Lime-Ginger Cookies

Looking for drop cookies using Betty Crocker® sugar cookie mix? Then check out this lime-ginger cookie recipe.

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Prep Time 50 min
Total Time 1 hr 10 min
Servings 36

Ingredients

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2: cup butter or margarine, softened

1: egg

1: tablespoon grated lime peel

3/4: teaspoon ground ginger

1/4: cup sugar

1/2: cup white vanilla baking chips

1/2: teaspoon vegetable oil

: Shredded lime peel, if desired

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Directions

1 Heat oven to 375°F.
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 cookie sheets, place balls 2 inches apart. Bake 7 to 9 minutes, or until edges begin to brown and center is set. Cool 1 to 2 minutes. Remove from cookie 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.

EXPERT TIPS

Expert Tips

"This was a collaborative effort with my children. They sampled lots of cookies and added their ideas which helped create the final cookie." Brenda Wright

Got questions? Our experts have the answers. Ask Betty now.