Last week, when I really wanted cookies, I discovered that we were out of semisweet chocolate chips and brown sugar (although I have since discovered the missing sugar — it was hiding on an unreachable shelf). It could have totally sidelined my plans, but thankfully I have a very wise four-year-old. Will’s reaction? “Mommy, you can just write a new recipe!” So I did.
Using my favorite sugar cookie recipe as a guide, I adjusted the ingredients, making it more lime-y (though the lime is subtle, for sure) and less vanilla-y. The white chocolate is a nice sweet counterpart to the tang of the cookies. These cookies have a delightful crunch to them too, something I loved.
As for the kids? They couldn’t get enough of them.
Also, thank you to everyone who took my survey a few weeks back. Your answers really helped me think about the future of this site. Here’s a few things that I learned:
- Healthy recipes posts are by far the favorite around here.
- You want more recipes … healthy and otherwise.
- The majority of readers could do without interviews — and that’s fine. I can work that content into regular posts if it’s something worth sharing.
- Desserts are appreciated.
Again, thank you. I’m now thinking hard about new recipes and cooking tips. As we enter spring, I will be sharing garden photos like last year (likely on Saturdays … but we’ll see) and I may share my weekly meal plan going forward as I did last Sunday. I hope you all like what you see!
So, onto these cookies … Sure, they aren’t a waist-trimming dessert, but they are tasty.
Lime Sugar Cookies
yields about 2 dozen cookies
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup unsalted butter, softened to room temperature
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 tbsp lime juice
2 large eggs
2 cups white chocolate chips
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.
Repeat until all of the dough has been used.