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Lime-Ginger Cookies

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  • Prep 50 min
  • Total 60 min
  • Servings 36
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Looking for drop cookies using Betty Crocker* Sugar Cookie Mix? Then check out this lime-ginger cookie recipe.
Created Aug 20, 2014
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Ingredients

  • 1 pouch Betty Crocker* Sugar Cookie Mix
  • 1/2 cup (125 mL) butter or margarine, softened
  • 1 egg
  • 1 tbsp (15 mL) grated lime peel
  • 3/4 tsp (3 mL) ground ginger
  • 1/4 cup (50 mL) granulated sugar
  • 1/2 cup (125 mL) white vanilla baking chips
  • 1/2 tsp (2 mL) vegetable oil
  • Shredded lime peel, if desired

Steps

  • 1
    Heat oven to 375ºF.
  • 2
    In medium bowl, stir cookie mix, butter, egg, lime peel and 1/2 teaspoon of the ginger until soft dough forms.
  • 3
    In small bowl, mix sugar and remaining 1/4 teaspoon ginger. Shape dough into 36 (1-inch) balls. Roll balls in sugar mixture. On ungreased baking sheets, place balls 2 inches apart. Bake 7 to 9 minutes, or until edges begin to brown and centre is set. Cool 1 to 2 minutes. Remove from baking sheets to cooling rack. Cool completely, about 30 minutes.
  • 4
    Place baking chips and oil in small resealable freezer plastic bag. Microwave on High for 45 to 60 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cookies. Sprinkle with shredded lime peel. Let stand until set, about 10 minutes.

Nutrition Information

No nutrition information available for this recipe
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