I Love Lime White Chocolate Cookies Recipes

LIME WHITE CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F.
• Combine butter, sugar, brown sugar, egg and limeade concentrate in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking soda, cream of tartar and salt; beat at low speed until well mixed. Stir in white chocolate.
• Drop dough by rounded teaspoonfuls, 2 inches apart, onto greased cookie sheets. Bake 9-12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to cooling racks. Cool completely.
• Combine powdered sugar and enough limeade concentrate for desired glazing consistency in bowl. Top each cookie with 1/2 teaspoon glaze; sprinkle with lime zest.

KEY LIME-WHITE CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. Beat butter, sugars, vanilla and egg in large bowl with spoon until well mixed. Stir in Bisquick mix. Stir in 6 drops food color, white chocolate chunks and lime peel.
• Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until set but not brown. Cool 1 minute; remove from cookie sheet to wire rack.

LIME WHITE CHOCOLATE SUGAR COOKIES

Steps:

• Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper and set aside.
• Sift together the flour, salt and baking powder in a medium bowl. Set aside.
• In the bowl of a stand mixer, beat the butter on medium speed until it's smooth. Add the sugar, vanilla extract and lime juice. Beat until it's well combined. Add the eggs and beat on medium speed for one more minute.
• Reduce the mixer speed to low and slowly add the flour mixture a little at a time. Stop once it's just blended. Stir in the white chocolate chips.
• Drop the cookie dough in roughly 1 tablespoon balls onto the prepared cookie sheet. The mounds should be about three inches apart. Bake until the edges of the cookie reach a delicate golden brown - roughly 12-14 minutes.
• Remove the cookies from the oven and allow to cool on the baking sheet for about 10 minutes before transferring to a cookie rack to cool completely.

LEMON LIME WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
• Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
• Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
• Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
• Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
• Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.

I LOVE LIME WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°; position oven rack in the upper third of oven; spray cookie sheets with nonstick cooking spray.
• In a big bowl, add half of the cake mix, softened butter, eggs, and lime zest.
• Blend with an electric mixer on med-high speed for 1-2 minutes, until blended and smooth.
• Stir in remaining cake mix and white chocolate chips with a wooden spoon until all dry ingredients are moistened.
• Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
• Bake 10-13 minutes or until set at edges and just barely set at center when lightly touched.
• Cool 1 minute on sheets; transfer to wire racks with metal spatula and cool completely.
• Prepare Lime Icing: add powdered sugar to a bowl; mix in zest and enough juice as needed to make icing just thin enough to drizzle off fork.
• Drizzle icing over cooled cookies.