White Chocolate Margarita Cookies

White Chocolate Margarita Cookies

(adapted from Lavender, Lemon, and Honey Cookies)

I had the idea to make these cookies when I was up late having a cookie stream of consciousness.  I do that every once in a while now, staying up just thinking of new flavor combos I want to try.   I wanted to do something Cinco de Mayo themed, and this sounded good. 

I love the combination of white chocolate and Fleur de Sel.  My favorite time was when I made these.  I used Lavender, Lemon, and Honey Cookies as a base because I wanted something crisp and light. 

If you like the combination of coconut and lime, try substituting that for the white chocolate chips.  Personally, I love lime, and I love coconut, but I can’t stand them together!

 

Yield:  about 30 cookies

Total time: 1 hour (plus 1 hour chill time)

Difficulty Level:  Easy

 

 

Ingredients

2 cups flour

2 teaspoons baking soda

½ teaspoon salt

2/3 cup of melted butter (1 stick plus 3 1/3 tablespoons)

1 cup white granulated sugar

¼ cup light agave nectar

1 egg

1 tablespoon fresh squeezed orange juice

Zest of 2 limes

1 ¼ cups white chocolate chips

Fleur de Sel

 

Directions

  1. Sift the flour, baking soda, and salt through a strainer or sieve to remove any lumps. Set aside.
  2. Use an electric hand mixer to beat the butter, agave nectar, and sugar together until smooth.
  3. Add the egg, orange juice, and lime zest and mix until incorporated.
  4. Add the dry ingredients to the wet ingredients in 2 batches and mix until combined. Make sure it’s fully incorporated, but try not to overmix it.
  5. Fold in 1 cup of the white chocolate chips.
  6. Refrigerate the dough for at least 1 hour.
  7. Preheat the oven to 350 degrees.
  8. Scoop the chilled dough out into 1 inch balls (about 12 per half sheet pan). Roll in the sugar until coated, and place on a sheet pan covered in either parchment or a silicone baking mat. Use your fingers to gently flatten the cookie.  Press a few extra white chocolate chips into each cookie, and sprinkle each cookie with Fleur de sel.
  9. Bake each batch of the cookies for 8-12 minutes. I always watch my cookies to make sure they don’t overcook. I like these on the crisp side, so I cook them for about 10-11 minutes.
  10. Remove from the oven and let cool for about 15 minutes before transferring them to a wire rack to cool completely.