Monday, April 20, 2015

Lemon Cookies, with Recipe

Best lemon cookies EVARRRR. They were soft and oh so good. I want
I had bought some Lemon Chips from and have been wanting to use them. This recipe calls for White Chocolate Chips, so I replaced them with the lemon chips. I put a few of the white chips on top of the cookies for looks.

I just used a regular sheet tray with my cookie scoop. 

They were everything I wanted them to be. 

I. Am. Drooling. 

Lemon-White Chocolate Chip Soft-Baked Cookies

Recipe from: Created by Cathy Pollak for | Serves: 16-18 cookies


  • 1/3 cup shortening
  • 1/3 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 Tablespoon pure lemon extract
  • zest of two lemons
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate chips, plus more for pressing on outside
  • 1/2 cup powdered sugar
  • 1 Tablespoon fresh lemon juice


  • Preheat oven to 350 degrees F. Prepare whoopie pie pans by spraying with cooking spray.
  • Using a stand mixer, cream together shortening, butter and granulated sugar. Add egg, lemon extract and zest, continue to mix until combined. In another bowl, combine flour, baking powder and salt. Add it slowly to the mixing bowl on low speed, mixing until just combined. Stir in white chocolate chips.
  • To make the perfect cookie, roll dough into balls weighing 36 grams each (about 1-1/2" in size) and place one in each well of the prepared whoopie pie pan. Press on extra white chocolate chips to the outside of the cookie balls.
  • Bake cookies for 13 minutes, remove from the oven and let them sit 7-10 minutes in the pan before removing to a cooling rack.
  • When cookies are completely cool, mix together powdered sugar and lemon juice and drizzle the glaze over each cookie. Place cookies in a tightly-sealed container for storage. They freeze well too.

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