30-Minute Lime White Chocolate Cookies with Glaze
Buttery sugar cookies studded with white chocolate pieces and infused with tart limeade concentrate, finished with a bright lime glaze and fresh zest. The combination of crisp edges and soft centers creates an ideal texture, while the citrus flavor cuts through the sweetness of the white chocolate for a balanced treat.
Ingredients
- ½ cup butter, softened
- ½ cup sugar, granulated
- ¼ cup brown sugar, firmly packed
- 1 large egg
- 3 tablespoon limeade concentrate, thawedfresh lime juice1:1substitution
adjust quantity to taste
- 1 2/3 cup, all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 3-ounce bar white chocolate, cut into 1/2-inch pieces
- 1 1/4 cup, powdered sugar
- 4 tablespoon limeade concentrate, thawed, to taste(optional)fresh lime juice1:1substitution
adjust quantity to taste
- 2 tablespoon lime zest, freshly grated
Instructions
- 1
Heat oven to 350°F.
- 2
Combine butter, sugar, brown sugar, egg and limeade concentrate in a bowl. Beat at medium speed, scraping bowl often, until creamy.
- 3
Add flour, baking soda, cream of tartar and salt. Beat at low speed until well mixed.
- 4
Stir in white chocolate pieces.
- 5
Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.
- 6
Bake 9-12 minutes or until light golden brown.
- 7
Cool 1 minute on cookie sheet, then transfer to cooling racks. Cool completely.
- 8
Combine powdered sugar and limeade concentrate until desired glazing consistency is reached.
- 9
Top each cookie with glaze and sprinkle with lime zest.
Tips
Drop dough consistently with a rounded teaspoon for even baking.
Do not overbake; remove cookies when edges are light golden to maintain soft centers.
Let cookies cool briefly on baking sheet before transferring to prevent breaking.
Good to Know
Airtight container at room temperature up to 5 days.
Dough can be refrigerated up to 2 days before baking.
Serve at room temperature. Glaze sets best at room temperature.
Common Mistakes
Do not skip the cream of tartar; omit it to lose the slight tang and tender crumb structure.
Do not overbake to avoid dry, hard cookies.
Do not skip cooling on baking sheet briefly to avoid cookies breaking when transferred.
Substitutions
Vegan Options
Gluten-Free Swaps
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