Typically I like my desserts full of chocolate and peanut butter. But with warm weather and summer just around the corner, it’s nice to mix it up with something light and fruity too. These Ginger-Lime Sugar Cookies were the perfect way to welcome spring!
If anyone ever hacked my email, they’d probably picture me as a 400 pound woman with no life. On any given day, I get at least 20 food-related emails. I’m subscribed to every e-newsletter from Food Network to Williams-Sonoma to Saveur Magazine to Betty Crocker. I like food, and I like to have as many sources of recipe ideas as possible! Betty just happens to be one of my favorites. She never seems to make anything healthy, or even anything from scratch. But she always has the most creative ideas!
Another reason I like Betty is because from time to time, she likes to give out free stuff. A few months back, her newsletter came with an offer to sample a free bag of sugar cookie mix. I’m not one to turn down free stuff, so I signed up. The cookie mix came and was banished to the back of the pantry for a dessert emergency situation. I’ve gotten pretty good at homemade cookies, but you never know when you’ll find yourself butter-less and in need of a last minute dessert.
Browsing Pinterest, per usual, I spotted a recipe for Ginger-Lime Cookies that sounded ah-maz-ing. When I opened the recipe and saw it was made with a mix, I was a little sad. But only for second, til I remembered that bag in my pantry!! I may not like to use mixes, but doctoring up a mix to make it amazing isn’t so bad!
Ginger-Lime Sugar Cookies
(adapted from Betty Crocker)
- 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1 egg
- 1 tbsp lime zest, plus more for decorating
- 3/4 tsp ground ginger, divided
- 1/4 cup sugar
- 1/2 cup white chocolate chips
- 1/2 tsp vegetable oil
Preheat oven to 350 degrees. In a mixing bowl, stir cookie mix, butter, egg, lime zest and 1/2 tsp of the ginger until soft dough forms.
In small bowl, mix sugar and remaining 1/4 tsp ginger. Shape dough into 1-inch balls and roll balls in sugar mixture. Place balls 2 inches apart on ungreased cookie sheets.
Bake 7 to 9 minutes, or until edges begin to brown and center is set. Cool 1 to 2 minutes on the pan, then remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Combine white chocolate chips and oil in a microwave save bowl, and microwave in 20 second intervals, stirring in between, until melted. Transfer to a ziploc back and snip off a corner, leaving a tiny hole. Pipe the chocolate onto the cookies, sprinkle with zest, and let cool completely.
I brought these cookies to a get together, and they were a big hit! Enjoy!