Spicy White Chocolate and Lime Cookies
Sweet, tender-crisp and chewy, full of white chocolate morsels and lime zest, with a hint of heat, these Spicy White Chocolate and Lime Cookies hit all the right notes.
Equipment
- Hand or Stand Mixer (Optional)
- Citrus Zester or Microplane
- Mixing Bowls
- Wooden Spoon
- Baking Sheet Pan
- Parchment Paper
- Cookie Scoop or #20 Disher (Optional)
- Cooling Rack
- Pastry Brush or Silicone Brush (Optional)
Ingredients
- ¼ cup butter, softened
- ¼ cup Crisco vegetable shortening (unflavored)
- ½ cup + 1 Tbsp light brown sugar, packed
- ½ cup + 2 Tbsp granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cayenne pepper
- 1 ½ cup white chocolate morsels (I use Nestle)
- 1 Tbsp fresh lime zest (roughly the zest of 2 limes)
Optional Lime Glaze
- 2 limes (roughly 2 Tbsp)
- ½ cup powdered sugar
- pinch salt
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper, set aside.
- Cream the softened butter, vegetable shortening and sugars until fluffy - about 2 minutes. (You may want to use a mixer for this part)
- Add in the egg and vanilla and mix well.
- Add the flour, baking powder, baking soda, salt and cayenne pepper. Stir with a wooden spoon until the dry ingredients are about 50% incorporated.
- Add the white chocolate morsels and lime zest.
- Continue mixing all ingredients until fully incorporated. Cover dough with plastic wrap, place in the refrigerator. Chill dough for 1 hour.
- Using a cookie scoop, or soup spoon, drop rounded balls of cookie dough onto the parchment-lined baking sheet, about 2 inches apart. (If using a soup spoon, aim for dough balls that are larger, roughly 1" in diameter).
- Bake for 18-21 minutes or until the cookies are just starting to lightly brown around the edges and the centers are set but light.
- Allow baked cookies to cool on the sheet pan for about 5 minutes before removing to a wire rack to cool completely.
- If desired, combine all glaze ingredients in a small mixing bowl and stir to combine. Brush or drizzle on cooled cookies and allow to set.
Notes
When making this recipe, I portion the cookie dough using a #20 disher. You can order one here, if desired.
This recipe will keep for 3-4 days in a zip top bag, or air tight container.
If cookies become stale, place a single slice of bread in the air tight container with the cookies and wait a few hours or overnight. The bread will harden as its moisture transfers to the cookies, making them soft.
Alternatively, you could gently warm cookies in the microwave for 10-15 seconds.