. The lime certainly made them pop, with a sweet vanilla finish that kept them from being too boring or bland. I think you could even get away with having a couple of these for breakfast... just a new way to get that cereal in, right?
Lime Sugar Cookies