This is one of our annual St. Patrick’s Day reposts — but these cheerful little cookies are perfect anytime you want a pop of green and something easy, festive and just a little unexpected.

These bright green cookies are drizzled with creamy white chocolate and finished with rainbow sprinkles for a playful touch. The best part? This recipe uses just six simple ingredients. You truly can’t go wrong — and it just might become your quick, go-to gluten-free cookie recipe.

They’re soft, slightly chewy once cooled, and have the perfect hint of fresh lime flavor without being overpowering. Easy, festive, and crowd-pleasing.

Lime Cookie Recipe Tips

• For an even simpler version, fold white chocolate chips directly into the batter instead of drizzling.
• Cookies are soft and chewy once cooled, with a subtle hint of lime.
• Perfect for St. Patrick’s Day — or even Cinco de Mayo (they pair surprisingly well with tequila!).
• Add rainbow sprinkles after baking for extra color and fun.

 

Lucky Lime Cake Mix Cookies (Gluten-Free)

Yields: 2 dozen cookies

Prep: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes

Ingredients:

• 1 – 17 oz box yellow gluten free cake mix
• 1 – 3 oz small box lime jello
• ½ cup butter, softened
• 4 ounces cream cheese, softened
• 1 large egg
• 1 cup white chocolate chips
• Optional: rainbow sprinkles

Directions:

1. Preheat the oven to 325 degrees F.
2. In a large mixing bowl, add cake mix, lime jello mix, softened butter, softened cream cheese and egg. Use a hand-mixer on medium speed to mix combined.
3. Use a measuring tablespoon to scoop the dough and roll into balls. Place onto an ungreased baking sheet. Use the palm of your hand or the bottom of a flat glass to gently flatten the dough balls.
4. Bake in preheated oven for 12-14 minutes.
5. Use a spatula to carefully transfer the cookies to a wire cooling rack to cool completely.
6. To add the white chocolate drizzle to the cookies: Add white chocolate chips to a microwave safe bowl and microwave on 50% power until melted, stirring every 30 seconds. Transfer melted white chocolate to a sandwich bag. Snip off a small corner of the bag and drizzle the white chocolate in a back and forth pattern over the top of each cookie.
7. Sprinkle on rainbow sprinkles for an extra fun touch!

Notes:

• Fold the white chocolate chips directly into the batter Instead of making white chocolate drizzle, to make this recipe even easier.
• These cookies have a hint of lime flavor and a nice chewy texture once cooled.
• They are a must-make recipe for St. Patrick’s Day, Cinco de Mayo or any time.

Editor’s note: This recipe is part of our annual St. Patrick’s Day favorites and has been lightly refreshed for this year.

You may also like to try more of my gluten-free recipes like Easy Gluten Free Irish Soda Bread for St. Patrick’s Day or Any Time and Amazing Gluten Free White Chocolate Thumbprint Cookies.

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