Combining the tangy flavor of key lime with the subtle sourdough undertones and the sweetness of white chocolate chips, these cookies offer a refreshing and decadent treat that is sure to brighten your day!
After a long winter, we have finally made it to spring friends! In the south, the weather really seems to have a mind of its own. In January we had historical snow one week and the very next week we were back in the 70s. Now that things are more spring-like, I’m ready for some lighter desserts. What better way to welcome the season than with a delicious treat that combines the tangy zest of key lime with the creamy sweetness of white chocolate? Introducing the Sourdough Key Lime White Chocolate Chip Cookies—the perfect springtime indulgence!
You might be wondering, why sourdough? Incorporating sourdough into your cookies not only adds a unique flavor profile but also enhances the texture. The natural fermentation process creates a chewy, slightly tangy cookie that perfectly complements the key lime and white chocolate. Plus, if you have some sourdough starter sitting in your fridge, this is a fantastic way to use it!
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A Few Key Ingredients
Flour
I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife.
Baking Soda
A leveling agent that will make a lighter, fluffier cookie with a slightly crispier edge. It also
helps to give that beautiful browning color.
Eggs, Salt, & Sugar
All are completely necessary to flavor and bind our dry ingredients.
Unsalted Butter
We love the richness that real butter adds to baked goods. Using a high-quality butter helps the cookies to have a moist and soft consistency.
Sourdough
This is a great recipe for using up extra discard and adding tasty sourdough flavor to a classic cookie. Active starter will also work for this recipe.
Key Lime Extract
I use my homemade key lime extract in this cookie recipe. Vanilla extract will work just fine. If using a store-bought extract, look for a high-quality option.
Key Lime Juice and Key Lime Zest
To ensure we’re getting that lime flavor in every bite, we are adding it wherever we can. Key Lime juice helps to activate our leavening agent, baking soda. Lime zest contains lime oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that in our cookies! I typically do two scrubs against the grater then move the fruit slightly to get more zest.
Helpful Tips
Using a cookie scoop is the most reliable way to get your cookies a consistent size and evenly baked.
To ensure the cookies are soft and tender, don’t overmix or overbake the dough.
For optimal results, I recommend refrigerating the dough for at least 1 hour before
baking.
Long Fermenting: Sourdough Key Lime White Chocolate Chip Cookies
To enhance the subtle tangy flavor and receive the key benefits of sourdough, cover and
refrigerate the dough for up to 3 days before baking.
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Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup sourdough starter (discard or active)
2 large eggs
2 teaspoons key lime extract
2 Tablespoons fresh key lime juice
2 Tablespoons key lime zest
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups of white chocolate chips
Flaked Sea Salt (optional)
Directions
In a large mixing bowl, cream together the 1 cup softened butter, 1 cup granulated sugar, and ½ cup brown sugar until the mixture becomes light and fluffy.
Mix in the ½ cup sourdough starter, 2 large eggs, 2 teaspoons of key lime extract, 2 Tablespoons of key lime juice, and 2 Tablespoons of key lime zest until fully incorporated.
In a separate bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet mixture, stirring until the dough forms. Fold in the 1 ½ cups of white chocolate chips to distribute them evenly throughout the dough.
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling helps the dough hold its shape while baking.
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, leaving about 2 inches between each cookie. Add a pinch of flaked sea salt to each cookie (optional).
Bake the cookies for 10-12 minutes or until the edges are golden brown and the centers are set.
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes and add a pinch of flaked sea salt to each cookie if desired. Transfer cookies to a wire rack to cool completely.
How to Store Sourdough Key Lime White Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to a week.
How to Freeze Sourdough Key Lime White Chocolate Chip Cookies
Drop cookie dough balls onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer for at least one hour.
When the cookies are frozen, place a piece of parchment paper on top. Carefully, wrap the cookies over so they are sandwiched between the two pieces of parchment paper.
Place the rolled cookies into a gallon-sized freezer-safe storage bag. Label and seal. Cookie dough may be stored in the freezer for up to 3 months.
When ready to bake, preheat oven to 350 degrees and remove the cookies from the freezer.
Remove the top sheet of the parchment paper. Space the cookies out on the parchment paper to ensure they will not touch during the baking process. Bake cookies for approximately 10-12 minutes or until lightly golden. Allow baked cookies to rest on cookie sheet for a few minutes before transferring to a wire cooling rack.
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