Line a light colored baking sheet with a nonstick baking mat. (Dark baking sheets make the cookies brown fast on the bottom.)
In a small bowl, add the flour, baking soda and salt and mix together until combined.
In another bowl, add the butter and sugar and mix until the texture is smooth and creamy. Add in the egg, vanilla, lime juice and zest and mix until combined.
Slowly add in the dry ingredients into the wet ingredients and mix until well combined.
Add in the white chocolate chips and fold until mixed in.
Use a cookie scoop to place the cookie dough in tablespoon (1 to 1 1/2 tablespoons is good for these cookies) scoops on the baking sheet. You should get 20-24 cookies.
Refrigerate the scooped cookie dough for 30 minutes.
Preheat oven to 375ºF.
Once the cookie dough is chilled, roll the scoops into smooth balls. Don't handle the dough too much, just roll for a few seconds to get the ball smooth.
Bake for 7-8 minutes (mine were done in 7). Do not overbake! Allow the cookies to cool a few minutes and then transfer to a cooling rack to finish cooling.
Once cooled, mix together the powdered sugar and 1 tablespoon of lime juice to form a glaze. Add the 1/2 tablespoon of lime juice if needed to get it to a drizzling consistency (I usually use 1 1/2 tablespoons). Drizzle teaspoon amount of glaze on each cookie, sprinkle with zest and allow to set so the icing can harden. Enjoy!
Store in an airtight container at room temperature.
The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 iced cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**